Fruited Gorgonzola Phyllo Triangles
Delight your taste buds with these Fruited Gorgonzola Phyllo Triangles—an irresistible appetizer that combines creamy, savory, and sweet flavors in a golden, flaky pastry. This elegant recipe features a rich filling of crumbled Gorgonzola cheese, softened cream cheese, and a medley of dried cranberries, golden raisins, toasted walnuts, and a drizzle of honey for a touch of sweetness. Encased in buttery layers of delicate phyllo dough, these bite-sized triangles bake to crispy perfection in just 20 minutes. Perfect for entertaining or holiday gatherings, these sophisticated pastries are as visually stunning as they are delicious. Serve them warm or at room temperature, and watch them disappear from the plate!
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Recipe Information
Ingredients
- 12 sheets Phyllo pastry sheets
- 0.5 cup Unsalted butter, melted
- 1 cup Gorgonzola cheese, crumbled
- 4 ounces Cream cheese, softened
- 0.5 cup Dried cranberries, chopped
- 0.25 cup Golden raisins, chopped
- 2 tablespoons Honey
- 0.25 cup Chopped walnuts or pecans, toasted
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
In a mixing bowl, combine the gorgonzola cheese, cream cheese, chopped dried cranberries, golden raisins, honey, and toasted walnuts. Stir until the mixture is smooth and evenly combined.
Unroll the phyllo pastry sheets on a clean, dry surface, keeping them covered with a damp kitchen towel to prevent drying out.
Take one sheet of phyllo and brush it lightly with melted butter using a pastry brush. Place another sheet on top and brush it with melted butter as well. Repeat with a third sheet, lightly buttering it.
Using a pizza cutter or a sharp knife, cut the layered phyllo into 3-inch-wide strips.
Place about 1 teaspoon of the cheese-and-fruit filling at the bottom of one phyllo strip. Fold one corner of the strip over the filling to create a triangle. Continue folding the strip in a triangular fashion, like folding a flag, until you reach the end of the strip. Press the edges gently to seal.
Place the triangle seam-side down on the prepared baking sheet. Repeat with the remaining ingredients, creating more triangles.
Brush the tops of all the assembled triangles with a little melted butter for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the phyllo is crisp and golden brown.
Remove from the oven and allow the triangles to cool for a few minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 4.8 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 39 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
