Phyllo Triangles With A Leek Goats Cheese Filling Recipes

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PHYLLO TRIANGLES WITH A LEEK-GOAT'S CHEESE FILLING



Phyllo Triangles With a Leek-Goat's Cheese Filling image

Make and share this Phyllo Triangles With a Leek-Goat's Cheese Filling recipe from Food.com.

Provided by Is This Really Nece

Categories     Cheese

Time 55m

Yield 2 serving(s)

Number Of Ingredients 9

1 thin leek
40 g butter
1 tomatoes
4 green olives, pitted
80 g soft goat's cheese
black pepper
4 sheets phyllo pastry
2 cherry tomatoes
1 sprig parsley

Steps:

  • Clean leeks, cut in half lengthwise, and slice white parts (greens are not used). Wilt leek in 1 tbsp hot butter in circa 5 minutes Peel tomatoes, remove seeds, and dice. Cut olives in chunks. Mix leek, tomato, olives, cheese; add pepper to taste.
  • Pre-heat oven at 200 deg C (400 deg F). Line cookie tray with baking paper. Melt remainder of butter. Spread a thin layer of butter over a sheet of pastry; fold in two, spread another thin layer of butter on top, put 1/4 of leek mixture on top at short end, and fold into a triangle. Spread with butter. Repeat with other sheets of pastry Bake in oven in until golden brown (circa 15 mins).
  • Cut cherry tomatoes into halves. Serve triangles with cherry tomatoes and parsley.

PHYLLO TRIANGLES WITH GOAT CHEESE AND RED ONION



Phyllo Triangles with Goat Cheese and Red Onion image

Provided by Food Network

Time 1h38m

Yield 60 to 72 appetizers

Number Of Ingredients 6

4 tablespoons extra virgin olive oil
8 large red onions, cut in half lengthwise and sliced thin
Salt and pepper
8 ounces goat cheese
24 sheets phyllo dough
1 cup melted butter

Steps:

  • In a large skillet, heat oil over low heat. Saute onions until caramelized. Season with salt and pepper and remove from heat. Bring to room temperature. Crumble cheese into cooled mixture and set aside.
  • Preheat oven to 400 degrees F. Butter a flattened sheet of phyllo with a pastry brush. Top with another sheet of dough and brush with butter. Cut dough into 6 (2-inch) strips. Place a1 tablespoon of the onion mixture in the bottom left hand corner of each strip. Begin to fold as you would a flag, until each strip is entirely folded. Continue with remaining dough filling. Brush packets with butter and place on parchment lined sheet pan. Bake for 6 to 8 minutes or until golden.

PHYLLO TRIANGLES-SUN-DRIED TOMATOES, CARAMELIZED LEEKS, AND GOAT CHEESE



Phyllo Triangles-sun-dried tomatoes, caramelized leeks, and goat cheese image

Make and share this Phyllo Triangles-sun-dried tomatoes, caramelized leeks, and goat cheese recipe from Food.com.

Provided by Diana Adcock

Categories     Cheese

Time 45m

Yield 50 appetizers

Number Of Ingredients 13

3 tablespoons oil, from sun-dried tomatoes
2 cups sun-dried tomatoes packed in oil, cut into 1/4 inch pieces
2 cups finely chopped shallots
4 tablespoons water
4 tablespoons rice vinegar
4 teaspoons packed brown sugar
2 tablespoons chopped of fresh mint
4 tablespoons butter
2 cups finely chopped leeks, white and pale green parts only
16 ounces fresh goat cheese, like montrachet
2 tablespoons chopped fresh thyme
20 sheets phyllo dough
1/2-1 cup melted butter

Steps:

  • Heat the 3 T oil in a large skillet over medium heat.
  • Add the tomatoes and shallots sauteing until shallots are soft, around 6 minutes.
  • Add the water, vinegar, and sugar.
  • Cover and cook for 5 minutes, stirring twice.
  • Remove from heat and stir in mint.
  • In another large skillet melt the 4 T butter over medium heat.
  • Add the leeks and saute until golden, around 8 minutes.
  • Remove from heat, and stir in goat cheese and thyme.
  • Lightly season with salt and freshly ground black pepper, white if you prefer.
  • Preheat oven to 400 degrees.
  • Lightly grease two cookie sheets and set aside.
  • Place 1 phyllo sheet on work surface, brush with butter and top with another sheet.
  • Cut into five 3x14 inch strips.
  • Place 1/2 T of goat cheese mixture at the base of 1 strip, repeat with the other Top each with 1 t of the sun-dried tomato mixture.
  • Fold 1 corner over the filling, and continue, folding down the strip like a flag, forming a triangle.
  • Place on prepared cookie sheet.
  • Repeat until all the fillings are used.
  • Brush tops with butter.
  • Bake in the preheated oven for 15 minutes.
  • Serve hot or at room temp.

PHYLLO TURNOVERS FILLED WITH GOAT CHEESE, LEEKS AND WALNUTS



Phyllo Turnovers Filled With Goat Cheese, Leeks and Walnuts image

Make and share this Phyllo Turnovers Filled With Goat Cheese, Leeks and Walnuts recipe from Food.com.

Provided by amid9603

Categories     Cheese

Time 1h

Yield 16 small turnovers, 8 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 tablespoon unsalted butter
3 medium leeks, white parts only, cut in half lengthwise, thinly sliced, and washed, about 3 cups
1/4 cup white wine
1/4 cup walnut pieces, toasted and chopped
1/4 lb soft fresh goat cheese, crumbled, about 3/4 cup
1/3 cup parmesan cheese, grated
1 tablespoon flat leaf parsley, chopped
1/2 teaspoon fresh thyme, chopped
8 sheets phyllo dough, thawed overnight in the refrigerator
4 tablespoons unsalted butter, melted and kept warm

Steps:

  • Preheat the oven to 375 degrees.
  • Heat the oil and butter in a medium sized pan, add the leeks with 1/4 teaspoons salt and a dash of pepper. Saute over medium heat until the leeks soften, no more than 5 minutes.
  • Add the wine and let simmer until the liquid is all cooked off. Move mixture to a bowl and let cool.
  • When the leeks are cool, add the walnuts, Parmesan and goat cheeses, the herbs, and salt and pepper to taste.
  • Lay out all 8 sheets of phyllo dough on a clean counter and cover them with a damp towel.
  • Lay out 2 sheets of the 8, and lightly brush the top sheet with butter. Cut them into 4 strips lengthwise.
  • Spoon a heaping teaspoon of filling at the end of each long strip, and fold the phyllo over at a 45 degree angle to make a triangle. Fold the turnovers as if you were folding a flag, but loosely, because the filling will expand during baking.
  • Fold at an angle until you get to the end of the strip, and cut off any excess dough.
  • Continue making the turnovers in this way, brush them with butter, and put them on a baking sheet lined with parchment paper.
  • At this point, the turnovers can be refrigerated or frozen.
  • Bake for 15 minutes, until crisp and golden.

Nutrition Facts : Calories 241.9, Fat 16.7, SaturatedFat 8.1, Cholesterol 29.3, Sodium 216, Carbohydrate 15.8, Fiber 1.2, Sugar 1.7, Protein 6.7

CREAMY LEEK AND CHEESE PHYLLO CIGARS



Creamy Leek and Cheese Phyllo Cigars image

Provided by Erin Jeanne McDowell

Categories     appetizer

Time 1h

Yield 24 cigars

Number Of Ingredients 11

2 tablespoons unsalted butter
4 medium leeks, white and light green parts only, minced
3 cloves garlic, smashed, peeled and minced
Kosher salt and freshly ground black pepper
5 ounces cold soft/fresh cheese, such as Boursin or goat cheese
1/3 cup finely grated Parmesan
1/4 cup fresh chopped parsley
Pinch red pepper flakes, optional
One 1-pound box frozen phyllo dough, thawed according to package directions (thirty-six 14-by-18-inch sheets) (See Cook?s Note)
2 sticks (16 tablespoons) unsalted butter, melted
Smoked paprika, as needed for finishing

Steps:

  • For the filling: Melt the butter in a medium saute pan over medium heat. Add the leeks and saute until wilted and very soft, 4 to 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Season with salt and pepper, and then transfer to a medium bowl.
  • Stir in the soft cheese until it melts and the mixture becomes creamy. Stir in the Parmesan and parsley. Season with red pepper flakes if using. Set aside (you can scoop the filling later or pipe it by transferring the filling to a disposable piping bag with 1/2-inch opening cut from the tip).
  • For the cigars: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Open the phyllo dough and unfurl it. With one of the shorter sides facing you, cut the dough in half lengthwise (you're aiming for rectangles about 7-by-18-inches long, but exact size may vary based on brand of dough). Cover the dough with a lightly damp clean kitchen towel so it doesn't dry out while you assemble the cigars.
  • Make a cigar by placing one sheet of cut phyllo on your work surface with one of the shorter sides facing you. Brush the dough all over (but lightly) with the melted butter and top with another piece of dough. Continue this process until you've layered three pieces of dough. Brush the surface of the final piece with butter, too.
  • Scoop (or pipe) about 1 tablespoon of filling in a line on top of the dough on the side closest to you. Fold the outside pieces of dough inward, and then roll up the dough around the filling to make a cigar shape (a lot like rolling a burrito).
  • Transfer the cigar to the prepared baking sheet, and then repeat with the remaining dough and filling. Brush any of the remaining melted butter over the assembled cigars and sprinkle smoked paprika over each one.
  • Bake the cigars until golden and crisp, 17 to 22 minutes. Cool at least 5 minutes before serving warm.

PANCETTA, LEEK, AND GOAT CHEESE TARTLETS



Pancetta, Leek, and Goat Cheese Tartlets image

Categories     Egg     Appetizer     Bake     Oscars     Goat Cheese     Bacon     Leek     Bon Appétit

Yield Makes 24

Number Of Ingredients 16

Crust
1 cup all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 ounces chilled cream cheese, cut into 1/2-inch cubes
Filling
2 tablespoons (1/4 stick) butter
2 cups chopped leeks (white and pale green parts only; about 3 large)
1 teaspoon vegetable oil
4 ounces thinly sliced pancetta,* chopped
2/3 cup half and half
2 large egg yolks
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 ounces soft fresh goat cheese, crumbled
Fresh parsley leaves

Steps:

  • For crust:
  • Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day.
  • Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes.
  • Meanwhile, prepare filling:
  • Preheat oven to 350°F. Melt butter in large skillet over medium heat. Add leeks and sauté 10 minutes; cool. Heat oil in small skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Using slotted spoon, transfer pancetta to paper towels. Whisk half and half and next 3 ingredients in medium bowl to blend. Mix in goat cheese, then leeks and pancetta.
  • Spoon filling into shells. Bake until filling is set and crust edges are golden, about 30 minutes. Cool in pans 5 minutes. (Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes.)
  • Using small knife, cut around tartlets to loosen. Turn out tartlets and arrange on platter; top each with parsley leaf.
  • *Pancetta (bacon cured in salt) is available at Italian markets and specialty foods stores

THREE-CHEESE PHYLLO TRIANGLES WITH ONIONS AND YOGURT



Three-Cheese Phyllo Triangles with Onions and Yogurt image

Provided by Diane Kochilas

Categories     Cheese     Egg     Onion     Appetizer     Bake     Vegetarian     Yogurt     Feta     Dill     Phyllo/Puff Pastry Dough     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 36 triangles

Number Of Ingredients 11

For the filling:
1/3 cup extra virgin olive oil, plus more for brushing pastries
2 large onions, finely chopped (about 2 cups)
1 1/2 cups (about 12 ounces) fresh Greek myzithra, whole milk ricotta, or farmer's cheese, crumbled
3/4 cup (about 3 ounces) Greek feta, crumbled
3/4 cup (about 2 ounces) grated Greek kefalotyri cheese or other hard sheep's milk cheese, such as pecorino
1/2 cup thick Greek or Mediterranean-style yogurt or drained plain yogurt
1/3 cup finely chopped fresh dill
2 large eggs
Salt and freshly ground black pepper to taste
1 pound (about 18 sheets) commercial phyllo, defrosted and at room temperature

Steps:

  • 1. Heat 3 tablespoons of the olive oil over medium heat in a large, preferably nonstick, skillet and cook the onions until soft and lightly golden, or 10 to 12 minutes. Stir as you cook them. Remove from the heat and set aside.
  • 2. Combine the cheeses, yogurt, remaining olive oil, cooked onions, and dill. Beat the eggs lightly and add to the mixture, mixing well. Season with salt and pepper.
  • 3. Have the phyllo ready. Place the sheets in front of you and, using a sharp knife, cut lengthwise into 4 equal columns. Stack them, and keep the stack covered with a dry kitchen towel and then over that a damn kitchen towel. Preheat the oven to 350°F, and lightly oil 2 baking sheets.
  • 4. Remove 1 strip of phyllo, brush it lightly with olive oil, and place another strip on top. Brush that with oil, too. Place a teaspoon of the filling in the lower right-hand corner of the phyllo, about 1/2 inch from the edge. Fold up the right corner to form a right triangle, and continue folding, the way one folds a flag. Place seam side down on the baking sheet. Continue until the phyllo and filling are used up. Bake in the center of the oven for 12 to 15 minutes, or until puffed and golden. Serve warm.

CHEESE FILLED TRIANGLES



Cheese Filled Triangles image

The only tricky part of this recipe is working with phyllo, and once you get the hang of it, it's fun. Sometimes you get a bad batch of phyllo that rips and tears easily, so I always buy an extra just in case. I have frozen these before baking. Just add a few minutes to cooking time when you cook them in a frozen state. I have also doubled this recipe for large parties.

Provided by Kathleen

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 36

Number Of Ingredients 9

3 tablespoons olive oil
1 onion, finely chopped
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 teaspoon salt
1 (4 ounce) package feta cheese, crumbled
½ cup cottage cheese
1 egg, beaten
1 (16 ounce) package phyllo dough
1 cup unsalted butter, melted

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
  • Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 7.6 g, Cholesterol 26.6 mg, Fat 9.1 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 5 g, Sodium 239.3 mg, Sugar 0.6 g

GOAT CHEESE AND RED PEPPER PHYLLO TRIANGLES WITH OLIVE FRISéE SALAD



Goat Cheese and Red Pepper Phyllo Triangles with Olive Frisée Salad image

Categories     Leafy Green     Olive     Fry     Vegetarian     Lunch     Goat Cheese     Bell Pepper     Phyllo/Puff Pastry Dough     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 or 5 light-lunch or first-course servings

Number Of Ingredients 13

For phyllo triangles
9 (17- by 12-inch) phyllo sheets, thawed if frozen
3/4 stick (6 tablespoons) unsalted butter, melted
2/3 cup rinsed and drained bottled red peppers (7-ounce jar), finely chopped and patted dry
5 ounces soft mild goat cheese (2/3 cup)
1/2 cup olive oil
For salad
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil
8 ounces frisée, torn into bite-size pieces (8 cups)
2 tablespoons chopped pitted Kalamata or other brine-cured black olives

Steps:

  • Make phyllo triangles:
  • Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a damp clean kitchen towel. Arrange 1 phyllo sheet on a work surface with a long side nearest you (keep remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each with butter.
  • Cut buttered phyllo stack crosswise into 5 (12- by 3 1/3-inch) strips.
  • Put 2 teaspoons red peppers and 2 teaspoons goat cheese near 1 corner of a strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangular shape. Put triangle, seam side down, on a baking sheet and cover with plastic wrap. Make 14 more triangles in same manner, using remaining phyllo and filling (you may have a little butter left over).
  • Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry triangles in 2 batches until golden, about 1 minute per side. Transfer with tongs to paper towels to drain.
  • Make salad:
  • Whisk together vinegar, mustard, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified. Add frisée and olives and toss with dressing, then season with pepper. Mound salad on plates and arrange phyllo triangles alongside.

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