Linda's Sweet Potato Pecan Triangles |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
I went to a cooking class this weekend and this is one of the recipes I created. These tasty triangles are really *wonderful*, and are definitely ones not to be missed! Love the sweetness of the sweet potato with the cinnamon and nuts. *Great* textures and flavors in this *yummy* dessert! These are a TERRIFIC idea for the holidays too, especially Thanksgiving! Ingredients:
1/4 cup butter, melted |
1 medium sweet potato, peeled, boiled, mashed and cooled |
1/2 cup sugar |
1/4 cup evaporated milk or 1/4 cup buttermilk |
1/2 teaspoon vanilla |
1 large egg, lightly beaten |
1 teaspoon cinnamon |
36 sheets phyllo dough |
more sugar, for pastry dough |
1 cup butter, for pastry dough |
1 cup pecans, chopped fine |
Directions:
1. Preheat oven to 375°F.
2. Mix all filling ingredients together in a lg. bowl. Set aside to cool.
3. Place one sheet of phyllo dough on table. With a butter brush, lightly spread melted butter on phyllo sheet. Sprinkle with sugar.
4. Layer second sheet of phyllo on top of first one, and repeat procedure.
5. Layer with third sheet and repeat procedure.
6. Place 2 tablespoonfuls of sweet potato mixture in one corner of the phyllo dough. Now fold phyllo sheets in half the long way, covering the sweet potato mixture.
7. Continue, folding phyllo into a triangle, and folding back and forth from side to side, as if folding a military flag, until you get to the end of the dough. Tuck any leftover ends in, and put onto baking sheet, coated with non-stick cooking spray.
8. Repeat until all triangles are finished.
9. Spread some melted butter on top of each triangle, then sprinkle with some sugar and nuts on top.
10. Bake until golden, 12-17 minutes.
11. Let cool and eat plain, or serve with whipped cream, or with a scoop of vanilla ice cream.
|
|