SABEYEH B'LEBEH (PHYLLO TRIANGLES WITH SWEET RICOTTA FILLING)
These are not difficult, but they are time-consuming; you have to methodically hand-fold each triangle out of a strip of phyllo dough. But once they are done, you can freeze and enjoy them at a later date. Because the rose water syrup should be ice-cold when served over Syrian pastries, it must be prepared five to six hours ahead of time or the night before to allow enough time to chill in the refrigerator. Rose water is available at Middle Eastern markets. Serves 15 to 20 (about 81 phyllo triangles)
Provided by Chef Baby Hippo
Categories Dessert
Time P3DT12m
Yield 81 phyllo triangles, 15-20 serving(s)
Number Of Ingredients 10
Steps:
- Bring the milk to a boil in a medium-size saucepan. Add the cereal and mix well with a spoon. Remove from the heat, add the sugar and stir for 30 seconds to dissolve. Cover and let stand for 3 minutes, allowing the cereal to thicken.
- Place the ricotta and rose water in a large bowl and combine well with the cereal mixture. Set aside.
- Unroll the phyllo dough on a countertop and gently smooth out with dry hands. With a kitchen scissors or very sharp knife, cut the phyllo in half widthwise - along the short end. Reroll one half and securely wrap in a plastic bag, plastic wrap, or aluminum foil (phyllo will keep up to 1 week in the refrigerator; do not refreeze).
- Cut the remaining half lengthwise into 3 equal strips 3 inches wide and about 12 inches long. Place the strips on top of each other to form one stack and cover with a damp towel to keep moist.
- Preheat the oven to 300 degrees for 15 minutes. Combine the butter and oil.
- Working with one strip of dough at a time, gently peel off a single layer of phyllo and place it vertically before you on a clean work surface. Re-cover the stack of phyllo with a damp towel. Using a pastry brush, coat the entire strip lightly with the butter-oil mixture.
- In the bottom left corner, about half an inch from the left and bottom, place 1 teaspoon of the ricotta filling. Fold the bottom right corner over the filling to the leftmost side to form your first triangle shape. Continue to fold the triangle onto itself until you reach the end, brushing with the butter-oil mixture if the phyllo appears dry and cracks while folding.
- Brush the surface and loose edge with the butter-oil mixture. (You may freeze the triangles at this point for up to 3 weeks by gently placing them in a large tin or tightly sealed plastic container in layers, separated by plastic wrap or wax paper. The frozen triangles can be placed directly in the oven.) Place the triangles on an ungreased baking sheet about 1 inch apart.
- Bake until slightly brown and crisp, 12-15 minutes (15-20 minutes for frozen triangles). Serve warm or at room temperature on a large platter, sprinkled with cinnamon and drizzled with syrup. These will keep, refrigerated, for up to 3 days. Reheat in the oven for 3 to 4 minutes before serving.
Nutrition Facts : Calories 156.4, Fat 11.5, SaturatedFat 4.2, Cholesterol 13.8, Sodium 80.3, Carbohydrate 11.7, Fiber 0.3, Sugar 2.6, Protein 1.8
ALMOND TRIANGLES (TRIGONA)
Greek cookies from alleasyrecipes.com Posting for ZWT. To defrost the phyllo, leave the unopened package in the refrigerator overnight and it will be ready to use the next day. Do NOT thaw at room temperature because the sheets then have a tendency to stick to each other. One of the difficulties of working with phyllo is that it tends to dry out very quickly once exposed to air. Thus SPEED is of the essence. Before unrolling the phyllo, make sure that you have a large area to work on and that ALL your ingredients and utensils are at hand: baking pans, a pastry brush, the filling, wax paper on counter, and, most important, the melted, but not browned, butter that will be used to top each individual sheet. If you are going to bake the phyllo pastry immediately, your oven should be preheated. To better understand how to make the triangles, look at the wonderful diagrams found at http://www.alleasyrecipes.com/glossary/phyllo.asp
Provided by WiGal
Categories Dessert
Time 5h20m
Yield 75 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Combine almonds, sugar, water, rose water OR vanilla extract, and lemon juice in saucepan.
- Cook over low heat, stirring constantly, until mixture becomes thick and pasty.
- Cut phyllo sheets into thirds.
- Cover two-thirds with PLASTIC WRAP so it doesn't dry out.
- Lay strip in vertical position, brush with some melted butter, at bottom of strip add 1 teaspoon filling, bring the left side over so that you have a triangle, but keeping on going by bringing the right bottom tip up, keep going up repeating the triangles.
- Brush triangles with butter and place on an UNGREASED baking sheet, seam side down.
- Bake for 30 minutes, or until golden not brown or they are over baked.
- Remove from sheet to cool.
- When slightly cool, sprinkle with confectioners' sugar.
- NOTE: Triangles can be frozen, unbaked. When ready to use, place unthawed in a preheated 350° oven. Bake for 45 minutes, or until golden.
Nutrition Facts : Calories 105, Fat 7, SaturatedFat 2.6, Cholesterol 9.8, Sodium 31.4, Carbohydrate 9.7, Fiber 0.7, Sugar 5.6, Protein 1.7
MEXICAN CHOCOLATE PHYLLO TRIANGLES
Make and share this Mexican Chocolate Phyllo Triangles recipe from Food.com.
Provided by Charmie777
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Line an 11x17-inch baking tray with parchment paper.
- Break up 4 ounces of chocolate into 1/2-ounce pieces. Set aside.
- In a food processor, finely grind the remaining chocolate with the sugar.
- Lay 8 sheets of phyllo out on top of each other. Place one sheet lengthwise on the work surface. Keep the remaining sheets covered with a damp towel.
- Brush the sheet with some melted butter. Sprinkle with 1 1/2 tablespoons of the sugar mixture.
- Place a second sheet over the sugared sheet. Butter the second sheet and sprinkle with the sugar mixture.
- Add 2 more sheets, buttering and sprinkling between each.
- Cut the phyllo horizontally into 4 even strips.
- Starting at the left side of one of the strips, place a 1/2-ounce piece of chocolate 2 inches from the end. Fold the phyllo that is to the left of the piece of chocolate over the chocolate toward the back side of the strip, making a 3-inch triangle. The left end of the phyllo should be even with the back edge.
- Fold the piece of chocolate to the right, over itself, retaining the triangular shape. Fold the chocolate piece toward the front edge of the strip. Continue wrapping the chocolate, alternating the direction with each fold, until you get to the end. (It is like folding a flag).
- Wrap the other strips in the same manner. With the remaining sheets, make 4 more chocolate-filled triangles.
- Preheat the oven to 350°F
- Place the triangles on the baking sheet. Bake until golden brown, about 10 minutes.
- Serve warm.
Nutrition Facts : Calories 207, Fat 12.7, SaturatedFat 7.6, Cholesterol 30.5, Sodium 93.3, Carbohydrate 22.5, Fiber 0.4, Sugar 12.5, Protein 1.5
CINNAMON RICOTTA CREPE FILLING
I made up this recipe while making crepes for a dinner party. I needed a simple sweet ricotta filling.
Provided by unicornbeauty
Categories Breakfast
Time 5m
Yield 15 ounces, 10-15 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together.
Nutrition Facts : Calories 90.4, Fat 5.5, SaturatedFat 3.5, Cholesterol 21.7, Sodium 35.9, Carbohydrate 5.6, Fiber 0.4, Sugar 3.9, Protein 4.8
RICOTTA SAUSAGE TRIANGLES
Savory pockets filled with cheese, sausage and seasonings...what's not to like? This recipe makes a lot so it's ideal for parties or potlucks. If you don't need the entire amount, they do freeze well. -Virginia Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 12 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 10 ingredients. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir into cheese mixture., Place 1 sheet of phyllo dough on a work surface with a short end facing you; spray with cooking spray. Top with a second sheet of phyllo; spray again with cooking spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut layered sheets into three 14x3-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., Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling., Place triangles on baking sheets coated with cooking spray. Bake at 375° until golden brown, 15-20 minutes. Serve warm and, if desired, with marinara sauce. Freeze option: Freeze unbaked triangles in freezer containers, separating layers with waxed paper. To use, bake triangles as directed, increasing time as necessary until golden and heated through.
Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 64mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
PHYLLO TURNOVERS WITH SHRIMP AND RICOTTA
A creamy filling of ricotta cheese and shrimp mixed with green peppers, celery, and green onions and folded into bite-sized phyllo triangles is always a popular party appetizer.
Provided by Cucina Casalingo
Categories For Large Groups
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Melt 3 tablespoons butter in a large skillet over medium heat, and add the canola oil.
- Stir in the celery and peppers; cook until tender, about 5 minutes.
- Add the green onions, hot sauce, and salt; cook and stir until onions are wilted, about 3 minutes.
- Stir the flour, shrimp, ricotta cheese, and milk into the pepper mixture; cook and stir until the shrimp turn pink, about 3 minutes. Remove from heat and cool.
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 1/2 cup butter in a small saucepan over medium heat.
- Remove from heat and keep warm.
- Stack two sheets of phyllo on top of each other, and cut into 3 strips about 3 inches by 12 inches.
- Brush the top of each strip with melted butter, and place a teaspoon of the shrimp mixture at one end.
- Fold phyllo dough over the filling, working back and forth from side to side to make a triangle.
- Seal the end closed with a little water or butter.
- Place triangle on an ungreased baking sheet.
- Repeat with remaining phyllo sheets and filling.
- Bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes.
- Cool on a wire rack.
Nutrition Facts : Calories 229.2, Fat 13, SaturatedFat 6.8, Cholesterol 73.4, Sodium 418.3, Carbohydrate 18, Fiber 0.8, Sugar 0.3, Protein 9.7
PHYLLO TRIANGLES
Tissue-thin phyllo pastry encloses a mixture of ricotta, golden raisins, and portobello mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 16
Number Of Ingredients 14
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.
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