3 Tablespoons butter melted
Choose the filling you are going to use and make it before you work with the Phyllo sheets. Filling suggestions below.
Defrost the Phyllo sheets in the Refrigerator overnight (do not try to rush defrosting).
Each stack of 3 phyllo sheets makes 6 triangles.
Lightly brush 1 sheet of the phyllo dough with some melted butter. Place another sheet of phyllo dough on top of the first sheet, then brush with butter. Top with the third sheet of phyllo dough, brush with butter. Cut the stack of phyllo sheets longways into four strips. For each triangle, spoon a small amount of the filling about 1 inch from one end of each strip. Fold the end over the filling at a 45 degree angle (like you fold a flag). Fold until no phyllo is left to fold in that strip, it will be in the shape of a triangle when done. Brush the outside of the triangle with butter and place on a baking sheet. Repeat with the remaining strips of phyllo and filling. Keep cold until you are ready to cook. When your guests arrive pop them in the oven. Bake in a 375 oven about 15 minutes or until golden.
Habanero Ham and Cheese Filling
1 Cup Shredded Lunch meat, Ham
1/2 Cup Shredded Swiss cheese
1 Tablespoon Earth & Vine Tangerine Habanero Mustard
In a small mixing bowl combing ham, swiss cheese, and mustard. You can make your ham triangles and freeze them (single layer), defrost 1/2 hour cook them an they are ready to serve. Serve extra habanero mustard for dipping.
1 Medium Baking Apple
2 Tablespoons raisins
1 Tablespoon sugar
1 teaspoon all purpose flour
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
In a small mixing bowl combine apple, raisins, sugar, flour, lemon juice, and cinnamon. Set aside. these can also be served cook but I like them warm.