Best Stuffed Phyllo Triangles Recipes

PHYLLO TRIANGLES STUFFED WITH FRESH CHEESE (BRIOUATS BIL JBEN)

Steps:

• In a medium mixing bowl, blend the cheese, egg, and cilantro with a fork.
• On a clean, flat work surface, unroll the phyllo sheets. Cut into strips about 3 in/7.5 cm wide and at least 9 in/23 cm long. Arrange a couple of the strips facing away from you; cover the remaining strips with plastic wrap to keep them from drying out. Lightly brush the strips with olive oil.
• Place 1 Tbsp of the cheese filling on the end of each strip closest to you. Fold over to form a triangle, then fold again to form another triangle, and so on to the end. Brush the end of the triangle with egg yolk and fold the loose end over the brushed yolk. Place the triangles on a plate without letting them touch. Repeat with the remaining phyllo strips and cheese filling.
• Have ready 6 dessert plates. Place a generous dollop of honey in the middle of each.
• In a large skillet or sauté pan, heat at least 1/2 in/1.25 cm of oil until the surface shimmers. Reduce the heat to medium. Working in small batches, gently place the phyllo triangles in the oil and fry, turning once, until firm and golden brown, 30 seconds to 1 minute. Transfer with a slotted spoon to paper towels to drain.
• Place 2 or 3 rolls on each plate, drizzle with honey, and sprinkle with sesame seeds. Serve hot.

STUFFED PHYLLO TRIANGLES

Steps:

• 1. Brush each phyllo sheet with melted butter and stack one on top of the other on a cutting board. With a sharp knife, cut them lengthwise into 4 equal strips, each about 3 inches wide. You should have 24 long strips. Stack again and cover with a damp (not wet) clean cotton kitchen towel.2. Preheat the oven to 350°F. Lightly grease a baking sheet. Working with each strip separately, place it lengthwise in front of you on the work surface and put about 1 tablespoon of the filling near the lower right corner. Fold the right corner over the filling to the left side to make a triangle. Repeatedly fold the stuffed triangle diagonally from one side to the other until you get to the end of the phyllo. Tuck in any extra to seal. In the end you should have a multi-folded triangle. Repeat with all the strips.3. Brush the top of all the triangles with the butter, place them on the baking sheet, and bake, turning once midway through baking, until crispy and golden, about 25 minutes. Transfer to cooling racks. Serve hot, warm, or at room temperature.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.