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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Brie, Apple and Walnut Phyllo Triangles Recipe

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This recipe for Brie, Apple and Walnut Phyllo Triangles is from Stony Plain Veterinary Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 sheets Phyllo pastry
1/3 cup (75 ml) butter, melted
Filling:
1 tbsp. butter
2 shallots (or 1 small onion) finely chopped
1/2 cup green apple (unpeeled), finely diced
1/4 tsp each salt and pepper
1/2 cup walnuts, chopped
8 oz. brie cheese, diced
2 tbsp fresh parsley, chopped
Directions:
Directions:
in skillet melt butter over medium heat, cook shallots, apple, salt and pepper until shallots are soft. Approximately, 4 minutes. Cool.
In bowl stir ingredients together chopped walnuts, brie and parsley, add apple mixture and stir.
Place 1 sheet of pastry on work surface (keep others covered with damp towel). Cut lengthwise into 5 2 1/2 inch wide strips. Brush each strip with butter, spoon 1 tsp of filling about 1/2 inch from each end of strip. Fold one corner of phyllo over filling so bottom edge meets side edge to form triangle. Continue folding triangle sideways and upward toward end of strip. Fold each end flap over to stick. Repeat. Brush both sides with butter. Bake in single layer on rimmed baking sheet in 375 F oven until golden, about 18 minutes. Make ahead. Layer between waxed paper in air tight container and freeze up to 2 weeks. Bake from frozen.

 

 

 

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