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Recipe Summary
Yield: Makes 16
Ingredients
Ingredient Checklist
1 15-ounce container part-skim ricotta
1/4 cup (1/2 ounce) sliced almonds
1/4 cup golden raisins
1 tablespoon minced garlic, (2 to 3 cloves)
1 6-ounce onion, finely diced (1 1/2 cups)
2 medium portobello mushrooms (about 8 ounces total), stems removed and discarded, cut into 1/4-inch dice
3/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 tablespoon balsamic vinegar
1/4 cup finely chopped fresh flat-leaf parsley
12 sheets phyllo dough
Olive-oil cooking spray
Cook's Notes
These pastries are ideal as a part of a buffet.
Gallery
Recipe Summary
Yield: Makes 16
Gallery
Recipe Summary
Yield: Makes 16
Recipe Summary
Yield: Makes 16
Yield: Makes 16
Makes 16
Ingredients
Ingredients
- 1 15-ounce container part-skim ricotta
- 1/4 cup (1/2 ounce) sliced almonds
- 1/4 cup golden raisins
- 1 tablespoon minced garlic, (2 to 3 cloves)
- 1 6-ounce onion, finely diced (1 1/2 cups)
- 2 medium portobello mushrooms (about 8 ounces total), stems removed and discarded, cut into 1/4-inch dice
- 3/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cumin
- 1 tablespoon balsamic vinegar
- 1/4 cup finely chopped fresh flat-leaf parsley
- 12 sheets phyllo dough
- Olive-oil cooking spray
Directions
Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3 hours or overnight.
Heat oven to 350 degrees. Place almonds on a baking pan; toast until fragrant, about 6 minutes. Transfer from oven to cool, then break almonds into small pieces; set aside. Place raisins in a bowl, cover with 1/4 cup warm water, and set aside.
Heat a large saute pan coated with olive-oil cooking spray over medium heat. Add garlic and onion; saute until translucent, about 5 minutes. Add mushrooms; cook until tender and juices are released, about 3 minutes more. Add raisins, soaking liquid, salt, cinnamon, cayenne, and cumin; cook until the liquid has been absorbed. Stir in balsamic vinegar, and transfer to a medium bowl to cool. When fully cool, about 25 minutes, stir in chopped parsley.
Place phyllo on a dry work surface; cover with a slightly damp towel. Coat one phyllo sheet with cooking spray. Cover with a second sheet; coat with cooking spray. Place a third sheet on top; cut stack into four 4-by-12-inch strips. Place 1 tablespoon ricotta on bottom of each stack; spread into the left corner to form a small triangle. Top with 2 tablespoons mushroom mixture. Fold phyllo by bringing bottom left corner over to meet right edge of pastry. Fold triangle along strip to fully enclose filling. Place on a parchment-lined baking pan. Repeat with remaining phyllo and filling. Coat triangles with cooking spray; sprinkle with reserved nuts. Bake until golden, about 40 minutes, rotating halfway through cooking. Serve.
Cook's Notes
These pastries are ideal as a part of a buffet.
Cook’s Notes
These pastries are ideal as a part of a buffet.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Phyllo Triangles
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Reviews:
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All Reviews for Phyllo Triangles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
