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El Dorado News-Times - - Savor -

Cran­berry and Wal­nut Phyllo Tri­an­gles

Serv­ings: 4

Fill­ing:

1 cup chopped fresh or frozen cran­ber­ries

1/3 cup su­gar

1/3 cup raisins

2 ta­ble­spoons honey or maple syrup

1 ta­ble­spoon finely grated or­ange peel

3 ta­ble­spoons freshly squeezed or­ange juice

Tri­an­gles:

10 sheets fresh or frozen phyllo dough

1/3 cup melted but­ter

2 1/2 cups Jarls­berg Chunk Cheese, cut into 25 cubes

2 cups chopped wal­nuts

Heat oven to 375 F.

In saucepan, com­bine cran­ber­ries, su­gar, raisins, honey, or­ange peel and or­ange juice; bring to boil. Re­duce heat and sim­mer un­cov­ered 5 min­utes, stir­ring oc­ca­sion­ally. Cool to room tem­per­a­ture.

Care­fully lay one phyllo sheet on cut­ting board and brush with melted but­ter. Place an­other sheet of phyllo on top and brush with melted but­ter. Cover re­main­ing sheets with damp towel to pre­vent dry­ing out. Po­si­tion brushed pas­try hor­i­zon­tally and cut into five strips.

Place 1/2 tea­spoon cran­berry fill­ing, one cube of cheese and 1/2 tea­spoon chopped nuts in lower cor­ner of each strip. Fold dough over fill­ing to form tri­an­gle. Fold tri­an­gle up then over, form­ing an­other tri­an­gle. Con­tinue fold­ing to end of strip. Brush top with melted but­ter and sprin­kle with 1/2 tea­spoon chopped nuts. Re­peat with re­main­ing strips of dough and re­main­ing sheets of phyllo.

Bake 12-15 min­utes, or un­til golden brown. Cool on wire rack be­fore serv­ing.

If us­ing frozen phyllo dough, thaw in Note: re­frig­er­a­tor overnight.

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