Cranberry Phyllo Triangles Recipes
CRANBERRY PHYLLO TRIANGLES
It's hard to eat just one of these crispy cranberry-filled triangles. It you prefer, make the chocolate version instead.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 30 triangles.
Number Of Ingredients 9
Steps:
- In a saucepan, combine the cranberries, sugar, raisins, pecans, honey and orange peel; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Drain and discard any juice. Cool to room temperature., Lightly brush one sheet of phyllo with butter; place another sheet of phyllo on top and brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying. Cut the two layered sheets into three 14x3-in. strips. Place a teaspoon of cranberry filling in lower corner on each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strips of dough and remaining sheets of phyllo., Place triangles on a greased baking sheet. Bake at 375° for 15-17 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 91mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY-BRIE PHYLLO TRIANGLES
A creamy fruit filling is tucked inside flaky phyllo dough in this special appetizer. One big batch never lasts long at my house!
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 4-1/2 dozen.
Number Of Ingredients 4
Steps:
- Cut phyllo sheets lengthwise into 2-in. strips; cut each strip in half widthwise. Using five strips at a time, brush each strip with butter and stack on top of one another. (Keep remaining phyllo covered with waxed paper to avoid drying out.) Place 1 teaspoon cranberry sauce and one to two cheese cubes at the end of each stack. Fold into a triangle as you would fold a flag., Place in an ungreased 15x10x1-in. baking pan; brush with butter. Bake at 400° for 10 minutes or until golden brown. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 232 calories, Fat 14g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 298mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.
OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Breakfast Dessert Main Course Side Dish
Time 33m
Number Of Ingredients 5
Steps:
- Mix the vanilla, sugar, and cream cheese until smooth.
- Use a piping bag to fill the individual phyllo shells.
- Freeze for 10 minutes.
- Top with fresh berries or fruit.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
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MINI CRANBERRY PHYLLO TARTS | BETTER HOMES & GARDENS
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4/5 (2)Total Time 8 minsServings 15Calories 29 per serving
- Preheat oven to 350 degree F. Coat fifteen 1-3/4-inch muffin cups with nonstick cooking spray; set aside. Unfold phyllo dough. Remove one sheet of the phyllo dough; lightly coat phyllo sheet with nonstick cooking spray. Working quickly, top with the remaining phyllo sheets, coating each sheet with nonstick cooking spray.
- Cut phyllo stack lengthwise into three 3-inch-wide strips. Cut each strip crosswise into five rectangles. Press each rectangle into a prepared cup, pleating as needed to fit. Bake about 8 minutes or until golden brown. Cool in muffin cups for 5 minutes. Carefully remove phyllo cups from muffin cups; cool on a wire rack.
- Meanwhile, in a small saucepan, combine cranberries, the water, and sugar. Cook and stir over medium heat until boiling. Reduce heat; simmer, uncovered, for 1 minute. Remove from heat. Cool for 15 minutes; drain off liquid. Place in a small bowl; cover and chill for 4 hours.
- In a small bowl, stir cranberry sauce to break up the sauce. In another small bowl, fold together yogurt and whipped dessert topping. Just before serving, place 1 teaspoon of the cranberry sauce in each phyllo cup. Spoon in yogurt mixture and top each with about three of the cooked cranberries. If desired, garnish with fresh mint leaves. Makes 15 tarts.
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- 2. Unroll the defrosted fillo dough and place it under a damp kitchen towel to stop the dough from drying out. Cover whenever the dough is not in use.
- 3. Lay 1 sheet of the fillo on a large cutting board. Lightly coat with cooking spray. Top with another sheet of fillo dough, coat with cooking spray and repeat one more layer of fillo dough and cooking spray.
- 4. Cut the dough lengthwise in thirds. Place 1 piece of Brie cheese and ½ teaspoon of cranberry sauce about 1-inch from the bottom of one section of dough. Fold the dough over top of the Brie and cranberry sauce to form a triangle. Continue to fold, maintaining the triangle shape until the end of the dough is reached. Repeat with the other two strips of dough. Place on an ungreased baking sheet.
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