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CARAWAY ONION PHYLLO TRIANGLES Ingredients
2 tablespoons butter
3 cups chopped onions
1 teaspoon caraway seeds
3 ounces cream cheese, softened
3/4 cups shredded Monterey Jack cheese
Salt and pepper to taste
16 sheets Athens or Apollo fillo dough
1/2 cup butter Melt butter in large skillet over medium heat. Add onions and caraway seeds. Cook for 20 minutes over medium heat, stirring occasionally until golden but not brown. Cool slightly.
In processor bowl, process cream cheese until smooth. Add cheese and process until blended. Pulse in cooled onions and season with salt and pepper. Scrape mixture into a bowl.
Prepare 32 small fillo triangles by following directions for Triangles on our Shapes & Uses page. Spoon 1-1/2 tablespoons onion mixture on each triangle.
Brush outside of triangles with butter and place seam side down on cookie sheet. Bake in preheated 350° F oven for 15 minutes or until golden brown. Serve hot.
Makes 32
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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