CHICKEN BACON TRIANGLES
We host an annual Christmas party, and I whip up a new menu item every year. These golden chicken and bacon appetizers were an absolute hit. —Annette Fecht, Sorrento, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Saute chicken in drippings until no longer pink; drain., Add the soup, cream cheese, garlic, onion, pepper and bacon to skillet; cook and stir until blended. Remove from the heat. Stir in mozzarella and Parmesan cheeses; cool slightly. Cover and refrigerate for at least 2 hours., Lightly brush 1 sheet of phyllo dough with butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut into four 14x2 1/4-in. strips., Place a scant tablespoon of filling on lower corner of 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. Repeat with remaining strips of dough and with remaining sheets of phyllo., Place triangles on a greased baking sheet. Bake at 375° until golden brown, 15-17 minutes. If desired, serve with ranch.
Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
PHYLLO TRIANGLES WITH CHICKEN AND PECANS
Make and share this Phyllo Triangles With Chicken and Pecans recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h15m
Yield 72 appetizers
Number Of Ingredients 16
Steps:
- Make the filling-heat a large saute pan over medium heat and add in the olive oil.
- When the oil is hot, add the onion and cook until it is soft, about 2 minutes.
- Add in the garlic and cabbage; cook until the cabbage begins to soften, about 2 minutes.
- Add in salt, pepper, nutmeg, cayenne, and heavy cream; cook the mixture until the cream has reduced and thickened, about 4 minutes.
- Stir in the goat cheese, chicken, pecans, parsley, and tarragon.
- Stir and taste the mixture for seasoning, adding more salt and pepper if desired.
- Remove the pan from the heat and let cool.
- Preheat oven to 400°.
- Assemble-remove the phyllo from the package, unroll it on a work surface, and immediately cover it with a large sheet of plastic wrap and a damp towel to keep the pastry from drying out.
- Working as quickly as possible, carefully remove one sheet of phyllo dough and lay it out on the work surface.
- Brush with melted butter and lay a second sheet on top of the first; brush again with melted butter.
- With a pizza cutter or sharp knife, cut the phyllo crosswise into six strips.
- Place about 1 teaspoon of the cooled filling on the short end of each strip.
- Fold the phyllo over the filling to form a triangle, as you would to fold a flag, and continue to fold, leaving a seam on the bottom of the triangle.
- Brush the triangle with melted butter and place it on a parchment-lined baking sheet.
- Repeat with the remaining phyllo and filling, leaving about 1/2-inch between triangles.
- Bake the triangles until golden, 12-15 minutes.
- Serve hot or at room temperature.
- **The unbaked triangles can be frozen, arranged on a parchment-lined baking sheet and wrapped in plastic for 2 weeks; they can be baked without thawing; just add 5 minutes to baking time.
Nutrition Facts : Calories 59.7, Fat 4.5, SaturatedFat 2.1, Cholesterol 10.5, Sodium 41.8, Carbohydrate 3.7, Fiber 0.2, Sugar 0.1, Protein 1.3
PHYLLO TRIANGLES WITH GOAT CHEESE AND RED ONION
Provided by Food Network
Time 1h38m
Yield 60 to 72 appetizers
Number Of Ingredients 6
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 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.
THREE-CHEESE PHYLLO TRIANGLES WITH ONIONS AND YOGURT
Provided by Diane Kochilas
Categories Cheese Onion Appetizer Bake Cocktail Party Vegetarian Yogurt Shavuot 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
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 damp 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.
CRANBERRY PHYLLO TRIANGLES
It's hard to eat just one of these crispy cranberry-filled triangles. It you prefer, make the chocolate version instead.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 30 triangles.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 91mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
HONEY PECAN TRIANGLES
These bars have all the goodness of pecan pie and are so easy to serve to a crowd. I've been stirring up batches for holidays for years now and it's something we all look forward to.
Provided by Vseward Chef-V
Categories Dessert
Time 1h5m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 10
Steps:
- Line a 13 inches x 9 inches x 2 inches baking pan with foil; butter the foil with the 2 tsp of butter.
- In a mixing bowl, cream remaining butter with brown sugar. Add egg yolk; mix well.
- Gradually add flour. Press into prepared pan. Bake at 350' for 15 minutes or until golden brown.
- Meanwhile, in a saucepan, combine the brown sugar, butter and honey. Bring to a boil over medium heat; cook and stir for 3 minutes. Remove from the heat; stir in cream and pecans.
- Pour over crust. Bake for 30 minutes or until hot and bubbly.
- Cool completely on a wire rack.
- Use foil to lift the bars out of the pan and place on a cutting board. Carefully remove foil. Cut into 24 bars; then cut each in haft diagonally making triangles.
Nutrition Facts : Calories 153.2, Fat 11.6, SaturatedFat 3.7, Cholesterol 17.9, Sodium 32.3, Carbohydrate 12.5, Fiber 1, Sugar 8.4, Protein 1.4
CHEESE FILLED TRIANGLES
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
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
THREE-CHEESE PHYLLO TRIANGLES WITH ONIONS AND YOGURT
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
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.
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