Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Julie Grimes Bottcher
Recipe by Cooking Light November 2006

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Yield:
24 triangles (serving size: 2 triangles)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

98 calories; calories from fat 34%; fat 3.7g; saturated fat 2g; mono fat 0.9g; poly fat 0.2g; protein 2.5g; carbohydrates 14.1g; fiber 1g; cholesterol 8mg; iron 0.7mg; sodium 144mg; calcium 39mg.
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