These make-ahead appetizers are not only tasty but very convenient to have on hand as they can be made ahead and frozen . . . ready to bake as needed.
Artichoke-Filled Fillo Triangles Yield: about 60 triangles
1 package frozen fillo (phyllo) dough, thawed according to pkg. directions
About 2 cups butter, melted
About 3 cups artichoke filling (recipe follows.
- Preheat oven to 375 to 400°. Lightly spray a parchment lined cookie sheet with pan coating.
- Unroll fillo dough and remove 2 sheets. Cover unused dough with plastic wrap and enclose in a damp towel (from which all excess moisture has been squeezed) to keep sheets from drying out; make sure the damp towel does not come in direct contact with the fillo.
- Brush each sheet lightly with melted butter and stack one on top of the other.
2 buttered follo sheets, one on top of another. - Cut the sheet into about 3” strips using a sharp knife (you’ll get three 3” strips).
- Place a rounded teaspoon of filling hear the end of each strip.
- Fold fillo corner diagonally over teaspoon of filling to form a triangle. Continue folding flag-fashion to opposite end.
- Brush bottoms and tops with butter and place on prepared pan. Repeat process until all dough is used.
I placed the triangles on a silicon lined tray (relatively close together), brushed them lightly with another layer of butter, and then froze them. See Make-Ahead Option below.) - Bake until light golden brown, 10 to 15 minutes. Let cool at least slightly before serving.
Make Ahead Option: Spread filled but unbaked triangles on a parchment or foil-lined tray. Set in freezer until solid and then add triangles to a freezer container (best to store triangles in layers with wax paper or plastic wrap separating each layer). When ready to use, remove from freezer and bake (from frozen state) as directed above; a few extra minutes of baking time may be required.
Triangles can also be made one day, covered with plastic wrap, refrigerated, and then baked the next day.
Notes:
3 sheets can also be used for an even flakier appetizer.
For one-bite appetizers, cut strips about 1 1/2” wide.
Artichoke Filling Yield: about 2 cups filling
1 can (14 oz.) artichoke hearts, drained and diced
1/2 cup sour cream
1 cup (4 oz.) grated Cheddar cheese
2 cloves garlic, minced
1 teaspoon dried oregano
In a medium bowl, mix all ingredients until well blended.
Fillo Dough TIPS from Athens Award Winning Fillo Dough Recipes booklet:
Use approximately 1/2 cup butter for 16 full-sized sheets of fillo dough, or 1/2 Tbsp. of butter per full fillo sheet. (8 Tbsp. = 1/2 cup = 1 stick butter). Unsalted butter is preferred but salted also works. Yes, margarine, oil or even pan spray can be used but the taste will be not be the same and the pastry will not be as light and flakey. Never wet or brush the fillo sheets (or "leaves," as the Greeks refer to them) with water. Doing so can cause the fillo to fall apart.
Don't fret if the dough gets small tears or cracks in it. The dough is so thin that such cracks are inevitable. Simply brush the area with melted butter, patch up the problem area with a small piece of dough, and brush over it again with some more butter.
Because pastries using fillo are made with melted butter, always bake them on a pan with a lip to catch any runoff.
Baking times for fillo range from 350 to 400°..
Unused, leftover fillo sheets can be refrozen for up to 3 months.
For more information: http://www.athensfoods.com/consumers/recipes.aspx#shapes
Recipe without photos . . .
Artichoke-Filled Fillo Triangles Yield: about 60 triangles
1 package frozen fillo (phyllo) dough, thawed according to pkg. directions
About 2 cups butter, melted
About 3 cups artichoke filling (recipe follows.
- Preheat oven to 375 to 400°. Lightly spray a parchment lined cookie sheet with pan coating.
- Unroll fillo dough and remove 2 sheets. Cover unused dough with plastic wrap and enclose in a damp towel (from which all excess moisture has been squeezed) to keep sheets from drying out; make sure the damp towel does not come in direct contact with the fillo.
- Brush each sheet lightly with melted butter and stack one on top of the other.
- Cut the sheet into about 3” strips using a sharp knife (you’ll get three 3” strips).
- Place a rounded teaspoon of filling hear the end of each strip.
- Fold fillo corner diagonally over teaspoon of filling to form a triangle. Continue folding flag-fashion to opposite end.
- Brush bottoms and tops with butter and place on prepared pan. Repeat process until all dough is used.
- Bake until light golden brown, 10 to 15 minutes. Let cool at least slightly before serving.:
Make Ahead Option: Spread filled but unbaked triangles on a parchment or foil-lined tray. Set in freezer until solid and then add triangles to a freezer container (best to store triangles in layers with wax paper or plastic wrap separating each layer). When ready to use, remove from freezer and bake (from frozen state) as directed above; a few extra minutes of baking time may be required.
Triangles can also be made one day, covered with plastic wrap, refrigerated, and then baked the next day.
Notes:
3 sheets can also be used for an even flakier appetizer.
For one-bite appetizers, cut strips about 1 1/2” wide.
Artichoke Filling Yield: about 2 cups filling
1 can (14 oz.) artichoke hearts, drained and diced
1/2 cup sour cream
1 cup (4 oz.) grated Cheddar cheese
2 cloves garlic, minced
1 teaspoon dried oregano
In a medium bowl, mix all ingredients until well blended.
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