Apple Walnut Phyllo Triangles
This perfect fusion of cheese, apple and walnuts hides inside crisp, buttery pastry in this recipe from our Holiday Baking: Sweet & Savoury special issue.
Servings: 35
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 58 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 3 g |
| fibre | trace |
| chol | 9 mg |
| sodium | 107 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 2% |
| vit A | 3% |
| folate | 3% |
-
7 sheets phyllo pastry
1/3 cup (75 mL) butter, melted
Filling:
1 tbsp (15 mL) butter
2 shallots (or 1 small onion), finely chopped
1/2 cup (125 mL) finely diced (unpeeled) green apple
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) chopped walnuts
4 oz (125 g) blue cheese, diced
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Filling: In skillet, melt butter over medium heat; cook shallots, apple, salt and pepper until shallots are softened, about 4 minutes. Let cool.
In bowl, stir walnuts, blue cheese and parsley; stir in apple mixture.
Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Cut lengthwise into five 2-1/2-inch (6 cm) wide strips.
Brush each strip lightly with some of the butter. Spoon 1 tsp (5 mL) of the filling about 1/2 inch (1 cm) from end of each strip. Fold 1 corner of phyllo over filling so bottom edge of phyllo meets side edge to form triangle; fold up triangle. Continue folding triangle sideways and upward until end of strip. Fold end flap over to stick. Repeat with remaining phyllo and filling.
Brush both sides of phyllo triangles with butter. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks; bake from frozen.)
Bake on rimmed baking sheet in 375°F (190°C) oven until golden, 18 minutes.
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