Phyllo Triangles With Halva Food

DRIED PLUM AND ALMOND PHYLLO TRIANGLES

Steps:

• Preheat oven to 375 degrees F.
• Lay a sheet of phyllo on a cutting board with the short part facing you and brush lightly with clarified butter then sprinkle with sugar. Cut into 4 long, even strips.
• Open up each dried plum and place a cube of cream cheese and a toasted almond inside. Place a stuffed dried plum at the end of each strip of phyllo. Fold it up to make a triangle, like folding a flag. Brush the outside with butter and sprinkle with more sugar.
• Repeat with the rest of the phyllo. Bake until light golden brown about 20 to 30 minutes. Serve warm, if possible, sprinkled with powdered sugar.

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.

TIROPITAS: PHYLLO CHEESE TRIANGLES

Steps:

• Preheat oven to 350 F. Lightly grease 2 large baking sheets.

PHYLLO TRIANGLES

Steps:

• Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3 hours or overnight.
• Heat oven to 350 degrees. Place almonds on a baking pan; toast until fragrant, about 6 minutes. Transfer from oven to cool, then break almonds into small pieces; set aside. Place raisins in a bowl, cover with 1/4 cup warm water, and set aside.
• Heat a large saute pan coated with olive-oil cooking spray over medium heat. Add garlic and onion; saute until translucent, about 5 minutes. Add mushrooms; cook until tender and juices are released, about 3 minutes more. Add raisins, soaking liquid, salt, cinnamon, cayenne, and cumin; cook until the liquid has been absorbed. Stir in balsamic vinegar, and transfer to a medium bowl to cool. When fully cool, about 25 minutes, stir in chopped parsley.
• Place phyllo on a dry work surface; cover with a slightly damp towel. Coat one phyllo sheet with cooking spray. Cover with a second sheet; coat with cooking spray. Place a third sheet on top; cut stack into four 4-by-12-inch strips. Place 1 tablespoon ricotta on bottom of each stack; spread into the left corner to form a small triangle. Top with 2 tablespoons mushroom mixture. Fold phyllo by bringing bottom left corner over to meet right edge of pastry. Fold triangle along strip to fully enclose filling. Place on a parchment-lined baking pan. Repeat with remaining phyllo and filling. Coat triangles with cooking spray; sprinkle with reserved nuts. Bake until golden, about 40 minutes, rotating halfway through cooking. Serve.

PHYLLO TRIANGLES

Steps:

• For filling, cook sausage and onion until sausage is brown. Drain fat; pat dry with paper towels. Combine sausage mixture, ricotta cheese, mozzarella cheese and oregano; set aside.
• Place one sheet of phyllo dough on a cutting board or other flat surface. Lightly brush to edges of dough with some of the melted butter. Place another sheet of phyllo dough on top; brush with butter. (Keep remaining phyllo sheets covered with plastic wrap until needed.).
• Cut the 2 layered phyllo sheets crosswise into 6 equal strips, each 14 inches long. Spoon 1 well-rounded teaspoon of filling about 1 inch from an end of each dough strip.
• To fold each strip into a triangular bundle, first bring to a corner over the filling so the short edge lines up with the side edge. Continue folding the triangular shape along the strip until the end is reached. Repeat with remaining phyllo, butter and filling.
• Place triangles on baking sheet; brush with butter. Bake in a 375 degree oven 15 minutes or until brown. If desired, serve with spaghetti sauce.

FILO LAMB TRIANGLES

Steps:

• Preheat oven to 200 C; Line tray with Baking Paper.
• Heat Oil in pan, ADD onion and cook until soft; ADD Garlic, Cumin and Coriander; STIR for about 30 seconds.
• ADD Ground Lamb, and increase heat to HIGH; COOK until meat is browned.
• PEEL and GRATE Kumera/Sweet Potato and ADD; Cook for about 10 minutes; COOL.
• DIVIDE mixture into 8 portions and place a sheet of FILO onto a clean surface; NOTE: If you have not dealt with FILO before, make sure you cover remaining sheets with a clean towel until ready to use.
• SPRAY Filo with Cooking Oil (Can Also use Pastry Brush using oil lightly over the Filo Pastry).
• Place 1 portion of Lamb and FOLD Filo Pastry in half to form a Triangle; Continue folding to form a Triangle; Repeat same with all 8 portions.
• Place Triangles in Tray and spray with oil.
• BAKE about 20 minutes until golden brown.
• Combine Yogurt and Mint Sauce (or Chopped Fresh Mint) with Yoghurt Sauce; Serve with Traingles and.
• ENJOY!

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.

THREE-CHEESE PHYLLO TRIANGLES WITH ONIONS AND YOGURT

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.

MULTI-COOKER MOROCCAN PHYLLO TRIANGLES

Steps:

• Press saute function on a large multi-cooker; select beef setting. Cook beef and onion until meat is no longer pink, breaking into crumbles; drain. Stir in currants and seasonings. Combine cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Press cancel; remove inner pot from the heat., Place 1 sheet of phyllo dough on a work surface with a short end facing you; brush with melted 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 the 2 layered sheets into four 14x2-1/4-in. strips., Place a rounded teaspoonful 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; press onto triangle to seal. Turn triangle and brush top with butter. Repeat with remaining phyllo and filling. Wipe inner pot clean., Place wire rack into inner pot. Arrange triangles in a single layer on rack. Cover with air frying lid. Press air fry function; select bake setting. Press timer; set to 5 minutes. Start. , Turn triangles over and air-fry an additional 2 minutes or until lightly browned. Repeat with remaining triangles. , For sauce, in a food processor or blender, combine yogurt, mango, salt, cumin and cayenne. Pulse until mango is slightly broken down. Stir in currants. Serve with warm appetizers.

BANANA AND CHOCOLATE TRIANGLES

Steps:

• Preheat oven to 425 degrees. Thaw phyllo sheets; melt butter. In a bowl, combine bananas, sugar, and chocolate.
• Lay 1 phyllo sheet on a clean work surface. Brush with butter; sprinkle with sugar. Top with another sheet. Repeat with remaining phyllo, brushing each sheet with melted butter as you stack them.
• Form 4 triangles: Cut dough into strips with a sharp knife; place filling at one end, leaving one corner empty. Fold corner of dough over filling. Continue folding, alternating corners, making sure no filling spills out the sides. When you reach the end, trim excess dough from triangle with knife. Brush surface with butter.
• Bake on a baking sheet until golden brown, 10 to 15 minutes. Cool slightly; serve.

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.,