Saffron Panner Cheese Triangles Recipes

CHEESE FILLED TRIANGLES

Steps:

• Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
• Preheat oven to 400 degrees F (200 degrees C).
• Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
• Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

SAFFRON PANNER CHEESE TRIANGLES

Steps:

• 1. Prepare the paneer cheese in advance. Prepare the milk pudding. Prepare the almonds. Place the paneer cheese in a food processor and process the cheese until it's smooth and starts to gather into a soft and pliable dough (just before it forms a ball). Divide the dough into 15 equal portions and shape each one into a thick, crack-free triangle. This should be done between the palms of your clean hands, applying gentle pressure as you shape them. Cover and set aside.2. Place the water, sugar, cardamom pods and saffron in a pressure cooker and bring to a boil over high heat. Turn off the heat and add the triangles. Secure the lid of the pressure cooker, place it over high heat, and cook until the regulator indicates high pressure, then cook about 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid of the pressure cooker and let cool, about 10 minutes. Transfer each cham-cham, one by one, to a tray, tilting the tray to one side to allow them to drain, 15 to 20 minutes. 3. Transfer to a serving platter. Place a dollop of the rabdi on each cham-cham, sprinkle with cardamom seeds, then top each with a pistachio. Refrigerate at least 6 hours before serving.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SAVORY CHEESE TRIANGLES

Steps:

• Heat oven to 425°. Cut butter and 3-ounce package of cream cheese into Bisquick mix in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk and egg yolk. Place dough on surface well dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
• Roll dough into 16x8-inch rectangle. Spread chive-and-onion cream cheese lengthwise over half of dough to within 1/4 inch of edges; sprinkle with Gouda cheese. Carefully fold dough over filling. Brush egg white over top; sprinkle with parsley. Cut into four 4-inch squares; cut squares diagonally in half to form 8 triangles. Place on ungreased cookie sheet.
• Bake 10 to 13 minutes or until golden brown. Cut each triangle in half. Serve warm.

SPINACH CHEESE TRIANGLES

Steps:

• Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add spinach; cook and stir 3-4 minutes longer or until liquid is evaporated. Transfer to a bowl; cool slightly. Stir in cheeses, eggs, bread crumbs, salt and pepper., Place one sheet of phyllo dough on a work surface; spritz with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut sheet crosswise into four 9x3-1/2-in. strips., Place 1 tablespoon filling on one end of each strip. Fold dough over filling, forming a triangle. Fold triangle over, forming another triangle. Continue folding, like a flag, until you reach the end of the strip. Spritz end of dough with cooking spray and press onto triangle to seal. Turn triangle and spritz top with cooking spray. Repeat with remaining phyllo and filling., Place triangles on baking sheets coated with cooking spray. Bake 10-12 minutes or until golden brown. Freeze option: Freeze unbaked triangles in freezer containers, separating layers with waxed paper. To use, bake triangles as directed, increasing time as necessary to cook through.

STUFFED PANEER CHEESE ROLLS IN FRAGRANT SYRUP

Steps:

• 1. Prepare the paneer cheese in advance. Prepare the dessert masala. Then, in a small nonstick saucepan, mix together the cream and pistachios and bring to a boil over high heat. Reduce the heat to medium-low and simmer until quite thick, 3 to 5 minutes. Set aside to cool and thicken further. Then prepare the dessert masala.2. Place the paneer cheese in a food processor and process until it's smooth and starts to gather into a soft and pliable dough (just before it forms a ball). Divide the dough into 15 equal portions, and shape each portion into a 2-inch patty. Then, with your thumb, press into the center of each patty to make a slight depression. Place about 1/2 teaspoon of the pistachio-cream mixture into the depression. Fold the patty in half to cover the filling, pressing it lightly between your clean palms, then roll it into a 2-inch log. Repeat with all the dough portions. Cover and set aside.3. Place the water, sugar, cardamom pods, and cardamom seeds in a pressure cooker and bring to a boil. Turn off the heat and add the logs. Secure the, lid of the pressure cooker, place it over high heat, and cook until the regulator indicates high pressure, then cook about 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid of the pressure cooker and simmer over medium heat until the logs are somewhat firm, 3 to 5 minutes. Set aside to cool, about 10 minutes.4. Transfer each raj-bhog, one by one, to a tray, tilting the tray to one side to allow them to drain, 15 to 20 minutes. Then place them on a large serving platter and sprinkle the dessert masala and .coconut on top. Refrigerate at least 6 hours before serving.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHEESE TRIANGLES

Steps:

• Preheat oven to 425°F degrees.
• Lightly grease a baking sheet.
• In a medium bowl, combine cheeses, egg, green onion and pepper; set aside.
• On a lightly floured surface, roll out half the puff pastry to a 10 inch square. With a sharp knife, cut pastry into 9 even squares, repeat with other half of puff pastry.
• Working with one square at a time, place a spoonful of the cheese mixture in the middle of each pastry square; brush edges very lightly with water, then fold one corner over to meet the opposite corner, forming a triangle.
• Press edges together to seal, then crimp firmly shut with the tines of a fork.
• Place triangles on baking sheet; brush the tops with the second beaten egg.
• Bake for 13 to 15 minutes or until the tops are golden and the bottoms are nicely browned.