Phyllo Triangles Sun Dried Tomatoes Caramelized Leeks and Goat Cheese
Delight your guests with these crispy and decadent Phyllo Triangles filled with a savory blend of sun-dried tomatoes, caramelized leeks, and creamy goat cheese. Perfect as an appetizer or a party snack, this recipe combines velvety goat cheese with the tangy sweetness of sun-dried tomatoes and the subtle earthiness of caramelized leeks, all wrapped in buttery, flaky phyllo pastry. Enhanced with fresh thyme and a touch of seasoning, these golden-baked delights are a harmonious balance of textures and flavors. Quick to assemble and versatile in serving, these elegant bites are ideal for entertaining or adding a gourmet touch to your table. Try them warm or at room temperature—either way, they’re guaranteed to impress! Keywords: phyllo triangles, sun-dried tomatoes, caramelized leeks, goat cheese appetizer, easy party snacks, savory pastries recipe.
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Recipe Information
Ingredients
- 10 sheets phyllo pastry sheets
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 large leeks (white and light green parts only)
- 1 cup sun-dried tomatoes (packed in oil)
- 5 ounces goat cheese
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 teaspoons water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Slice the leeks lengthwise, rinse thoroughly to remove dirt, and then thinly slice into half-moons.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the leeks and cook, stirring occasionally, for 10-12 minutes, or until softened and golden brown. Remove from heat and let cool.
Drain the sun-dried tomatoes from their oil and chop them finely.
In a medium bowl, combine the caramelized leeks, chopped sun-dried tomatoes, goat cheese, thyme leaves, salt, and pepper. Mix until well combined.
Melt the remaining 2 tablespoons of butter in a small saucepan or microwave. Stir in the remaining 2 tablespoons of olive oil.
Lay one sheet of phyllo pastry on a clean work surface, keeping the rest of the phyllo sheets covered with a damp kitchen towel to prevent drying out.
Brush the phyllo sheet lightly with the butter-oil mixture. Place a second sheet of phyllo on top and brush it with the butter-oil mixture as well.
Cut the stacked phyllo sheets into 3-inch-wide strips using a sharp knife or pizza cutter.
Place 1 tablespoon of the filling at the bottom of one strip. Fold the corner of the strip over the filling to form a triangle. Continue folding the strip, maintaining the triangle shape, until you reach the end of the strip. Repeat with the remaining strips and filling.
Place the triangles seam-side down on the prepared baking sheet. Brush the tops lightly with the butter-oil mixture.
Bake in the preheated oven for 15-20 minutes, or until golden and crisp.
Allow the triangles to cool slightly before serving. Enjoy these warm or at room temperature!
Nutrition Facts
Calories |
108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 207 mg | 9% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.0 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 166 mg | 4% | |
*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.
