Phyllo Triangles With Sausage And Mustard Recipes

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain. Cool slightly. Stir in roasted peppers, olives, mozzarella cheese and eggs.
• In medium bowl, mix Cheddar cheese, ricotta cheese and spinach.
• Unroll phyllo pastry; cover with plastic wrap or towel. Place 1 sheet of phyllo in ungreased 13x9-inch (3-quart) glass baking dish, folding to fit. Brush lightly with melted butter. Continue layering and brushing with butter 3 more sheets of phyllo.
• Spoon half of the sausage mixture over phyllo in baking dish. Layer and brush with butter 4 more phyllo sheets. Top with spinach mixture. Layer and brush with butter 4 more phyllo sheets. Top with remaining sausage mixture. Layer and brush with butter remaining 4 phyllo sheets. Score top of phyllo in diamond shapes.
• Bake 50 to 60 minutes or until puffed and golden brown. Let stand 5 minutes before serving.

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.

Steps:

• In a large heavy skillet cook the sausage over moderate heat, stirring and breaking up the lumps, until it is cooked through and transfer it with a slotted spoon to paper towels to drain. Add the oil to the skillet, in the fat cook the onion and the mushrooms, stirring occasionally, until the onion is softened, and in a bowl stir together the sausage, the onion mixture, the Feta, the red peppers, the cinnamon, the nutmeg, the bread crumbs, the parsley, the eggs, and salt and pepper to taste.
• On a work surface arrange 1 strip of the phyllo with a short side facing you, brush it lightly with some of the butter, and put 1 heaping teaspoon of the filling about 1 inch from the bottom end of the strip. Fold the lower right corner of the strip up over the filling, forming a triangle of the folded phyllo, continue to fold the filled triangle up the entire length of the strip, and brush the triangle lightly with some of the butter. Form more triangles in the same manner with the remaining phyllo, filling, and butter, transferring them to baking sheets as they are formed. The triangles may be made 1 week in advance and kept frozen in airtight containers. Do not thaw the triangles before baking. Bake the triangles in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until they are golden.

Steps:

• Drain the spinach -- squeeze out all excess liquid.
• Mix with the cheeses and add the egg, lemon peel, a little nutmeg, salt and pepper.
• Place a sheet of phyllo dough on a cutting board and brush with melted butter. With a sharp knife, cut the sheet into 5 pieces, each about 3 inches wide.
• Place a scant 1 T. filling at the bottom of each piece (don't fill it too full or the phyllo won't be able to crisp up over the filling), and roll up so as to form a triangle (think flag folding). Move one side to the other until the whole is rolled up. Contine with remaining phyllo and spinach mixture until all spinach is gone.
• Bake on a buttered cookie sheet at 400 degrees F. for about 15-20 minutes, or until lightly golden brown.

Steps:

• In a large skillet cook the sausage meat over moderately high heat, stirring and breaking up any large pieces, until it is cooked through and browned, transfer it to a fine sieve, and let it drain. In the skillet cook the onion and the garlic in the unsalted butter over moderately low heat until the onion is softened, add the mushrooms, and cook the mixture over moderate heat, stirring occasionally, until all the liquid the mushrooms give off is evaporated. Add the cumin, the allspice and the mint and cook the mixture, stirring, for 2 minutes. Transfer the mixture to a bowl and stir in the parsley, the cream cheese, and salt and pepper to taste.
• Working quickly to keep the phyllo from drying out, put 1 sheet of phyllo on a wok surface, brush it lightly with some of the clarified butter, and sprinkle it with 1 tablespoon of the bread crumbs. Lay another sheet of phyllo on top of the first sheet and brush it lightly with some of the remaining clarified butter. Cut the sheets into thirds lengthwise and into quarters crosswise to for 12 squares. Put a rounded teaspoon of the filling in each square, gather the corners of the phyllo over the filling, and twist the phyllo gently to seal it. Continue to make hors d'oeuvres in the same manner with the remaining phyllo, butter, crumbs and filling. Bake the hors d'oeuvres in jelly-roll pans in a preheated 400°F. oven for 10 to 12 minutes, or until the phyllo is golden brown.

Steps:

• Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.
• If using a 17-ounce puff pastry package, roll each sheet to a 9x12-inch rectangle. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.
• Spread the center of each piece of pastry with 1/2 teaspoon mustard and top with 1/2 teaspoon sauerkraut. Brush one narrow end of the pastry with egg wash, add one piece of sausage, and roll to enclose. Return to parchment-lined baking sheets. Brush the top of each pastry with egg wash and sprinkle with caraway seeds, seam-side down. Chill in refrigerator for 15 minutes. Bake until golden brown and puffed, 23 to 27 minutes.