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Phyllo Triangles With Chicken and Pecans Recipe

Phyllo Triangles With Chicken and Pecans Recipe

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Phyllo Triangles With Chicken and Pecans

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Ingredients:

Serving

2 tbsp olive oil
1/2 cup minced onion
2 garlic cloves, minced
1 cup thinly sliced napa cabbage
1/4 tsp salt
1/8 tsp fresh ground black pepper
1/8 tsp freshly grated nutmeg
cayenne pepper , a d a sh
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 tbsp chopped fresh italian parsley
2 tsp chopped fresh tarragon
24 sheets phyllo pastry, thawed in the refrigerator for 12 hours if frozen
1 cup unsalted butter, melted

Directions:

Make the filling-heat a large saute pan over medium heat and add in the olive oil.
When the oil is hot, add the onion and cook until it is soft, about 2 minutes.
Add in the garlic and cabbage; cook until the cabbage begins to soften, about 2 minutes.
Add in salt, pepper, nutmeg, cayenne, and heavy cream; cook the mixture until the cream has reduced and thickened, about 4 minutes.
Stir in the goat cheese, chicken, pecans, parsley, and tarragon.
Stir and taste the mixture for seasoning, adding more salt and pepper if desired.
Remove the pan from the heat and let cool.
Preheat oven to 400°.
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.
Working as quickly as possible, carefully remove one sheet of phyllo dough and lay it out on the work surface.
Brush with melted butter and lay a second sheet on top of the first; brush again with melted butter.
With a pizza cutter or sharp knife, cut the phyllo crosswise into six strips.
Place about 1 teaspoon of the cooled filling on the short end of each strip.
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.
Brush the triangle with melted butter and place it on a parchment-lined baking sheet.
Repeat with the remaining phyllo and filling, leaving about 1/2-inch between triangles.
Bake the triangles until golden, 12-15 minutes.
Serve hot or at room temperature.
**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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	524.85 Kcal (2197 kJ)
Calories from fat	457.46 Kcal
		% Daily Value*
Total Fat	50.83g	78%
Cholesterol	94.63mg	32%
Sodium	341.81mg	14%
Potassium	229.82mg	5%
Total Carbs	9.7g	3%
Sugars	1.16g	5%
Dietary Fiber	1.59g	6%
Protein	11.14g	22%
Vitamin C	2.2mg	4%
Vitamin A	0.3mg	9%
Iron	1.3mg	7%
Calcium	105.5mg	11%

Amount Per 100 g
Calories	408.03 Kcal (1708 kJ)
Calories from fat	355.64 Kcal
		% Daily Value*
Total Fat	39.52g	78%
Cholesterol	73.57mg	32%
Sodium	265.73mg	14%
Potassium	178.67mg	5%
Total Carbs	7.54g	3%
Sugars	0.9g	5%
Dietary Fiber	1.23g	6%
Protein	8.66g	22%
Vitamin C	1.7mg	4%
Vitamin A	0.2mg	9%
Iron	1mg	7%
Calcium	82mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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