Phyllo Triangles With Chicken and Pecans
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Yields:
-
72 appetizers
ingredients
- 2 tablespoons olive oil
- 1⁄2 cup minced onion
- 2 garlic cloves, minced
- 1 cup thinly sliced napa cabbage
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄8 teaspoon freshly grated nutmeg
- cayenne pepper, a dash
- 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 tablespoon chopped fresh Italian parsley
- 2 teaspoons 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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