Description
Crispy phyllo wrapped around a delicious savory blend of sauteed mushrooms, chestnuts and leeks paired with a tart cranberry-apple compote.
Ingredients
- 1 roll (8 ounce) Athens® Phyllo Dough (9″x 14″), thawed
- 1/2 cup olive oil, divided
- 8 ounces mushrooms (button or shitake), small diced
- 3/4 cup leeks, white and light green parts only, small diced
- 1 1/3 cups (approx. 6.5 oz) chestnuts, steamed or roasted, peeled & diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme
- 1 teaspoon lemon juice
- 1 egg
For compote:
- 1 1/2 cup fresh cranberries
- 1/2 cup granny smith apples, diced
- 1/2 cup brown sugar
- 1/2 cup orange juice
- 1 teaspoon orange zest
- 1/4 teaspoon pumpkin pie spice
- pinch salt
Directions
Thaw one roll of phyllo, following instructions on package. Preheat oven to 375°F.
Heat 1/4 cup olive oil in large sauté pan. Add mushrooms and leeks. Sauté over high heat 5-7 minutes. Add chestnuts, garlic, salt, pepper, and thyme. Lower heat to medium and continue cooking, stirring occasionally for additional 3-5 minutes. Transfer mixture to a bowl and allow to cool. Once cooled, mix in lemon juice and egg.
Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. Place one phyllo sheet on work surface and lightly brush with olive oil. Layer with a second phyllo sheet. Position phyllo with long side near you. Using a knife or pizza cutter, cut phyllo into 6 strips approximately 2.3″ x 9″. Cover with plastic wrap and repeat process with remaining phyllo. Be sure to keep strips covered with plastic to keep from drying out.
Place 1 teaspoon filling approximately 1 3/4″ from bottom of each strip. Fold one corner of phyllo over filling and diagonally across to opposite edge to form a triangle. Continue to fold back and forth to end of strip forming a small triangle. Brush lightly with oil and place on baking tray 1/4″ apart. Bake 18 minutes or until golden brown. Serve warm with compote – dip.
For Compote: In a small sauce pan combine cranberries, apple, brown sugar, orange juice, orange zest, pumpkin pie spice, and salt. Simmer, stirring occasionally for approximately 10-12 minutes or until berries start to “pop”. Remove from heat, transfer to a bowl and cool. Using a blender or food processor, pulse 1/2 of the cranberry mixture until smooth and stir back into the remaining cranberry mixture.
Tips
Short on time? Store bought Cranberry Chutney makes a nice dip in place of compote.
This filling also works well in Athens Phyllo Shells. Simply spoon chestnut-mushroom filling in each shell. Place on baking tray and bake 15 minutes at 375°F. Top with a little compote and serve.
Either steamed or roasted chestnuts will work well in this recipe. Steamed chestnuts are found in most grocer’s produce department cooler cases year round. Roasted chestnuts are mostly available in autumn and early winter.
Chestnut & Mushroom Phyllo Triangles may be formed in advance (but not baked), wrapped airtight and frozen for up to 3 months. Bake from frozen at 375°F for 20-25 minutes or until golden brown.
