BACON & SUN-DRIED TOMATO PHYLLO TARTS
Frozen mini phyllo tart shells are so convenient and easy to use. Just add a savory filling featuring sun-dried tomatoes and bacon, then pop them in the oven.-Patricia Quinn, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 45 tartlets.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and peppers; cook and stir 6-8 minutes or until tender. Add garlic and oregano; cook 1 minute longer. Cool completely., Place tart shells on ungreased baking sheets. In a large bowl, beat cream cheese, lemon juice and salt until smooth. Add egg; beat on low speed just until blended. Stir in tomatoes, bacon, basil and onion mixture., Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese., Bake 10-12 minutes or until set. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers. To use, reheat pastries on a baking sheet in a preheated 350° oven 15-18 minutes or until heated through.
Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 59mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
PHYLLO TRIANGLES WITH A LEEK-GOAT'S CHEESE FILLING
Make and share this Phyllo Triangles With a Leek-Goat's Cheese Filling recipe from Food.com.
Provided by Is This Really Nece
Categories Cheese
Time 55m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Clean leeks, cut in half lengthwise, and slice white parts (greens are not used). Wilt leek in 1 tbsp hot butter in circa 5 minutes Peel tomatoes, remove seeds, and dice. Cut olives in chunks. Mix leek, tomato, olives, cheese; add pepper to taste.
- Pre-heat oven at 200 deg C (400 deg F). Line cookie tray with baking paper. Melt remainder of butter. Spread a thin layer of butter over a sheet of pastry; fold in two, spread another thin layer of butter on top, put 1/4 of leek mixture on top at short end, and fold into a triangle. Spread with butter. Repeat with other sheets of pastry Bake in oven in until golden brown (circa 15 mins).
- Cut cherry tomatoes into halves. Serve triangles with cherry tomatoes and parsley.
PHYLLO TRIANGLES-SUN-DRIED TOMATOES, CARAMELIZED LEEKS, AND GOAT CHEESE
Make and share this Phyllo Triangles-sun-dried tomatoes, caramelized leeks, and goat cheese recipe from Food.com.
Provided by Diana Adcock
Categories Cheese
Time 45m
Yield 50 appetizers
Number Of Ingredients 13
Steps:
- Heat the 3 T oil in a large skillet over medium heat.
- Add the tomatoes and shallots sauteing until shallots are soft, around 6 minutes.
- Add the water, vinegar, and sugar.
- Cover and cook for 5 minutes, stirring twice.
- Remove from heat and stir in mint.
- In another large skillet melt the 4 T butter over medium heat.
- Add the leeks and saute until golden, around 8 minutes.
- Remove from heat, and stir in goat cheese and thyme.
- Lightly season with salt and freshly ground black pepper, white if you prefer.
- Preheat oven to 400 degrees.
- Lightly grease two cookie sheets and set aside.
- Place 1 phyllo sheet on work surface, brush with butter and top with another sheet.
- Cut into five 3x14 inch strips.
- Place 1/2 T of goat cheese mixture at the base of 1 strip, repeat with the other Top each with 1 t of the sun-dried tomato mixture.
- Fold 1 corner over the filling, and continue, folding down the strip like a flag, forming a triangle.
- Place on prepared cookie sheet.
- Repeat until all the fillings are used.
- Brush tops with butter.
- Bake in the preheated oven for 15 minutes.
- Serve hot or at room temp.
PHYLLO PASTRY TRIANGLES
Steps:
- Preheat oven to 400 degrees F. Take 1 sheet of phyllo dough, brush it very carefully with butter. Sprinkle with sugar. Repeat until all the ingredients are used up. Cut the dough in half lengthwise. Then cut into triangle wedges. Approximately 8 pieces from each half. Place on a sheet pan, lay out triangles and bake until golden brown.
SPINACH, FETA, AND SUN-DRIED TOMATO PHYLLO TRIANGLES
These are nice for entertaining because they can be frozen up to a month ahead and then popped into the oven. From Fine Cooking posted for ZWT 6 Greece.
Provided by cookiedog
Categories Spinach
Time 1h20m
Yield 6 dozen
Number Of Ingredients 13
Steps:
- Position racks in the top and bottom thirds of the oven and heat the oven to 375°F In a large bowl, combine the spinach, feta, mint, sun-dried tomatoes, olives, eggs, garlic, lemon juice and zest, pepper, and salt. Mix well.
- Unroll the phyllo and lay it flat on a clean, dry surface. Cover completely with plastic wrap. Working with one sheet of phyllo at a time, and keeping the rest covered with the plastic wrap to keep it from drying out, place a sheet vertically in front of you. Brush the phyllo with butter and cover with another sheet. Butter the top sheet and cut the phyllo lengthwise into equal 3-inch-wide strips. Spoon 2 teaspoons of filling on the lower end of each strip as shown in the left photo below. Fold up the phyllo strips as you would a flag to create a neat triangle, being careful not to roll too tightly or the triangles will crack when baked. Transfer to a baking sheet and cover with plastic. Repeat with the rest of the phyllo and filling until you run out of filling.
- Butter two sheet pans. Arrange the phyllo triangles on the prepared baking sheets in a single layer. Brush the tops of the triangles with melted butter and bake until golden brown, 15 to 20 minutes, switching the positions of the pans halfway through baking.
- Make Ahead Tips. Assembled, unbaked phyllo triangles can be frozen for up to a month. Freeze the triangles on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers if needed, and return to the freezer. Bake as directed above (do not thaw the triangles first); baking time will be 20 to 25 minutes.
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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