Hacked Chocolate Croissant Ring
Layer upon flakey flayer of delicate phyllo dough hide a delicious chocolate secret!
- 2 packages phyllo dough
- ¾ cup butter, melted
- 3 eight-ounce chocolate bars, cut into batons
- ¼ cup sugar
- Butter, for serving
- Jam, for serving
- Honey, for serving
- Preheat oven to 375 degrees. Grease a bundt pan and set aside.
- Layer sheets of phyllo dough into the prepared pan, brush with melted butter and sprinkle with sugar. Layer about 10 sheets of dough, then place half of the chocolate batons around the pan in a single layer. Layer on about 10 more sheets of dough, brushing with butter and lightly with sugar as the layers are assembled. Place the remaining batons into the dough, then top with another 10 layers of phyllo, butter and sugar. Bake for 55 minutes until golden brown, then turn out onto a wire rack to cool slightly. Serve warm or at room temperature with butter, jam, or honey, as desired.