0:00
- Hey y'all, come on in the kitchen
0:02
'cause I'm doing an experiment.
0:05
It was just one that I thought the other night,.
0:11
This had come in a gift basket or something
0:15
and it just looked so good and maybe I bought it.
0:19
Hazelnut milk chocolate.
0:21
So I thought, I bet that'd be good in puff pastry.
0:26
Well, we accidentally bought phyllo pastry,
0:32
so I said, well, I'm gonna try it.
0:34
I'm gonna try using phyllo.
0:36
So I think I got like three sheets of phyllo
0:40
and I buttered each one of them.
0:47
And then I'm just going do it
0:48
like I'm wrapping up a Christmas present.
0:55
Put a little bit more butter in there.
0:57
It takes a lot of butter for phyllo dough.
1:01
All right, so now, and this is an experiment
1:04
because I got my puff pastry outta the freezer.
1:08
So I'm gonna, I thought since we've already
1:12
got this to together, let's just try the phyllo
1:15
and see what happens.
1:19
I think it's gonna be a wonderful little
1:31
So before I share this with y'all,
1:34
I wanna try it myself
1:38
'cause I don't wanna share something with you
1:42
Alright, so I'm using the egg.
1:51
Uh oh, that one didn't work out quite right,
1:53
but that's all right.
1:57
Let's see if there's a 'cause of the nuts.
2:02
All right, so I've got that buttered.
2:09
I'm use a little egg to get that to stick together.
2:22
I'm not a phyllo dough lover.
2:29
I don't think I have the patience maybe for it.
2:36
All right, so here we go.
2:38
Now that was three sheets.
2:42
That was three sheets of phyllo pastry.
2:50
I don't wanna stick this back in the butter.
2:56
Alright, so there we go.
2:59
We got two we can try
3:01
and if those work out then we can go with it.
3:05
But I kind of think puff pastry would be the better pastry.
3:15
Okay, here it goes our experiment,
3:20
and I'm gonna keep a close eye.
3:23
That phyllo dough looks like almost like paper.
3:36
I'm gonna make sure that's stuck a little bit
3:44
So I'm gonna keep a close eye on this
3:48
because I don't want our chocolate to run out
3:50
and run everywhere on our skillet.
3:54
So maybe here goes nothing, but it may be something.
3:59
Y'all ready to see what we got or what we ain't got?
4:04
But look, I mean that looks delicious, y'all.
4:09
Ooh and that handle is so hot.
4:13
The man that made this skillet for me
4:19
is gonna be a guest on one of my shows.
4:23
- [Theresa] His view in April
4:25
but he's coming here March.
4:29
I can't wait to meet him in person
4:32
because his cookware that he makes
4:35
is really, really good stuff.
4:40
Alright, I'm going to just drain that.
4:47
Oh, I hear it crunchy crunch.
4:49
You know what, now you could dust them
4:53
with a little powdered sugar, you know,
4:55
to just kind of dress 'em up.
4:57
But I think this might be a winner.
4:59
In fact, the phyllo may work better than the puff.
5:04
So I wanna bite into this so bad.
5:09
And though both of these turkeys that I worked with
5:12
gave up sugar for lent.
5:16
Oh well, somebody's got to eat it, but they can't help me.
5:23
I was just scared the chocolate.
5:24
Oh gosh, I love the sound of that crisp.
5:29
This might be a good mistake, Theresa.
5:34
It's a little fragile though.
5:36
- [Cameraman] I wouldn't bite into it.
5:40
Well, since you can't have sweets,
5:42
I'm not gonna worry about what you do.
5:45
Because I'm gonna bite into it.
5:47
- [Cameraman] You're gonna see chocolate
5:48
go all over the place.
5:49
- Well, I think if I cut it,
5:50
I'd see chocolate go all over the place too.
5:53
And if it goes anywhere, I'd rather it go in here.
5:58
So, but that's just me.
6:00
You're much neater than me.
6:10
- [Theresa] I hear the crunch all the way over here.
6:23
- [Theresa] It probably goes thick on the sheets
6:28
But I think three, come over here and look Theresa.
6:31
I think three is a perfect amount of thickness.
6:37
You're buying certain.
6:39
- Isn't that beautiful?
6:41
Oh, I wish you could taste it.
6:42
- I kind of like that better than the puff
6:44
'cause the puff pastry also.
6:45
- Well, we have to puff pastry first, but you know what?
6:54
So this definitely needs to be dusted with powdered sugar
6:58
because, you know, chocolate, real chocolate
7:01
is not that sweet to me,
7:05
but I do love the crispiness that the phyllo gives it.
7:18
Right there and those nuts.
7:23
And I'm sure this comes in all different kind of flavors.
7:28
In fact, you could just use milk chocolate
7:30
and then sprinkle on the milk chocolate, whatever you want.
7:38
So since this worked,
7:41
we'll do puff pastry next time and compare the two.
7:45
But This is gonna be hard to beat.
7:47
But I am gonna get a little powdered sugar for the top.
7:51
And listen, I'm so glad y'all joined me
7:58
because it gives us all little time
8:02
to come up with something and it seems real special
8:11
just to put on the table and share with people.
8:18
I know I'd already signed off,
8:20
but I just wanted to show y'all what it looked like
8:22
with a oops, with a powdered sugar on it.
8:29
Looks like you've worked your tail off to make 'em,
8:39
Hey, y'all, it's Paula Deen.
8:41
Now, if you enjoyed this video, be sure to like it
8:44
and click the subscribe button as well as the notification
8:48
bell to be alerted when I post a video.
8:52
Love and Best Dishes Y'all.
