White Chocolate Filo Parcels

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Thaw the phyllo dough sheets according to the package instructions.

3. 3

   In a medium bowl, whisk together the flour, salt, and confectioner's sugar.

4. 4

   In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.

   Tip: Be careful not to overmix.

5. 5

   Add the eggs one at a time, beating well after each addition.

   Tip: Make sure to scrape down the sides of the bowl.

6. 6

   Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Make sure the white chocolate is smooth and creamy.

7. 7

   Add the vanilla extract and almond milk to the melted white chocolate and mix until combined.

8. 8

   Gradually add the flour mixture to the white chocolate mixture, mixing until a dough forms.

   Tip: Be careful not to overmix.

9. 9

   Unwrap the phyllo dough sheets and cut them into 4 equal pieces.

   Tip: Use a ruler to cut the phyllo evenly.

10. 10

    Place a tablespoon of the white chocolate mixture in the center of each phyllo piece.

    Tip: Leave a 1-inch border around the edges.

11. 11

    Brush the edges of the phyllo with a little water and fold the phyllo into a triangle.

    Tip: Make sure the edges are sealed tightly.

12. 12

    Repeat with the remaining phyllo pieces and white chocolate mixture.

    Tip: You should end up with 6 parcels.

13. 13

    Place the parcels on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.

    Tip: Keep an eye on them after 15 minutes.

14. 14

    Allow the parcels to cool for 5 minutes before serving.

    Tip: Serve warm or at room temperature.