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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Easy make-ahead and freeze appetizers that are always a hit. Although assembling the triangles takes a bit of time, the triangles are a great rainy day cooking project for school age kids. If making ahead, freeze before baking. Recipe source: Bon Appetit (September 1980) Ingredients:
1 lb phyllo pastry sheet |
1 cup butter or 1 cup margarine, melted |
1 lb monterey jack cheese, grated |
1 egg, beaten |
salt |
Directions:
1. Unroll phyllo dough and place one sheet on work surface (keep remainder covered with wax paper and a damp towel to prevent drying out).
2. Brush dough with melted butter.
3. Top with second sheet and brush with butter.
4. Cut into lengthwise strips 5 inches wide.
5. Combine cheese, egg and salt in a bowl.
6. Place 1 tablespoon of cheese mixture at one end of phllo strip.
7. Fold over to form triangle and continue folding like a flag until you reach the end of the strip.
8. Brush end with a little butter and tuck into fold to seal.
9. Repeat with remaining phllo and filling.
10. Place triangles on baking sheets until all triangles are assembled.
11. **Ifpreparing ahead of time and freezing, freeze before baking.
12. Flash freeze on baking sheets until frozen and then stack triangles between layers of foil in a large container.
13. Bake without thawing in 400-degree oven for 15-20 minutes.
14. **Ifbaking immediately, preheat oven to 400- degrees F.
15. Place triangles on ungreased baking sheets and brush with butter.
16. Bake for 12-15 minutes or until crisp.
17. Serve warm.
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