Filo Dough Triangles<\/p>\n
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2 boxes (2 pounds) Filo pastry leaves<\/p>\n
1 to 1+1\/2 pounds unsalted butter, melted and slightly cooled<\/p>\n
3 batches of FILLING(s) (see below)<\/p>\n
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Melt the butter.\u00c2\u00a0 Take a filo leaf, lay it out flat, and brush it with melted butter.\u00c2\u00a0 Put another leaf on top of this one and butter it as well.\u00c2\u00a0 Cut this into four long strips (the dough is usually 18×24, so when you cut it, you should get four 4.5×24 strips).\u00c2\u00a0 For each strip, put a spoonful of filling at the top, and then flag-fold<\/p>\n
the strip into a triangle with the filling inside.\u00c2\u00a0 Repeat until you run out of either the filling or the filo leaves. Slash the tops of the triangles — be careful not to cut through to the filling. Bake these at 450 degrees F. for about twenty to twenty-five minutes, or until golden brown.<\/p>\n
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Roquefort-Leek filling<\/p>\n
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1\/2 cup minced leeks (about two leeks)<\/p>\n
3 tbsp butter<\/p>\n
2 oz. Roquefort cheese<\/p>\n
2\/3 cup Ricotta cheese<\/p>\n
1 egg-yolk<\/p>\n
Salt and pepper if you want<\/p>\n
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Cut the green tops off the leeks; discard.\u00c2\u00a0 Quarter the leeks down their long axis, and rinse well in a pot of water.\u00c2\u00a0 Now mince finely. Saut\u00c3\u00a9 in the butter until tender.\u00c2\u00a0 Mix egg into ricotta.\u00c2\u00a0 Stir in leeks, then fold in blue cheese. \u00c2\u00a0Fills up about 24-30 triangles.<\/p>\n
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Three-Cheese filling with Pepperoni<\/p>\n
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1\/2 cup Ricotta cheese<\/p>\n
3 tbsp grated mozzarella<\/p>\n
3 tbsp freshly grated Parmesan<\/p>\n
1\/4 cup very finely chopped pepperoni<\/p>\n
1 egg yolk<\/p>\n
Salt and pepper if you want<\/p>\n
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Mix everything together.\u00c2\u00a0 Fills up about 24-30 triangles.<\/p>\n
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Crab filling<\/p>\n
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8 oz. fresh crab meat<\/p>\n
3 tbsp butter<\/p>\n
3 tbsp shallots, finely chopped<\/p>\n
1 tbsp sherry<\/p>\n
1 tbsp Dijon mustard<\/p>\n
Salt and pepper if you want<\/p>\n
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Melt butter, saut\u00c3\u00a9 shallots until soft but not browned.\u00c2\u00a0 Add the crab and sherry, saut\u00c3\u00a9 or 30 seconds.\u00c2\u00a0 Stir in the rest, let cool.\u00c2\u00a0 Fills up about 24-30 triangles.<\/p>\n
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Curried Lamb filling<\/p>\n
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8 oz lean boneless lamb<\/p>\n
3 tbsp butter<\/p>\n
1\/2 cup finely chopped onion<\/p>\n
1 clove garlic, minced<\/p>\n
1-2 tsp curry powder<\/p>\n
1\/4 tsp ground coriander<\/p>\n
a pinch of cayenne pepper<\/p>\n
Salt and pepper if you want<\/p>\n
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Chop lamb into 1\/4 inch pieces.\u00c2\u00a0 Melt 2 tbsp butter in a pan and brown lamb over medium-high heat.\u00c2\u00a0 Move lamb to a bowl, and saut\u00c3\u00a9 the onion, garlic, curry, and coriander until soft.\u00c2\u00a0 Stir in lamb and season to taste with salt, pepper, and cayenne.\u00c2\u00a0 Fills up about 24-30 triangles.<\/p>\n","protected":false},"excerpt":{"rendered":"
Filo Dough Triangles 2 boxes (2 pounds) Filo pastry leaves 1 to 1+1\/2 pounds unsalted butter, melted and slightly cooled 3 batches of FILLING(s) (see below) Melt the butter.\u00c2\u00a0 Take a filo leaf, lay it out flat, and brush it with melted butter.\u00c2\u00a0 Put another leaf on top of this one and butter it as well.\u00c2\u00a0 Cut this into four long strips (the dough is usually 18×24, so when you cut it, you should get four 4.5×24 strips).\u00c2\u00a0…<\/p>\n