Chocolate Pastilla With Nuts & Dried Fruit Recipe

A tasty dessert from Toronto chef Pascal Ribreau. Chocolate, nuts and fruit wrapped in pastry makes for easy bite-sized desserts, perfect for cocktail parties and post-dinner mingling.

8 wonton wrappers
6 oz. dark chocolate
4 oz. butter
1 oz. sugar
1 egg
1 egg yolk
2 oz. dried figs, dried apricots and dates (chopped)
20 oz. almonds, hazelnuts, pistachios (diced)
1/2 oz. chopped mint
4 cinnamon sticks

Caramelized Grapefruit Sauce
3-1/2 oz. diced grapefruit
2 oz. sugar
0.3 oz. white vinegar


Step 1: Melt chocolate in a bain-marie or double boiler.

Step 2: Melt butter in a separate pot.

Step 3: Mix melted chocolate and butter together until blended.

Step 4: In another bowl, whisk together eggs and sugar.

Step 5: Combine chocolate mixture with egg mixture.

Step 6: Add dried fruits and nuts. Combine well.

Step 7: Using 2 wonton wrappers per serving, place the filling in the sheets, wrap and place on a baking sheet.

Step 8: Refrigerate the pastilla for 10 minutes.

Step 9: Bake the pastilla for 7-8 minutes at 410°F.

Step 10: Serve hot.

Caramelized Grapefruit Sauce

Step 1: Caramelize the sugar in a saucepan.

Step 2: Add vinegar and grapefruit, stir for 30 seconds.

Step 3: Allow to cool before serving over pastilla.