Tasty pear and cheese tri­an­gles

North West Telegraph - - Lifestyle -

Preparation 10 min­utes Cook­ing 15 min­utes Makes about 12 In­gre­di­ents 1⁄3 cup blue cheese, crum­bled 1⁄2 cup ri­cotta cheese 1 pear, grated

1⁄3 cup finely sliced spring onion 2 tbsp pine nuts, coarsely chopped Freshly ground black pep­per Pa­prika to sprin­kle 4-6 sheets filo pas­try Melted but­ter Method In a bowl, com­bine pear, blue cheese, ri­cotta, spring onion, pine nuts and pep­per to make fill­ing. Mix well. On a clean, dry sur­face, lay out a sheet of filo pas­try. Brush with melted but­ter, cover it with an­other sheet. Cut into three evenly sized strips. Place a heaped spoon­ful of fill­ing on the bot­tom of each strip. Fold cor­ner over to form a tri­an­gle. Con­tinue fold­ing to end of strip. Brush both sides with a lit­tle oil. Re­peat the process with the re­main­ing strips of pas­try. Bake the tri­an­gles on a large bak­ing tray lined bak­ing pa­per in a 200°C oven for 15-20 min­utes or un­til golden. Serve warm, sprin­kled with pa­prika.

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