Golden Phyllo Triangles

[Guest guest]

* Exported from MasterCook *

 

Golden Phyllo Triangles

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 34

Serving Size : 24 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces softened reduced-fat cream cheese -- (Neufchatel)

1 egg white

1/3 cup coarsely shredded carrot

1/4 cup finely chopped green sweet pepper

1/8 teaspoon ground red pepper

8 sheets frozen phyllo dough -- thawed

(18 x 14-inch sheets)

Nonstick spray coating

***APRICOT DIPPING SAUCE***

1/2 cup apricot preserves

1 tablespoon thinly sliced green onion

1 tablespoon bottled hoisin sauce

1/8 teaspoon ground ginger

 

Your guests will thank you for these flaky, cream-cheese-stuffed pastry

appetizers that are actually low in fat. As a bonus, you can fix them

ahead and freeze them.

 

For filling, in a medium mixing bowl stir together cream cheese, egg white,

carrot, green pepper, and ground red pepper.

 

Lightly spray 1 sheet of phyllo dough with nonstick coating. Place another

sheet of phyllo dough on top of the first sheet. Spray with nonstick

coating. Cover remaining phyllo with plastic wrap; set aside.

 

Cut the 2-layered phyllo sheets lengthwise into 6 equal strips. For each

triangle, spoon about 2 teaspoons of filling about 1 inch from one end of

the strip. Starting at the same end, fold 1 of the points over the filling

so it lines up with other side of the strip, forming a triangle. Continue

folding each strip like a flag into a triangular shape. Repeat with

remaining strips.

 

Repeat 3 more times with the remaining sheets of phyllo dough, spray

coating, and filling. (If desired, place unbaked triangles in a covered

freezer container and freeze for up to 2 months.)

 

To bake, place triangles (if frozen, do not thaw) on a baking sheet;

lightly spray the tops of the triangles with nonstick coating. Bake

triangles in a 375F oven about 15 minutes or until golden. Serve warm with

Apricot Dipping Sauce. Makes 24 triangles.

 

Apricot Dipping Sauce: In a small saucepan combine 1/4 cup apricot

preserves, 1 tablespoon thinly sliced green onion, 1 tablespoon bottled

hoisin sauce, and 1/8 teaspoon ground ginger. Heat and stir until

preserves are melted.

 

Preparation time: 25 minutes. Baking time: 15 minutes

 

Per triangle: 66 Calories; 3 G Total fat; 1 G Saturated fat; 7 MG

Cholesterol; 85 MG Sodium; 9 G Carbohydrate; 0 G Fiber; 2 G

Protein. Exchanges: 1/2 starch, 1/2 fat.

 

 

 

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