SUNDRIED TOMATO AND CHEESE TURNOVERS

SUNDRIED TOMATO AND CHEESE TURNOVERS image

Yield 6

Number Of Ingredients 15

½ pound phyllo dough
½ cup toasted walnuts
1/3 cup oil packed sun dried tomatoes
3 cloves minced garlic
1 cup crumbled feta cheese
½ cup shredded Gouda
1/3 cup grated Parmesano Reggiano
1 tsp. fresh oregano
1 tsp. fresh basil
¼ tsp. crushed red pepper
¼ tsp. freshly ground black pepper
Kosher salt to taste
2 Tbls. Pure maple syrup
1 beaten egg
1 stick melted butter

Steps:

Unroll thawed phyllo and cover with plastic wrap and place a damp towel over the top of the plastic. Toast the walnuts by placing them in a hot pan and swirl around over medium-high heat - as soon as you smell a golden, rich nutty flavor, dump them into a food processor with the sun dried tomatoes and garlic. Whirl until chopped, add cheeses, oregano, basil, black pepper, red pepper and maple syrup. Give a taste - adjust seasonings, add salt and pepper if needed. Now whirl in the egg. Place two sheets of phyllo on counter and brush lightly with butter. Place one more sheet of phyllo on top of the two and lightly swab with butter. Slice into three long strips lengthwise. Plop a large dollop of the cheese-walnut mixture in lower corner and fold like a flag pulling corners up to flat edge to make triangles. Fold all the way to the top and place on a pre-greased sheet of parchment paper or foil. Lightly swab the top with butter. Repeat process until all phyllo is used. Poke a small slit into the tops of the triangle appetizers as a steam vent. Pop into a 350 degree oven for 30 minutes or until an evenly golden brown. If you can stand it, let 'em cool a bit, but few things are as satisfying as crunching into the flaky phyllo and capturing the warm aromas of the cheeses, herbs, and walnuts.