Warbat Filo Triangles With Cream Cheese Pistachio And Rose Recipes

WARBAT (FILO TRIANGLES WITH CREAM CHEESE, PISTACHIO, AND ROSE)

Steps:

• To make the rose syrup, put the water and sugar into a small saucepan and place over medium-high heat. Mix well, using a wooden spoon, and then, once it starts boiling, add the lemon juice. Simmer gently for 2 minutes, then stir in the rose water and remove straight away from the heat. Set aside.
• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• To make the filling, put the cream cheese, cornstarch, sugar, salt, and vanilla bean paste into a medium bowl and whisk well to combine. Set aside.
• Spread out one filo sheet on a work surface and brush evenly with some of the melted butter. Top with another sheet and brush with butter again. Repeat the process until you have five layers evenly brushed with butter. As is always the case when working with filo, you'll need to work fast when you start brushing and folding; the pastry will dry out if you don't. You should have used about a quarter of the melted butter at this stage.
• Now, using sharp scissors, cut the large layered sheet of pastry into 6 even squares, all 5 x 5-inches-you'll need to trim the sheets to get even squares. Taking one of these smaller squares at a time, spoon about 2 tablespoons (35g) of the thick filling into the center of each square, leaving a 1-inch border clear around the edge. Fold the pastry diagonally in half to form a triangle, press on the edges without reaching the filling (so that it stays well sealed within the pastry), then brush all over with more butter.
• Place all 6 triangle pastries on the prepared baking sheet and repeat the whole process (brushing one large filo sheet with butter, layering it five times, cutting it into 6 squares, filling and folding, and sealing each square) with the remaining pastry, butter, and filling.
• Once all 12 pastries are made, bake for 22 minutes or until golden and crisp- some of them will pop open, but that's okay. Remove from the oven and set aside to cool for 10 minutes. Drizzle with the syrup, sprinkle with the crushed pistachios and rose petals, if desired, and serve.

CHEESE FILLED TRIANGLES

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.

SPINACH PHYLLO TRIANGLES

Steps:

• In a nonstick skillet coated with cooking spray, cook onion until, tender. Add garlic; cook 1 minute longer. Stir in spinach and oregano; cook over medium-low heat just until spinach is warmed. Drain. Remove from the heat; stir in feta cheese and set aside. , Spray one sheet of phyllo dough with butter-flavored cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Fold dough in half lengthwise; spray with butter-flavored cooking spray. Cut dough in half lengthwise, forming two strips. , Place 1 tablespoon of spinach mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Continue folding, like a flag, until you come to the end of each strip. Spray with butter-flavored cooking spray, making sure all edges are sprayed and sealed. Repeat with remaining phyllo and filling., Place triangles on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm.,