3.5ouncesdark chocolateat least 72% cocoa, chopped
8sheets of Fillo Factory frozen fillo doughthawed
½cupmelted butter or oil
In a large saucepan, combine the first five ingredients and bring to a boil. Reduce heat to low and simmer, stirring frequently, about 10 minutes. Cool slightly before using.
Gently place one sheet of fillo on a large cutting board or working surface and lightly brush with butter or oil. Immediately top with the second sheet of fillo and brush with butter. Cover the remaining fillo to prevent drying. Cut the long edge of layered fillo into 6 equal strips. Place one strip over the other horizontally, creating a cross. You should have 3 crosses.
Place a few chocolate pieces in the middle of the fillo cross and top with about one tablespoon of the cherry filling. Fold the sides up and over each other to form a small square packet, tucking the ends of the strips underneath (see GIF in the post).
With a sharp knife, cut an X on the top of each pocket. With the tip of a knife, gently separate the fillo layers, bending them slightly backward to create 'petals'. You don't need to be precise and separate every single sheet. Separate them into 3-4 layers.
Lay blossoms on a greased cookie sheet. When all blossoms are complete, brush a touch of butter or oil on top of each (for good measure!). Repeat with remaining fillo sheets.
Bake at 350 degrees Fahrenheit in a preheated oven until all are golden brown, about 15 minutes. Let cool. Dust with powdered sugar if desired and garnish with cherries dipped in chocolate, chocolate shavings, or drizzle with chocolate syrup.
~ Free Tip ~
2 cups of ready cherry pie filling can be used instead of fresh cherries. If using canned, omit the sugar, cornstarch, lemon juice, and water.