Filo Lamb Triangles Recipes

PHYLLO PASTRY TRIANGLES

Steps:

• Preheat oven to 400 degrees F. Take 1 sheet of phyllo dough, brush it very carefully with butter. Sprinkle with sugar. Repeat until all the ingredients are used up. Cut the dough in half lengthwise. Then cut into triangle wedges. Approximately 8 pieces from each half. Place on a sheet pan, lay out triangles and bake until golden brown.

FILO LAMB TRIANGLES

Steps:

• Preheat oven to 200 C; Line tray with Baking Paper.
• Heat Oil in pan, ADD onion and cook until soft; ADD Garlic, Cumin and Coriander; STIR for about 30 seconds.
• ADD Ground Lamb, and increase heat to HIGH; COOK until meat is browned.
• PEEL and GRATE Kumera/Sweet Potato and ADD; Cook for about 10 minutes; COOL.
• DIVIDE mixture into 8 portions and place a sheet of FILO onto a clean surface; NOTE: If you have not dealt with FILO before, make sure you cover remaining sheets with a clean towel until ready to use.
• SPRAY Filo with Cooking Oil (Can Also use Pastry Brush using oil lightly over the Filo Pastry).
• Place 1 portion of Lamb and FOLD Filo Pastry in half to form a Triangle; Continue folding to form a Triangle; Repeat same with all 8 portions.
• Place Triangles in Tray and spray with oil.
• BAKE about 20 minutes until golden brown.
• Combine Yogurt and Mint Sauce (or Chopped Fresh Mint) with Yoghurt Sauce; Serve with Traingles and.
• ENJOY!

SPICED LAMB TRIANGLES

Steps:

• To make lamb filling--- In a small bowl, cover raisins with boiling water and let steep for 5 minutes; drain and set aside.
• Set a large nonstick skillet over low heat and add the pine nuts; cook, stirring, until well toasted, 3 to 4 minutes - turn out onto a plate to cool.
• Chop pine nuts and reserve.
• Add oil to the skillet and heat over medium heat, then add onions and garlic; sauté until softened and beginning to color, 3 to 5 minutes.
• Add lamb, cumin, cinnamon and allspice; cook, stirring, until the lamb is no longer pink, 2 to 3 minutes.
• Transfer to a colander and drain off fat; return the lamb mixture to the skillet and add chicken stock, reserved raisins and pine nuts, parsley and lemon juice; cook until liquid is absorbed, about 1 minute.
• Season with salt and pepper; let cool (The lamb filling can be prepared ahead and refrigerated for up to 2 days.)
• To form phyllo triangles--- Place an oven rack on the upper level; preheat oven to 350° F (175° C).
• Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper.
• In a small bowl, whisk together egg white, oil and salt.
• Lay a sheet of phyllo on the work surface with a short side toward you; cut lengthwise into thirds.
• Brush the lengthwise half of each strip lightly with the egg-white mixture and fold in half; brush the top of each strip lightly with the egg-white mixture.
• Place a tablespoon of filling at the bottom of the strip and fold one corner of the strip over the filling diagonally across to the opposite edge to form a triangle; continue to fold the triangle onto itself, as you would fold a flag.
• Place on the prepared baking sheet - repeat with the remaining phyllo, egg-white mixture and filling.
• Brush the triangles lightly with the egg-white mixture and sprinkle with seeds, if desired.
• Bake for 20 to 25 minutes, or until dark golden.
• Let cool for 5 minutes before serving hot. (The triangles may be baked up to 2 days in advance, then reheated in a 350° F (175° C) oven for 10 to 12 minutes, or until heated through.)

PHYLLO TRIANGLES

Steps:

• 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.

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.