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Phyllo Triangles Recipe

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This recipe for Phyllo Triangles, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni

Category:
Category:

Ingredients:  
Ingredients:  
8 sheets phyllo pastry
1/3 cup butter, melted

Cheddar and Apple Filling:

1 tbsp butter
1/2 cup finely diced (unpeeled) tart apples
2 shallots, finely chopped
1/4 tsp each salt and pepper
1/2 cup chopped walnuts
8 oz sharp cheddar cheese, diced
2 tbsp chopped fresh parsley

Brie and Pear Filling:

1 tbsp butter
1/2 cup finely diced (unpeeled) pears
1/4 tsp each salt and pepper
1/2 cup of brown sugar
1/2 cup chopped walnuts
8 oz brie cheese, diced
2 tbsp chopped fresh parsley

Directions:
Directions:
To make the filling, melt the 1 Tbsp. butter in a skillet over medium heat. Add the fruit and/or shallots, salt and pepper and/or brown sugar and cook until softened, about 4 minutes. Let cool.
In a bowl, stir together the walnuts, cheese, and parsley. Stir in the cooled mixture.

Place one sheet of phyllo on the work surface, covering the rest with a damp towel to prevent drying out. Cut lengthwise into five 2-1/2" wide strips. Brush each strip with some of the melted 1/3 cup of butter. Spoon 1 teaspoons of the filling about 1/2 inch from the end of each strip. Fold one corner of the phyllo over the filling so the bottom edge meets the side edge to form a triangle. Continue folding the triangle sideways and upward to the end of the strip. Fold the end flap over to stick. Repeat with the remaining phyllo. Brush both sides of the triangles with butter. Bake on a rimmed baking sheet in a 375 degree oven for about 18 minutes or until golden. Makes about 40

Number Of Servings:
Number Of Servings:
40

 

 

 

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