Phyllo Triangles with Onion Jam

recipe

Yield:

24 triangles (serving size: 2 triangles)

Recipe from

Nutritional Information

Calories 98
Caloriesfromfat 34 %
Fat 3.7 g
Satfat 2 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 2.5 g
Carbohydrate 14.1 g
Fiber 1 g
Cholesterol 8 mg
Iron 0.7 mg
Sodium 144 mg
Calcium 39 mg

Ingredients

Jam:
2 teaspoons butter
4 cups vertically sliced onion
1 cup thinly sliced shallots
1 tablespoon sugar
4 garlic cloves, minced
1/4 cup dry white wine
1/4 cup fat-free, less-sodium chicken broth
1/3 cup (1 1/2 ounces) blue cheese (such as Maytag)
3 tablespoons finely chopped fresh chives
1 1/2 tablespoons chopped fresh thyme leaves
Dash of salt
Remaining ingredients:
6 (18 x 14-inch) sheets frozen phyllo dough, thawed
Cooking spray
4 teaspoons butter, melted

Preparation

To prepare jam, heat 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add onion, shallots, and sugar; sauté 8 minutes or until onion is lightly browned. Add garlic, and sauté 1 minute. Stir in wine and broth; cook for 5 minutes or until liquid evaporates. Remove from heat, and stir in cheese, chives, thyme, and salt.

Preheat oven to 400°.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in quarters lengthwise; lightly coat with cooking spray. Spoon 1 level tablespoon onion mixture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, and onion mixture. Place triangles, seam side down, on a baking sheet coated with cooking spray. Brush tops of triangles evenly with 4 teaspoons melted butter. Lightly coat tops with cooking spray. Bake at 400° for 11 minutes or until golden.

Note:

Julie Grimes Bottcher,

November 2006
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