Mocha Cream Cheese Phyllo Triangles

Preheat oven to 350 degrees F. Leave the thawed phyllo dough wrapped in the plastic roll until you’re ready to use it – it will dry up if left uncovered.

For the filling: add cream cheese, coffee, and half of the sifted sugar to the bowl. Cream together with an electric beater. Melt chocolate in a separate bowl; add to it a pinch of salt, cinnamon, and the vanilla. Add the chocolate mixture to the cream cheese filling bowl and beat with the remaining sugar. Set aside.

Melt the butter and oil and grab a brush. On a cutting board lined with parchment paper take out the first sheet of phyllo dough, brush with melted butter and oil mixture and then layer another sheet. Continue this process until you’ve layered 10 sheets. Cut the stack of phyllo dough into 5 even strips. Spread a thin layer of the cream cheese mixture evenly on one strip using the back of a spoon, then fold into a triangle (just like folding a flag). Continue with the remaining strips. Repeat the entire process for the remaining unused 10 sheets of phyllo dough.

Place the triangles on a baking sheet lined with parchment paper and bake in the oven for 20 minutes, or until golden brown and puffed up. If they seem dry on top, you can brush with additional butter or oil or spritz them with Pam. Remove from baking sheet and cool on a rack. Serve warm but cool enough to handle.