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Name: Phyllo Cheese Triangles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 28
Cuisine: American
Ingredients: 1/3 c Parmesan cheese; fresh; 1/8 ts Cayenne pepper; 2 tb olive oil; 1/2 ts Dijon mustard; 1/4 ts Salt; 4 Sheets phyllo dough; (14x18

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INGREDIENTS

1/3 c Parmesan cheese; fresh
1/8 ts Cayenne pepper
2 tb olive oil
1/2 ts Dijon mustard
1/4 ts Salt
4 Sheets phyllo dough; (14x18

Servings

INSTRUCTIONS

Preheat oven to 350F. Lightly oil 2 baking sheets or coat them with non-stick spray. In a small bowl, stir together oil, mustard, salt and cayenne. Lay 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 phyllo lightly with 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 remaining phyllo, oil mixture and Parmesan. Cut phyllo crosswise into 4 strips. Cut each strip into 7 triangles. Transfer triangles to prepared baking sheets. Bake triangles, 1 sheet at a time, for 6 to 10 minutes, or until golden and crisp. Transfer to a wire rack to cool. NOTES : The unbaked triangles will keep in the freezer for up to 2 months= ; freeze in a single layer, then stack in a container and cover tightly.= Do no thaw before baking. The baked triangles will keep in an airtight container for up to 2 days. Recipe by: Eating Well (December 1997) Posted to recipelu-digest by Nesb2 on Mar 5, 1998

NOTES

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Phyllo Cheese Triangles

1/3 c Parmesan cheese; fresh
1/8 ts Cayenne pepper
2 tb olive oil
1/2 ts Dijon mustard
1/4 ts Salt
4 Sheets phyllo dough; (14x18

Preheat oven to 350F. Lightly oil 2 baking sheets or coat them with  non-stick spray.    In a small bowl, stir together oil, mustard, salt and cayenne.    Lay 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 phyllo lightly with 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  remaining phyllo, oil mixture and Parmesan.    Cut phyllo crosswise into 4 strips. Cut each strip into 7 triangles.  Transfer triangles to prepared baking sheets.    Bake triangles, 1 sheet at a time, for 6 to 10 minutes, or until golden and  crisp.  Transfer to a wire rack to cool.    NOTES : The unbaked triangles will keep in the freezer for up to 2 months=  ;  freeze in a single layer, then stack in a container and cover tightly.=  Do no thaw before baking. The baked triangles will keep in an airtight  container for up to 2 days.  Recipe by: Eating Well (December 1997)    Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 5, 1998

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Nutrition

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Serving Size: 1 Serving (2g)
Recipe Makes: 28 Servings

Calories: 7
Calories from Fat: 5 (71%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0g
Cholesterol 1mg		0 %
Sodium 20.1mg		1 %
Potassium 2.6mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7

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