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Print this Recipe    Filo Dough Triangles

2 boxes (2 pounds) Filo pastry leaves
1 to 1 1/2 pounds unsalted butter, melted and slightly cooled
3 batches filling (see below)

Melt the butter. Take a filo leaf, lay it out flat, and brush it
with melted butter. Put another leaf on top of this one and butter
it as well. Cut this into four long strips (the dough is usually
18x24, so when you cut it, you should get four 4.5x24 strips).
For each strip, put a spoonful of filling at the top, and then
flag-fold the strip into a triangle with the filling inside. Repeat
until you run out of either the filling or the filo leaves.

Slash the tops of the triangles -- be careful not to cut through
to the filling.

Bake these at 450 degrees F. for about twenty to twenty-five minutes.
(Basically, you just want to make them golden-brown.)


Roquefort-Leek filling

1/2 cup minced leeks (about two leeks)
3 tbsp butter
2 oz. Roquefort cheese
2/3 cup Ricotta cheese
1 egg yolk
salt
pepper

Cut the green tops off the leeks, discard. Quarter the leeks down
their long axis, and rinse well in a pot of water. Now mince
finely. Saut'e in the butter until tender. Crumble the roquefort
and mix in, also stir in the ricotta. Mix well. Fills up about
24-30 triangles.


Three-Cheese filling with Pepperoni

1/2 cup Ricotta cheese
3 tbsp grated mozzarella
3 tbsp freshly grated Parmesan
1/4 cup very finely chopped pepperoni
1 egg yolk
Salt and pepper if you want

Mix everything together. Fills up about 24-30 triangles.


Crab filling

8 oz. fresh crab meat
3 tbsp butter
3 tbsp shallots, finely chopped
1 tbsp sherry
1 tbsp Dijon mustard
Salt and pepper if you want

Melt butter, saut'e shallots until soft but not browned. Add the
crab and sherry, saut'e or 30 seconds. Stir in the rest, let cool.
Fills up about 24-30 triangles.


Curried Lamb filling

8 oz lean boneless lamb
3 tbsp butter
1/2 cup finely chopped onion
1 clove garlic, minced
1-2 tsp curry powder
1/4 tsp ground coriander
a pinch of cayenne pepper
Salt and pepper if you want

Chop lamb into 1/4 inch pieces. Melt 2 tbsp butter in a pan and
brown lamb over medium-high heat. Move lamb to a bowl, and saut'e
the onion, garlic, curry, and coriander until soft. Stir in lamb
and season to taste with salt, pepper, and cayenne. Fills up about
24-30 triangles.

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