Jarlsberg®, cranberry and walnut phyllo triangles
Output: 25 triangles
- 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
- 10 sheets phyllo dough
- 1/4 C melted butter
- 8 oz. Jarlsberg®, cut into 25 cubes
- 2/3 C finely chopped walnuts
NOTE: You can use leftover cranberry sauce or chutney in place of the sauce in this recipe.
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.