2 cups mascarpone cheese
1/3 cup Cocoa Powder
1 teaspoon vanilla extract
3/4 cup chopped Mashuga Nuts Cinnamon Sugar Spiced pecans
2 cups clarified Kerrygold Pure Irish Butter
1 (16 ounce) package phyllo dough
Preheat oven to 400 degrees F.
In a medium bowl, beat together the mascarpone cheese, Venchi Cocoa Powder, vanilla extract and cranberry bog honey. Mix in Mashuga nuts.
Brush top of one sheet of phyllo dough with clarified butter, and fold in half lengthwise. Place two heaping tablespoons of the mascarpone cheese mixture in one corner of the folded phyllo sheet. Fold sheet over the filling, forming a triangle. Trim ragged edges. Repeat with remaining phyllo sheets.
Place bites seam side down on a medium baking sheet, brush with remaining butter, and bake in the preheated oven 20 minutes, or until golden brown.