HOW TO MAKE PHYLLO TRIANGLES

Thaw one roll of fillo dough, following thawing instructions on package.

Preheat oven to 350ºF.

Unroll and cover the fillo pastry sheets with a damp towel or plastic wrap to prevent drying out.

Place one sheet of fillo on a cutting board and lightly coat with cooking spray. Layer and repeat with  2 more sheets. (Recipe or personal preference may substitute brushing with melted butter, olive oil or egg wash.)

 

phyllo triangles

For small phyllo triangles, cut long edge of layered fillo into  6 strips. About 1″ from bottom of each strip, spoon or pipe 1 teaspoon of cooled filling. Fold one corner of fillo diagonally across to opposite edge to form a triangle. Continue to fold triangle onto itself. Coat with cooking spray or brush outside with butter.

 

phyllo triangles

For medium triangles, cut long edge of layered fillo into 4 strips. About 1″ from bottom of each strip, spoon or pipe 1 tablespoon of cooled filling. Fold one corner of fillo diagonally across to opposite edge to form a triangle. Continue to fold triangle onto itself. Coat with cooking spray or brush outside with butter.

 

phyllo triangles

For large phyllo triangles, cut short edge of layered fillo in half lengthwise. About 1″ from bottom of each strip, place 1/4 cup of cooled filling. Fold one corner of fillo diagonally across to opposite edge to form a triangle. Continue to fold triangle onto itself. Coat with cooking spray or brush outside with butter.

Place triangles seam side down, at least 1″ apart, on ungreased cookie sheet or baking pan.

Reroll unused fillo sheets and follow storing instructions on package.

 

Bake small and medium phyllo triangles about 20 minutes or until fillo is golden brown. Bake large triangles about 30 minutes.

 

 

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