Turkey Phyllo Triangles
Cream cheese, Monterey Jack, olives, and diced turkey breast baked in phyllo dough. Recipe submitted by Mary Bayramian of Laguna Beach, California.
1 pound dough, frozen phyllo (defrosted)
1/2 pound butter, melted (use only clarified portion)
3 cups Honeysuckle White Turkey Breast, cooked and diced
8 ounces cream cheese (at room temperature)
1/2 cup Monterey Jack cheese, shredded
1/2 cup olives, pimiento filled, green
1/2 teaspoon salt
Black pepper, freshly ground to taste
- Preheat oven to 400°F (205°C).
- In a bowl, combine cream cheese and egg, then beat until smooth. Add turkey, cheese, olives, salt, and pepper. Mix thoroughly.
- Place phyllo sheets on a flat surface and cover with a damp cloth to keep from drying out. Stack two sheets of dough and brush top with 2 tablespoons of melted butter. Fold in half length-wise and place two heaping tablespoon of filling in corner of strip. Pick up adjacent corner and fold over filling, forming a triangle, and continue folding in triangle form to end of strip. Trim any ragged edges. Repeat with remaining dough, butter and filling to make 10 triangles from each two sheets of dough. Place folded side down on ungreased baking sheets and drizzle top of triangles with a little butter.
- Bake in a preheated oven at 400°F (205°C) for 20 minutes.
Makes 10 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.