These Filo Dough Triangles are the ultimate party appetizer, offering a delightful contrast of shatteringly crisp pastry and rich, savory fillings. The recipe includes four elegant variations: tangy Roquefort-leek, spicy pepperoni-cheese, delicate crab with sherry, and aromatic curried lamb. Each bite delivers a complex flavor profile that keeps guests coming back for more. Perfect for holiday gatherings, dinner parties, or as an impressive starter for special occasions, these triangles are easy to assemble in batches and bake to golden perfection. The melted butter brushed between layers ensures every strip is flaky and delicious.
Filo Dough Triangles
Description
These Filo Dough Triangles are the ultimate party appetizer, offering a delightful contrast of shatteringly crisp pastry and rich, savory fillings. The recipe includes four elegant variations: tangy Roquefort-leek, spicy pepperoni-cheese, delicate crab with sherry, and aromatic curried lamb. Each bite delivers a complex flavor profile that keeps guests coming back for more. Perfect for holiday gatherings, dinner parties, or as an impressive starter for special occasions, these triangles are easy to assemble in batches and bake to golden perfection. The melted butter brushed between layers ensures every strip is flaky and delicious.Ingredients
Directions
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Prepare the fillings in advance and let them cool completely before assembling.
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Preheat oven to 450°F (230°C).
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For Roquefort-Leek Filling: Melt 3 tbsp butter. Sauté minced leeks until tender. Crumble Roquefort and mix with ricotta and egg yolk. Season with salt and pepper.
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For Three-Cheese Pepperoni Filling: Mix ricotta, mozzarella, Parmesan, finely chopped pepperoni, and egg yolk. Season with salt and pepper.
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For Crab Filling: Melt 3 tbsp butter. Sauté shallots until soft but not browned. Add crab meat and sherry, sauté for 30 seconds. Stir in Dijon mustard. Let cool. Season with salt and pepper.
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For Curried Lamb Filling: Melt 2 tbsp butter. Brown lamb pieces over medium-high heat. Remove lamb. Sauté onion, garlic, curry powder, and coriander until soft. Return lamb to pan. Season with salt, pepper, and cayenne. Let cool.
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Unroll filo dough and cover with a damp towel to prevent drying out. Keep only one sheet exposed at a time.
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Take one filo leaf and lay it flat. Brush lightly with melted butter. Place another leaf on top and brush with butter again.
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Cut the double-layered leaf into four long strips (approx. 4.5 x 24 inches if using standard 18x24 sheets).
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Place a spoonful of filling at the wide end of a strip. Fold the corner over to form a triangle. Continue folding like a flag until you reach the end of the strip.
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Repeat until all filling and dough are used. Brush tops with remaining melted butter.
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Slash the tops of the triangles with a knife, being careful not to cut through to the filling.
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Bake at 450°F for 20-25 minutes, or until golden brown and crisp.
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Serve warm.
Note
Storage: These triangles are best served fresh. If making ahead, bake and then reheat in a 350°F oven for 5-10 minutes to restore crispness.
Substitutions: You can substitute goat cheese for Roquefort, or use shrimp instead of crab meat.
Tips: Work quickly with filo dough as it dries out fast. Keep unused sheets covered with a damp cloth.
Variations: Feel free to mix and match fillings or create your own savory combinations using similar textures.
