Phyllo Triangles With Chicken and Pecans |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 8 |
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In 'The Big Book of Appetizers' by Meredith Deeds and Carla Snyder Ingredients:
2 tablespoons olive oil |
1/2 cup minced onion |
2 garlic cloves, minced |
1 cup thinly sliced napa cabbage |
1/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
1/8 teaspoon freshly grated nutmeg |
cayenne pepper, a dash |
1/3 cup heavy cream |
1/4 cup crumbled goat cheese |
1 1/2 cups finely diced cooked chicken |
1/2 cup toasted chopped pecans |
1 tablespoon chopped fresh italian parsley |
2 teaspoons chopped fresh tarragon |
24 sheets phyllo pastry, thawed in the refrigerator for 12 hours if frozen |
1 cup unsalted butter, melted |
Directions:
1. Make the filling-heat a large saute pan over medium heat and add in the olive oil.
2. When the oil is hot, add the onion and cook until it is soft, about 2 minutes.
3. Add in the garlic and cabbage; cook until the cabbage begins to soften, about 2 minutes.
4. Add in salt, pepper, nutmeg, cayenne, and heavy cream; cook the mixture until the cream has reduced and thickened, about 4 minutes.
5. Stir in the goat cheese, chicken, pecans, parsley, and tarragon.
6. Stir and taste the mixture for seasoning, adding more salt and pepper if desired.
7. Remove the pan from the heat and let cool.
8. Preheat oven to 400°.
9. Assemble-remove the phyllo from the package, unroll it on a work surface, and immediately cover it with a large sheet of plastic wrap and a damp towel to keep the pastry from drying out.
10. Working as quickly as possible, carefully remove one sheet of phyllo dough and lay it out on the work surface.
11. Brush with melted butter and lay a second sheet on top of the first; brush again with melted butter.
12. With a pizza cutter or sharp knife, cut the phyllo crosswise into six strips.
13. Place about 1 teaspoon of the cooled filling on the short end of each strip.
14. Fold the phyllo over the filling to form a triangle, as you would to fold a flag, and continue to fold, leaving a seam on the bottom of the triangle.
15. Brush the triangle with melted butter and place it on a parchment-lined baking sheet.
16. Repeat with the remaining phyllo and filling, leaving about 1/2-inch between triangles.
17. Bake the triangles until golden, 12-15 minutes.
18. Serve hot or at room temperature.
19. **The unbaked triangles can be frozen, arranged on a parchment-lined baking sheet and wrapped in plastic for 2 weeks; they can be baked without thawing; just add 5 minutes to baking time.
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