Recipe by ellie_
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)
Top Review by Connie K
How can so few ingredients be so good? These were simple and yummy! I halved the recipe (but used a whole egg), and it worked out perfectly. Next time, I will make the whole amount and freeze, as suggested.
- 1 lb phyllo pastry sheet
- 1 cup butter or 1 cup margarine, melted
- 1 lb monterey jack cheese, grated
- 1 egg, beaten
Directions See How It's Made
- Unroll phyllo dough and place one sheet on work surface (keep remainder covered with wax paper and a damp towel to prevent drying out).
- Brush dough with melted butter.
- Top with second sheet and brush with butter.
- Cut into lengthwise strips 5 inches wide.
- Combine cheese, egg and salt in a bowl.
- Place 1 tablespoon of cheese mixture at one end of phllo strip.
- Fold over to form triangle and continue folding like a flag until you reach the end of the strip.
- Brush end with a little butter and tuck into fold to seal.
- Repeat with remaining phllo and filling.
- Place triangles on baking sheets until all triangles are assembled.
- **Ifpreparing ahead of time and freezing, freeze before baking.
- Flash freeze on baking sheets until frozen and then stack triangles between layers of foil in a large container.
- Bake without thawing in 400-degree oven for 15-20 minutes.
- **Ifbaking immediately, preheat oven to 400- degrees F.
- Place triangles on ungreased baking sheets and brush with butter.
- Bake for 12-15 minutes or until crisp.
- Serve warm.