Who's in the mood for a sweet treat? How about some peanut butter and jelly in Phyllo dough?PB&J from Chef James Boyce at Cotton Row
2 cups sugar
¾ cup cocoa powder
1 cup flour
1 cup butter
2 teaspoons vanilla extract
½ teaspoon baking powder
¼ teaspoon saltInstructions1.
Heat oven to 350F. 2.
Mix butter and sugar with hand mixer. 4.
Add vanilla. Add eggs one at a time until all are incorporated. 5.
Mix in cocoa, beat will until blended. 6.
Add flour, baking powder and salt; beat well. 7.
Bake in 13 X 9 X 2 inch, greased pan for about 30 minutes.Strawberry Confiture
2 cups fresh strawberries, sliced
1 vanilla bean
1.5 cups sugarInstructions1.
Heat in heavy bottom, non-reactive pot for about five minutes. 2.
Add sugar and fruit all at once. If it starts to smoke, remove pot from heat. Gently stir as the sugar melts.3.
Add scraped vanilla bean. Cook until mixture boils and thickens, about five minutes.Additional Ingredients
Organic peanut butter
Cut cooled brownies in 2 inch squares. 2.
Melt butter. 3.
Lay one sheet of phyllo on work surface. Butter well. Lay another sheet of phyllo on top of the first. Butter well. 4.
Cut phyllo into four even squares. Place one brownie on each phyllo square. 5.
Add one tablespoon of strawberry confiture to each brownie. Add chocolate chips. 6.
Cinch dough around brownies like a little purse. Chill PBJ’s until ready to serve. 7.
Bake at 425F for about five minutes till dough starts to brown.
Serve with favorite ice cream. #zagatrecipes