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Phyllo Cheese Triangles
Source: Eating Well

Tip: Thaw frozen phyllo dough, in its original wrapper, overnight in the refrigerator. Let stand at room temperature for 2 hours before using.

Rating:
Prep Time: 30 minutes
Cook Time: 70 minutes
Difficulty: Difficult

Nutrition Facts

Makes 28 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Phyllo Cheese Triangles
0 1/4 tsp  salt
Directions
  1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
  2. Stir together oil, mustard, salt and cayenne in a small bowl. y 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.
  3. Cut the phyllo stack crosswise into 4 strips. Cut each strip into 7 triangles. Transfer the triangles to the prepared baking sheets. e the triangles, 1 sheet at a time, for 6 to 10 minutes, or until golden and crisp. Transfer to a wire rack to cool.

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