Best Phyllo Triangles Sun Dried Tomatoes Caramelized Leeks And Goat Cheese Recipes

PHYLLO TRIANGLES WITH A LEEK-GOAT'S CHEESE FILLING

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

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 TRIANGLES WITH GOAT CHEESE AND RED ONION

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.

WARM GOAT CHEESE IN PHYLLO

Steps:

• Preheat the oven to 375 degrees F.
• Unroll the sheets of phyllo dough on a flat surface and cover them with a slightly damp towel. (If the towel is too wet, the dough will get sticky.) Working quickly so the dough doesn't dry out, place one sheet of phyllo on a board, brush lightly with melted butter, and sprinkle lightly with bread crumbs. Place a second sheet of phyllo on top, brush with melted butter, and sprinkle with bread crumbs. Continue until you have 4 sheets stacked up. Cut the sheets in half crosswise to make 2 almost-squares.
• Cut one of the goat cheeses in half horizontally, making 2 thin discs. Place each disc in the center of one phyllo square. Starting at one corner, fold the phyllo up over the cheese and continue folding and pleating the phyllo around the cheese, as though you're wrapping a round gift that's tied on top. You will end with extra phyllo dough on top; twist the excess into a topknot. Brush the discs all over with melted butter and place on a sheet pan lined with parchment paper. Continue with the remaining phyllo dough and 2 goat cheese discs to make 4 additional packages.
• Bake for 20 minutes, until the phyllo is lightly browned. Allow to cool for 5 minutes.
• While the cheese packages bake, place the salad greens in a large bowl. Whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl. Still whisking, slowly add the olive oil, making an emulsion. Toss the salad greens with enough vinaigrette to moisten.
• Distribute the salad among 6 plates and place one warm goat cheese package in the center of each plate. Sprinkle with salt and pepper and serve.

AMARANTH AND FETA PHYLLO TRIANGLES

Steps:

• 1. Preheat the oven to 350°F.
• 2. In a large skillet, melt the butter. Pour off half of it and set aside. Add the leeks and garlic to the pan and cook over medium heat for 2 minutes. Add the amaranth, red pepper flakes, 2 generous pinches of salt, and 1/4 cup water. Cook over low heat for 3 minutes, or until the liquid has evaporated. Remove from the heat and transfer to a medium bowl. Add the feta and eggs and mix to combine.
• 3. Lay one of the sheets of phyllo dough on a smooth work surface. Cut the sheet in half so it becomes an 8 × 12-inch rectangle. Lightly brush the top surface of the rectangle with the reserved melted butter, then fold it in half so it becomes a double-layered 4 × 12-inch sheet with the buttered parts on the inside. Divide the amaranth into 8 equal portions (about 3 tablespoons each). Place one portion on the bottom left corner of the phyllo, 1 inch from the end. Fold the corner up over the filling into a triangle shape. Press down to seal. Continue to fold up the sheet as you would fold a flag. Press the end to seal. Brush the top of the triangle with melted butter and sprinkle with grated Parmesan, if desired. Transfer to a baking sheet. Repeat with the remaining phyllo sheets.
• 4. Bake for 20 minutes, or until the edges are golden brown. Serve warm or let cool and then freeze. To reheat, defrost on the baking sheet and then bake.