Trina Confusione

1 stick (4 oz.) unsalted butter, clarified
¼ cup unsweetened cocoa powder
3 sheets phyllo dough
¾ cups granulated sugar

Preheat oven to 350 degrees. You will need 2 baking sheets and parchment paper. Line one of the baking sheets with a parchment and set aside. Stir the cocoa into the clarified butter and set aside. Set the phyllo sheets to the side of a large cutting board and cover them with a towel. Place one sheet of the phyllo on the cutting board and cover remaining phyllo. Use a pastry brush to brush the phyllo with the butter and cocoa mixture covering the entire surface of the sheet. Sprinkle entire top with about ¼ cup sugar. Place another sheet of the phllo on top of chocolate one and repeat the process with all the phyllo sheets. Cut the chocolate phyllo into triangles and place on parchment lined baking sheet; don’t let the triangles touch. Cover with another sheet of parchment and the other baking sheet. You will need to do a couple of batches. Bake for 8-10 minutes, take out of the oven and remove the top baking sheet and parchment and transfer the triangles to a cooling rack. Repeat the process with the remainder of the triangles. When phyllos are cooled you can keep them in an airtight container until ready to use. For other flavors, you can place orange or lemon zest with either basil or rosemary into the clarified butter when it is hot and let it steep for 30 minutes omitting the cocoa. Assemble phyllos individually on a platter and top with vanilla bean mascarpone and top with a berry, or layer them for napoleons.