Phyllo Triangles With Halva Recipes

Steps:

• Bake the phyllo:
• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Stack the 8 sheets of phyllo and cut in half crosswise. Brush 1 half sheet of phyllo with oil and sprinkle with sugar. Layer another half sheet on top of the first and repeat with oil and sugar to form a stack of 4 half sheets, finishing the top layer with oil and sugar. Repeat with remaining half sheets to form 3 more stacks. Cut each of the stacks into 4 equal pieces to make 16 stacks. Transfer stacks to baking sheets and bake until golden brown, 8 to 12 minutes. Let cool to room temperature, about 15 minutes.
• Make the halvah cream:
• Meanwhile, in a small bowl, stir together the honey or date syrup with the tahini. If using nondairy whipped topping, place in a large bowl and gently fold in the honey-tahini mixture. If using cream, beat until soft peaks form. Gently incorporate the honey-tahini mixture and whip to stiff peaks. Refrigerate until ready to use.
• Assemble the dessert:
• Place one phyllo stack on a dessert plate. Spread with a scant 1/4 cup halvah cream. Repeat with 3 more phyllo stacks and 2 more layers halvah cream. Repeat this process to form 3 more servings. Drizzle each stack with honey or date syrup, sprinkle with halvah crumbles, and garnish with raspberries.

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment. Toss squash with 2 tablespoons olive oil and salt and pepper to taste. Roast for 25 to 30 minutes, stirring every 10 minutes, or until the squash is tender and easily pierced with a knife. Allow squash to cool slightly, then mash with a fork or in a food processor.
• Lower oven to 350 degrees. Heat 1 tablespoon olive oil in a small skillet and add scallions. Cook, stirring often, until tender, 2 to 3 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add to squash and stir together.
• Beat egg in a medium bowl. Add the squash, cheese, mint and salt and pepper. Set aside.
• Line 2 baking sheets with parchment. Melt butter with 2 tablespoons olive oil in a microwave at 50 percent power, or in a small saucepan.
• Take 1 sheet of phyllo dough at a time and lay it horizontally on your work surface. Cut 2 1/2-inch-wide strips. (You should be able to cut about 6 strips per sheet.) Cover the strips you aren't working with, and the rest of the phyllo, with a damp towel. Brush a strip with the butter-olive oil mixture.
• Place a teaspoonful of filling on the strip, about an inch down from the end. Lift a corner of the pastry and fold over filling diagonally until shorter edge of the strip meets the longer edge. Fold triangle of covered filling down toward you, and continue folding over and down at right angles, until you reach the end of the strip. If the phyllo cracks, or if you simply want a thicker wrapper, double wrap the triangle in a second strip.
• Brush with more melted butter and olive oil to seal the end, and place on baking sheet. Continue making filled triangles in this way.
• Before baking, brush triangles with oil and butter. Bake 20 to 25 minutes, until golden brown. Serve hot.

Steps:

• In a nonstick skillet coated with cooking spray, cook onion until, tender. Add garlic; cook 1 minute longer. Stir in spinach and oregano; cook over medium-low heat just until spinach is warmed. Drain. Remove from the heat; stir in feta cheese and set aside. , Spray one sheet of phyllo dough with butter-flavored cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Fold dough in half lengthwise; spray with butter-flavored cooking spray. Cut dough in half lengthwise, forming two strips. , Place 1 tablespoon of spinach mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Continue folding, like a flag, until you come to the end of each strip. Spray with butter-flavored cooking spray, making sure all edges are sprayed and sealed. Repeat with remaining phyllo and filling., Place triangles on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm.,

Steps:

• 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 filo 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 filo 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 filo 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 filo 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 degrees. Place the triangles on the baking sheet. Bake until golden brown, about 10 minutes. Serve warm.

Steps:

• Using a coffee filter set over a bowl, drain the ricotta. Discard liquid and set ricotta aside.
• In a 2-quart saute pan over medium heat, melt butter. Add parsley, creamed spinach, pepper, and nutmeg and cook for 5 minutes. Add ouzo and simmer for another 5 minutes. Remove from heat and stir in ricotta and feta cheeses and the pepperoncini. Let cool and then refrigerate for 20 minutes or more.
• Preheat oven to 375 degrees F.
• In the meantime, roll out the phyllo dough and, starting from the long side, cut sheets into 2-inch wide strips. Cover with a paper towel and a slightly dampened kitchen towel. Take 3 strips and brush the top sheet lightly with olive oil. Top with 1 teaspoon of filling, placed 1/2-inch above the bottom corner. Fold into a triangle shape and repeat as though folding into a flag. Repeat. Arrange triangles seam side down on a cookie sheet lined with parchment paper. Lightly brush triangles with olive oil and bake for 20 minutes or until golden brown. Cool slightly and transfer to a serving platter. Freeze leftover phyllo dough for other uses.

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.