Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 7
Asparagus and Brie Triangles These little pastries are a variation of spanikopita, but asparagus and brie are used instead of spinach and feta cheese. The almonds lend a nice crunch to the creamy filling. Makes about 24 triangle pastries Ingredients: One bunch asparagus, trimmed and cut into one-inch pieces 2 medium leeks, white part only, washed well and thinly sliced 2 tablespoons butter Half pound of brie cheese, trimmed of the white rind 1/2 cup toasted, sliced almonds 1 tablespoon each of chopped chives, mint, dill and parsley Salt and black pepper to taste Dash cayenne 4 oz melted butter One 8 oz. package filo dough, thawed (filo is usually sold in 16 oz. packages that have been divided into two wrapped 8 oz. portions). Procedure:
ОглавлениеMelt the 2 tablespoons of butter in a large skillet. Sauté the asparagus and the leeks for about 5 to 7 minutes. Stir in the Brie, herbs, almonds, salt and pepper and cayenne. Stir until the cheese melts. Set aside to cool.
Remove the filo from the package and cover with a slightly damp cloth to keep the dough from drying out. Make a stack of 6 sheets of the filo with a little melted butter brushed between the sheets. Cut each stack of sheets lengthwise into 3 vertical strips.
Place about 2 tablespoons of the filling on the end of each strip, about an inch from the edge. Fold a corner of the filo across the filling to the edge of the dough. Pick up the bottom edge of the triangle and fold it up, as in the drawing. Continue folding until you have used up the strip of filo. This is like folding up a flag (for all you Scouts out there) Tuck any excess dough under the bottom of the triangle. Place the triangles on a baking sheet and brush with melted butter.
Continue making triangles with the remaining filo and filling. Bake the pastries at 350 for 15 minutes until golden brown.
