Cranberry Brie Phyllo Triangles Recipes

CRANBERRY PHYLLO TRIANGLES

Steps:

• In a saucepan, combine the cranberries, sugar, raisins, pecans, honey and orange peel; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Drain and discard any juice. Cool to room temperature., Lightly brush one sheet of phyllo with butter; place another sheet of phyllo on top and brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying. Cut the two layered sheets into three 14x3-in. strips. Place a teaspoon of cranberry filling in lower corner on each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strips of dough and remaining sheets of phyllo., Place triangles on a greased baking sheet. Bake at 375° for 15-17 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners' sugar.

CRANBERRY-BRIE PHYLLO TRIANGLES

Steps:

• Cut phyllo sheets lengthwise into 2-in. strips; cut each strip in half widthwise. Using five strips at a time, brush each strip with butter and stack on top of one another. (Keep remaining phyllo covered with waxed paper to avoid drying out.) Place 1 teaspoon cranberry sauce and one to two cheese cubes at the end of each stack. Fold into a triangle as you would fold a flag., Place in an ungreased 15x10x1-in. baking pan; brush with butter. Bake at 400° for 10 minutes or until golden brown. Let stand for 5 minutes before serving.

BRIE AND CRANBERRY PHYLLO TRIANGLES

Steps:

• Preheat oven to 350. Cut phyllo dough in half lengthwise. Keep half covered with plastic wrap while working. Place 2 sheets of phyllo dough on work surface; brush with butter. Fold in half lengthwise; brush with butter. Place 1 and 1/2 teaspoons cranberry sauce and 6 cubes Brie at the bottom of strip. Diagonally fold corner over filling, forming a triangle. Continue folding triangle shape up to the end. Brush with butter and place on a jelly-roll pan. Repeat with remaining phyllo dough and filling. Bake 10 minutes or until golden brown. Cool 5 minutes before serving.

GOOEY BAKED BRIE IN PHYLLO DOUGH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C) degrees.
• Lay a sheet of phyllo dough horizontally on a smooth, dry surface. Brush with melted butter. Place another sheet on top. Layer with butter. Continue until you have four sheets on top of each other.
• Layer the remaining sheets vertically. Make sure to butter each sheet.
• Place brie in the center of the sheets and top with raspberry preserves.
• Fold sheet corners over the brie. Brush with more melted butter and place on a cookie sheet.
• Bake at 400°F (200°C) between 25-30 minutes.
• Serve warm, with bread or crackers.
• Enjoy!

BRIE, BACON AND CRANBERRY PASTRIES

Steps:

• Preheat oven to 350F.
• Cut phyllo dough in half lengthwise.
• Keep half covered with plastic wrap and damp kitchen towel while working.
• Place two sheets of phyllo dough on work surface and brush with butter.
• Fold in half lengthwise and brush with more butter.
• Place 1 1/2 tsps cranberry sauce, 8 cubes Brie and nearly a tsp of crumbled bacon at the bottom of strip.
• Diagonally fold corner over filling, forming a triangle.
• Continue folding triangle shape up to the end.
• Brush with butter and place on a buttered jelly-roll pan.
• Repeat with remaining phyllo dough and filling.
• Bake 10-15 minutes or until golden brown.
• Cool 5 minutes brfore serving.

BRIE APPLE AND WALNUT PHYLLO TRIANGLES

Steps:

• To make the filling, melt the butter in a skillet over medium heat.
• Add the shallots, apple, salt and pepper and cook until the shallots are softened, about 4 minutes.
• Let cool.
• In a bowl, stir together the walnuts, Brie and parsley.
• Stir in the apple mixture.
• Place one sheet of phyllo on the work surface, covering the rest with a damp towel to prevent drying out.
• Cut lengthwise into five 2-1/2" wide strips.
• Brush each strip with some of the butter.
• Spoon 1 teaspoons of the filling about 1/2 inch from the end of each strip. Fold one corner of the phyllo over the filling so the bottom edge meets the side edge to form a triangle.
• Continue folding the triangle sideways and upward to the end of the strip.
• Fold the end flap over to stick.
• Repeat with the remaining phyllo.
• Brush both sides of the triangles with butter.
• Bake on a rimmed baking sheet in a 375 degree F oven for about 18 minutes or until golden.