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Turkey Phyllo Triangles recipe

visitor recipeCream cheese, Monterey Jack, olives, anddiced turkey breast baked in phyllo dough. Recipe submitted byMary Bayramian of Laguna Beach, California.

Recipe: Turkey Phyllo Triangles

1 pound dough, frozen phyllo (defrosted)
1/2 pound butter, melted (use only clarified portion)
3 cups Honeysuckle White Turkey Breast, cooked and diced
8 ounces cream cheese (at room temperature)
1/2 cup Monterey Jack cheese, shredded
1/2 cup olives, pimiento filled, green
1/2 teaspoon salt
Black pepper, freshly ground to taste

  • Preheat oven to 400°F (205°C).
  • In a bowl, combine cream cheese and egg,then beat until smooth. Add turkey, cheese, olives, salt, andpepper. Mix thoroughly.
  • Place phyllo sheets on a flat surfaceand cover with a damp cloth to keep from drying out. Stack twosheets of dough and brush top with 2 tablespoons of melted butter.Fold in half length-wise and place two heaping tablespoon offilling in corner of strip. Pick up adjacent corner and foldover filling, forming a triangle, and continue folding in triangleform to end of strip. Trim any ragged edges. Repeat with remainingdough, butter and filling to make 10 triangles from each twosheets of dough. Place folded side down on ungreased baking sheetsand drizzle top of triangles with a little butter.
  • Bake at 400°F (205°C) for 20 minutes.

    Makes 10 servings.

    Recipe provided courtesy of HoneysuckleWhite, a division of Cargill, Incorporated. Used with permission.

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