Categories: Dessert

Ingredients

• 5 oz. semisweet chocolate squares
• 1/2 c. Nutella (chocolate-hazelnut spread)
• 6 slices pound cake
• 6 T. butter, melted
• 4 sheets phyllo dough
• 2 T. confectioners sugar
• Strawberries garnish

Directions

1. Heat oven to 400F. Chop 2 oz chocolate and combine with Nutella in medium bowl. Cover and refrigerate.

2. Using 2 1/2 inch biscuit cutter, cut out 1 circle from each slice of pound cake. Set aside.

3. Place 1 sheet of phyllo on work surface. Brush lightly with butter. Arrange another sheet on top; brush with butter.

4. Cut phyllo stack into 3 5×12 pieces.

5. Arrange 1 circle of pound cake in the center of one piece. Spoon 1 rounded T. of Nutella mixture on top of cake. Fold up two lond sides to enclose chocolate, then fold up short ends to form a pocket. Brush with butter and transfer to ungreased jelly-roll pan. Repeat with remaining pieces.

6. Can be made ahead and refrigerated over night covered with plastic wrap.

7. Bake until golden brown, approx. 12 to 15 minutes (17 to 19 minutes if refrigerated).

8. Meanwhile, microwave remaining 3 oz. of chocolate in a small bowl 1 1/2 minutes, stir until smooth. Cool slightly and transfer to plastic bag.

9. Snip a small hole in one corner and decoratively pipe chocolate on 6 dessert plates. Arrange pockets on plate, garnish with fruit, if desired.

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