Phyllo Pockets

Phyllo Pockets
Servings: 8 Prep 20 mins Bake 400°F 6 mins to 8 mins


  • 1 purchased poundcake (10-3/4 ounces)
  • 1/3 cup seedless raspberry jam, melted
  • 1/2 pint raspberries
  • 8 sheets frozen phyllo dough, thawed according to package directions
  • 1/2 cup (1 stick) butter, melted
  • 1 1/2 cups confectioners sugar
  • 4 ounces bittersweet chocolate, finely chopped

Make It

1. Cut cake horizontally into four 1/3-inch-thick slices. Cut each into two 2 1/2-inch circles. Brush jam over circles.

2. Place 5 berries on each round.

3. Place phyllo sheets on clean, flat work surface. Cover with damp cloth. Remove one sheet; brush lightly with butter, starting from center, working toward edges, coating completely. Dust with 2 tablespoons confectioners sugar. Cut in half crosswise; stack 2 halves at slight angle. Place cake in center. Divide chocolate into eighths; sprinkle a portion on cake. Fold phyllo up around cake; pinch together at top. Brush top and sides with butter. Place in freezer while assembling 7 more.

4. Heat oven to 400 degrees F. Grease baking sheet. Place pockets on baking sheet.

5. Bake in 400 degree F oven until the phyllo begins to brown, 6 to 8 minutes. Remove from oven. Dust with remaining confectioners sugar. Serve warm. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 471, Fat, total (g): 23, chol. (mg): 93, sat. fat (g): 10, carb. (g): 64, fiber (g): 1, pro. (g): 4, sodium (mg): 327, Percent Daily Values are based on a 2,000 calorie diet.