Phyllo Cheese Triangles
Reminiscent of the ever-popular cheese straws, these savory, flaky cheese bites are a guaranteed hit for any occasion. Source: EatingWell Magazine, December 1997
Ingredients
Directions
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Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
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Stir together oil, mustard, salt and cayenne in a small bowl.
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Lay 1 sheet of phyllo on a work surface. (Keep remaining phyllo covered with plastic wrap and a damp kitchen towel.) Dampen a pastry brush with water and use it to brush the phyllo lightly with the oil mixture. Sprinkle with about 1 1/2 tablespoons Parmesan. Lay another sheet of phyllo on top. Lightly brush with more oil mixture and sprinkle with Parmesan. Repeat with the remaining phyllo, oil mixture and Parmesan.
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Cut the phyllo stack crosswise into 4 strips. Cut each strip into 7 triangles. Transfer the triangles to the prepared baking sheets.
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Bake the triangles, 1 sheet at a time, for 6 to 10 minutes, or until golden and crisp. Transfer to a wire rack to cool.
Tips
Make Ahead Tip: Prepare through Step 4. Freeze in a single layer, then stack in a container and cover tightly. The unbaked triangles will keep in the freezer for up to 2 months. Do not thaw before baking.
Tip: Thaw frozen phyllo dough, in its original wrapper, overnight in the refrigerator. Let stand at room temperature for 2 hours before using.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
Nutrition Facts
Free Food (2 servings = 1/2 fat)
