Phyllo Triangles With Chicken And Pecans Recipes

PHYLLO TRIANGLES WITH CHICKEN AND PECANS

Steps:

• Make the filling-heat a large saute pan over medium heat and add in the olive oil.
• When the oil is hot, add the onion and cook until it is soft, about 2 minutes.
• Add in the garlic and cabbage; cook until the cabbage begins to soften, about 2 minutes.
• Add in salt, pepper, nutmeg, cayenne, and heavy cream; cook the mixture until the cream has reduced and thickened, about 4 minutes.
• Stir in the goat cheese, chicken, pecans, parsley, and tarragon.
• Stir and taste the mixture for seasoning, adding more salt and pepper if desired.
• Remove the pan from the heat and let cool.
• Preheat oven to 400°.
• Assemble-remove the phyllo from the package, unroll it on a work surface, and immediately cover it with a large sheet of plastic wrap and a damp towel to keep the pastry from drying out.
• Working as quickly as possible, carefully remove one sheet of phyllo dough and lay it out on the work surface.
• Brush with melted butter and lay a second sheet on top of the first; brush again with melted butter.
• With a pizza cutter or sharp knife, cut the phyllo crosswise into six strips.
• Place about 1 teaspoon of the cooled filling on the short end of each strip.
• Fold the phyllo over the filling to form a triangle, as you would to fold a flag, and continue to fold, leaving a seam on the bottom of the triangle.
• Brush the triangle with melted butter and place it on a parchment-lined baking sheet.
• Repeat with the remaining phyllo and filling, leaving about 1/2-inch between triangles.
• Bake the triangles until golden, 12-15 minutes.
• Serve hot or at room temperature.
• **The unbaked triangles can be frozen, arranged on a parchment-lined baking sheet and wrapped in plastic for 2 weeks; they can be baked without thawing; just add 5 minutes to baking time.

CHICKEN BACON TRIANGLES

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Saute chicken in drippings until no longer pink; drain., Add the soup, cream cheese, garlic, onion, pepper and bacon to skillet; cook and stir until blended. Remove from the heat. Stir in mozzarella and Parmesan cheeses; cool slightly. Cover and refrigerate for at least 2 hours., Lightly brush 1 sheet of phyllo dough with 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 into four 14x2 1/4-in. strips., Place a scant tablespoon 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 and press onto triangle to seal. Repeat with remaining strips of dough and with remaining sheets of phyllo., Place triangles on a greased baking sheet. Bake at 375° until golden brown, 15-17 minutes. If desired, serve with ranch.

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.

CREAMY CHICKEN AND MUSHROOM PHYLLO PACKETS

Steps:

• For the filling; heat 3 tablespoon butter in a skillet over medium heat.
• Add in the mushroom pieces and chopped bacon; cook stirring until softened (adding in the garlic the last 2 minutes of cooking).
• Stir in the mustard, cream cheese, whipping cream and cooked chicken; mix well until combined.
• Layer 5 sheets of phyllo pastry together brushing each sheet with melted butter (keep the unused pastry covered with a barely-damp clean dish towel at all times to prevent drying out).
• Slice the pastry in half to form two squares then cut again to form four squares.
• Spoon one-forth of the filling onto the end of each square; roll once and tuck the ends in and roll up.
• Brush lightly with melted butter and then sprinkle with poppy seeds.
• Repeat with remaining pastry and filling.
• Place rolls on a lightly greased baking sheet.
• Bake 400 degrees for about 20 minutes or until lightly browned and the filling is hot.