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.
APPLE CRANBERRY PHYLLO TURNOVERS
Provided by Ellie Krieger
Categories dessert
Time 55m
Yield 8 servings (serving size 1 turnover)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes. Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken. Set aside to cool.
- Lay a sheet of phyllo onto a large cutting board and brush the dough with oil. Top with a second sheet and brush with oil. Sprinkle half the crushed cookies on top. Add another sheet of phyllo and brush with oil. Cut the phyllo into 4 long pieces. Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket. Continue to fold to maintain the triangle shape so a turnover is formed. Repeat with the other 3 sections. Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers. Be sure to reserve a little oil to brush the top of each turnover.
- Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining oil and bake for 20 to 25 minutes or until nicely browned. Serve warm.
Nutrition Facts : Calories 200 calorie, Fat 6.5 grams, SaturatedFat 1 grams, Cholesterol 20 milligrams, Sodium 82 milligrams, Carbohydrate 35 grams, Protein 2 grams
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.
PEAR-CRANBERRY TURNOVERS
Provided by Mark Bittman
Categories Dessert Bake High Fiber Cranberry Pear Fall Phyllo/Puff Pastry Dough Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Line 2 large rimmed baking sheets with parchment. Combine pears, cranberries, 1/4 cup sugar, cornstarch, and lemon peel in large bowl; toss to coat.
- Stack phyllo sheets on work surface; cover with plastic wrap, then damp kitchen towel. Place 1 phyllo sheet on work surface. Brush with some of melted butter. Top with second sheet; brush with butter. Fold phyllo in half lengthwise, forming 17-inch- long strip. Place scant 1/2 cup pear mixture on phyllo strip, about 2 inches in from 1 short side and in center. Fold 1 corner of strip over pear mixture, then fold phyllo back and forth (like a flag), enclosing filling. Brush top with butter after each fold until entire strip is folded, forming triangle.
- Transfer turnover, seam side down, to 1 baking sheet. Brush top with butter. Repeat with remaining phyllo, butter, and pear mixture. Place 4 turnovers on each sheet.
- Bake turnovers until golden brown, about 35 minutes. Transfer to plates. Sift powdered sugar lightly over turnovers; serve warm or at room temperature.
BRIE, BACON AND CRANBERRY PASTRIES
Make and share this Brie, Bacon and Cranberry Pastries recipe from Food.com.
Provided by evelynathens
Categories Pork
Time 30m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350F.
- Cut phyllo dough in half lengthwise.
- Keep half covered with plastic wrap and damp kitchen towel while working.
- Place two sheets of phyllo dough on work surface and brush with butter.
- Fold in half lengthwise and brush with more butter.
- Place 1 1/2 tsps cranberry sauce, 8 cubes Brie and nearly a tsp of crumbled bacon at the bottom of strip.
- Diagonally fold corner over filling, forming a triangle.
- Continue folding triangle shape up to the end.
- Brush with butter and place on a buttered jelly-roll pan.
- Repeat with remaining phyllo dough and filling.
- Bake 10-15 minutes or until golden brown.
- Cool 5 minutes brfore serving.
MOCHA MOUSSE WITH KUMQUAT CRANBERRY SAUCE AND PHYLLO PECAN CRISPS
In this recipe there will be extra mousse and pecan crisps (the recipes will not work if reduced). Both elements are delicious on their own.
Yield Serves 2
Number Of Ingredients 17
Steps:
- In a small saucepan simmer sugar, water, and kumquats until reduced to about 2/3 cup and stir in Grand Marnier. Cool sauce to room temperature and stir in cranberries. Sauce may be made 1 week ahead and chilled, covered.
- Have ready an instant-read thermometer in a cup of very hot water. In a small bowl stir together 1/4 cup water, cocoa powder, espresso powder, and yolks until smooth. In a metal bowl set over a saucepan of simmering water melt bittersweet chocolate and butter, stirring occasionally, until smooth. Stir cocoa mixture into chocolate mixture and cook 1 minute, stirring constantly. Remove bowl from pan and check temperature, tilting bowl to cover thermometer tip by a least 2 inches. If temperature is less than 160°F., rinse thermometer and return to cup. Check temperature every 30 seconds until thermometer registers 160°F. Remove bowl from pan, reserving simmering water over heat, and cool chocolate mixture to room temperature.
- Clean thermometer and put in a clean cup of very hot water. In another metal bowl stir together whites, cream of tartar, and sugar with a rubber spatula and put bowl over pan of reserved simmering water. Cook mixture, stirring constantly with rubber spatula (to keep mixture as froth-free as possible), checking temperature in same manner, 30 seconds to 1 minute, or until thermometer registers 160°F. and remove from heat. Beat mixture with am electric mixer until cool and meringue holds stiff peaks.
- Gently fold chocolate mixture into meringue until combined well and chill 15 minutes, or until just firm enough to hold its shape when piped. Spoon mousse into a pastry bag fitted with 1/2-inch star tip and pipe about 1/2 cup mousse onto each of 2 dessert plates in a mound 2 1/2 inches in diameter and 2 inches high. Mousse may be piped onto plates 1 day ahead and chilled, covered loosely with plastic wrap.
- In a bowl with a whisk or cleaned beaters beat together espresso cream ingredients until cream just holds stiff peaks. Espresso cream may be made 2 hours ahead and chilled, covered.
- Dollop half of espresso cream on top of each serving of mousse and lean 2 or 3 crisps against mousse. Spoon sauce around desserts.
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