Jarlsberg, cranberry and walnut phyllo triangles

NOTE: You can use leftover cranberry sauce or chutney in place of the sauce in this recipe.

makes 25 triangles

For the filling

• 1 C chopped fresh or frozen cranberries
• ¼ C sugar
• ¼ C raisins
• 2 tbsp. honey or maple syrup
• 1 tsp. finely grated orange peel
• 3 tbsp. freshly squeezed orange juice

For the triangles

• 10 sheets phyllo dough
• 1/4 C melted butter
• 8 oz. Jarlsberg, cut into 25 cubes
• 2/3 C finely chopped walnuts

If using frozen phyllo dough, be sure to thaw it in the fridge overnight. Preheat the oven to 375º F. In a saucepan, combine the cranberries, sugar, raisins, honey, orange peel and juice, and bring to a boil. Reduce heat and simmer uncovered for 5 minutes, stirring occasionally. Cool to room temperature.

Carefully lay a phyllo sheet on a cutting board, and brush it with melted butter. Place another sheet of phyllo on top and brush it with melted butter. Cover the remaining with a damp towel to keep it from drying out. Position the pastry horizontally in front of you, and cut it into 5 strips. Place a half-teaspoon of cranberry filling, a cube of Jarlsberg, and a half-teaspoon of chopped nuts in the lower corner of each strip. Fold the dough over the filling, forming a triangle. Fold the triangle up, then over, forming another triangle. Continue folding to the end of the strip. Brush the top of the triangle with melted butter and sprinkle it with a half-teaspoon of chopped nuts. Repeat with the remaining strips of dough and the remaining sheets of phyllo.

Bake for 12-15 minutes, or until golden brown. Cool on a wire rack and serve.