Chocolate and Nut Skillet Pies

Adapted from Mediterranean Vegetarian Feasts

Skillet pies –tiganokouloures or tiganopsoma in Greek, and gözleme or saç böreği in Turkish— have become our everyday project these days. Read more HERE.

My version of a delicious skillet pie inspired by the Turkish gözleme  and it is easy to make, provided you can roll phyllo. Unfortunately, the frozen commercial kinds cannot be used. In some parts of the US fresh yufka sheets are available. If you have a pasta machine it is easy to make your own thin phyllo strips and to create rectangular or square gözleme. See the basic recipe for Spinach, Herb and Feta Skillet Pies.

They may look different from the traditional pies, but they will be equally delicious, as they toast to crispy perfection.

I decided to use the same technique and make  sweet, dessert pies: I chopped bitter-sweet chocolate, added half a crumbled cinnamon-flavored, olive oil cookie, a cup of toasted almonds and walnuts, and a good sprinkling of cinnamon; I moistened the mixture with two teaspoons light cream, and with this filling we made the last six pies. The aroma, as they cooked on the hot-plate, was wonderful!

Serves 6-8

For the Phyllo:

3 cups all-purpose flour

1 teaspoon salt

1/4 cup olive oil

1 1/2 tablespoons vinegar

1/2 to 2/3 cup water, as needed

Cornstarch, for rolling the sheets

Stuffing

300 grams (10 ounces) bittersweet chocolate, coarsely chopped

2 1/2 cups toasted almonds, hazelnuts or walnuts –or a combination– coarsely ground

1/2 cup crumbled amaretto or digestive cookies

1 tablespoon ground cinnamon

2 tablespoons light cream

Olive oil for brushing the phyllo

Confectioner’s sugar for sprinkling (optional)

Make the phyllo: In the bowl of a standing mixer, add the flour and salt.  Make a well in the center and pour in the olive oil and vinegar.  With the machine running slowly pour in water and work the mixture for about 6 minutes to get a smooth and elastic dough.

Cover the bowl with plastic wrap and let rest for 15 minutes or up to 2 hours.

Divide the dough into 6 pieces and shape each piece into a ball.  Cover and let rest for 10 minutes.

Make the Stuffing: I a bowl mix together the chopped chocolate, the nuts, the crumbled cookies and the cinnamon.  Stir well, add the cream and stir again, then cover and set aside.

Form and Toast the Pies: Take one ball of dough, keeping the rest covered, and sprinkle the work surface and the dough with cornstarch.  Roll with a long rolling pin to make an almost round sheet, about 16 inches across.

Heat a ridged stovetop grill-pan or a large skillet.

Cut the rolled sheet of phyllo in half.  Starting with one of the pieces, brush lightly with olive oil on both sides. Spread evenly about 2 tablespoons of the filling all-over half the surface and then fold the other half over it. Press to extract air bubbles and to smooth the filling. Carefully, with the help of a large spatula, transfer to the heated grill and toast.  Press often with the spatula if it puffs up, cooking for about 3 minutes or until golden and crisp; lift carefully with the spatula to check. Turn the pie over and cook on the other side for another 2-3 minutes, until golden brown and crisp. Transfer to a pan lined with kitchen paper and continue rolling the phyllo, stuffing and toasting all the pies.

 

Using a pasta machine: Roll each of the 12 pieces of dough through a pasta machine as thin as possible, according to the manufacturer’s instructions, and transfer to a large tray lined with kitchen towel. Depending on the size of your grill or skillet, cut each long sheet in two or three pieces. Take once piece and brush with olive oil on both sides.  Spread the filling over half the surface of each piece, fold, press and toast as described above, one or two pieces at a time, as they fit onto your grill.

Serve the Sweet Skillet Pies hot, warm or at room temperature, sprinkling with confectioner’s sugar, if you like.