Brie, Apple and Walnut Phyllo Triangles

By The Canadian Living Test Kitchen

Tested till perfect

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Brie, Apple and Walnut Phyllo TrianglesA perfect fusion of Brie, apple and walnuts hides inside crisp, buttery phyllo pastry. Since they freeze beautifully, you may want to make several batches to have on hand for impromptu get-togethers or to take to potluck suppers.4 out of5based on4 ratings. 4 user reviews.
Brie, Apple and Walnut Phyllo Triangles

Brie, Apple and Walnut Phyllo Triangles
Photography by Matthew Kimura

This recipe makes 40 servings

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Nutritional Info
Per piece: about -
cal 6161 cal
pro 2 g2g pro
total fat 5 g5g total fat
sat. fat 2 g2g sat. fat
carb 3 g3g carb
fibre 00 fibre
chol 11 mg11mg chol
sodium 93 mg93mg sodium
% RDI: -
calcium 11 calcium
iron 22 iron
vit A 33 vit A
folate 33 folate

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A perfect fusion of Brie, apple and walnuts hides inside crisp, buttery phyllo pastry. Since they freeze beautifully, you may want to make several batches to have on hand for impromptu get-togethers or to take to potluck suppers.

Ingredients

  • 8 sheets phyllo pastry 8 sheets phyllo pastry
  • 1/3 cup butter , melted1/3 cup butter, melted
  • Filling:
  • 1 tbsp butter 1 tbsp butter
  • 2 shallots , (or 1 small onion), finely chopped2 shallots, (or 1 small onion), finely chopped
  • 1/2 cup finely diced (unpeeled) green apples 1/2 cup finely diced (unpeeled) green apples
  • 1/4 tsp salt 1/4 tsp salt
  • 1/4 tsp pepper 1/4 tsp pepper
  • 1/2 cup chopped walnuts 1/2 cup chopped walnuts
  • 8 oz Brie cheese , diced8 oz Brie cheese, diced
  • 2 tbsp chopped fresh parsley 2 tbsp 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 together chopped walnuts, Brie and parsley; add apple mixture, stirring to combine.

Place 1 sheet of the phyllo pastry on work surface, keeping remainder covered with damp tea 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 meets side edge to form triangle. Continue folding triangle sideways and upward to end of strip. Fold end flap over to stick. Repeat with remaining phyllo and filling.

Brush both sides of phyllo triangles lightly with butter. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake from frozen.)

Bake in single layer on rimmed baking sheet in 375°F (190°C) oven until golden, about 18 minutes.

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