Shelly's Recipe

PHYLLO DOUGH TRIANGLE

Category: Cheese

2 (2 lb) box phyllo dough
1 – 1 1/2 lb unsalted butter, melted and slightly cooled
3 batches of fillings (see below)

Take a phyllo leaf and lay it out flat and brush it with melted butter. Pace another leaf on top and butter it as well. Cut into 4 long strips, getting 4 strips. For east strip, put a spoonful of filling at top and then flag-fold them into a triangle with the filling inside. Repeat until you run out of either filling or phyllo dough. Slash tops of triangles, being careful not to cut through the filling. Bake at 450 for 20-25 minutes or until golden brown.

Filling #1 – Crab
8 oz crab meat
3 tbsp butter and finely shopped shallots
1 tbsp sherry and Dijon mustard
Salt and pepper

Melt butter, saute shallots until soft but not browned. Add the crab and sherry, saute for 30 seconds. Stir in remaining ingredients and let cool. Makes 24-30 triangles

Filling #2 – Roquefort-Leek
2 leaks, minced
3 tbsp butter
2 oz Roquefort cheese
2/3 cup ricotta cheese
1 egg yolk
Salt and pepper

Cut the green tops off the leeks; discard. Quarter the leeks down their long axis and rinse well in a pot of water. Now mince finely. Saute in the butter until tender. Crumble the Roquefort cheese and mix in. Add ricotta, egg, salt and pepper. Stir in combine. Fills up to 24-30 triangles

Filling #3 – Three Cheese Filling With Pepperoni
1/2 cup ricotta cheese
3 tbsp grated mozzarella and parmesan cheeses
1/4 cup very finely chopped pepperoni
1 egg yolk
Salt and pepper

Combine ingredients; mixing well. Fills up to 24-30 triangles