SUN-DRIED TOMATO AND CHEESE PHYLLO TRI­AN­GLES

The Sault Star - - LIFE - ATCO BLUE FLAME KITCHEN

1 cup (250 mL) shred­ded Mon­terey Jack cheese 4 oz (114 g) cream cheese, soft­ened 3 tbsp (45 mL) finely chopped drained oil-packed sun­dried toma­toes, pat­ted dry 1 tbsp (15 mL) finely chopped fresh pars­ley 1 tsp (5 mL) oregano, crum­bled 1/8 tsp (0.5 mL) freshly ground pep­per 16 sheets phyllo pas­try 3/4 cup (180 mL) salted but­ter, melted

To pre­pare fill­ing, com­bine Mon­terey Jack cheese, cream cheese, sun-dried toma­toes,

pars­ley, oregano and pep­per un­til blended; set aside.

Brush top of one phyllo sheet with some melted but­ter. Lay a sec­ond phyllo sheet on top; brush with some melted but­ter. Cut lay­ered phyllo cross­wise into 8 equal strips, each about 2 inches (5 cm) wide.

For each strip, place 1/2 tsp (2.5 mL) fill­ing on bot­tom right­hand cor­ner. Fold bot­tom right-hand cor­ner of phyllo di­ag­o­nally over fill­ing so that bot­tom edge of phyllo is 3/8 inch (1 cm) from left-hand edge and forms a tri­an­gle.

Press down on edges to seal. Fold tri­an­gle up­ward. Con­tinue fold­ing tri­an­gle di­ag­o­nally and up­ward un­til end of strip is reached. Brush tops with some melted but­ter.

Re­peat pro­ce­dure with re­main­ing phyllo sheets, melted but­ter and fill­ing. Tri­an­gles may be pre­pared to this point and frozen for up to 1 month. If freez­ing, layer tri­an­gles with wax pa­per in an air­tight con­tainer. Do not thaw be­fore bak­ing.

Pre­heat oven to 400ºF

(200ºC).

Bake tri­an­gles, seam side down, in parch­ment pa­per-lined rimmed bak­ing sheets for 10-12 min­utes or un­til golden brown and heated through.

Makes 64.

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