We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Cranberry Cremini Triangles with Chèvre
Holiday 2008
Savoury nibbles such as these are worth stashing in the freezer, as they can be baked while frozen. Consider making a double batch!
Makes 22 to 24 triangles
8 oz (250 g) cremini or button mushrooms
1 medium shallot
1 tbsp (15 mL) cold butter
1½ tsp (7 mL) lemon juice
½ tsp (2 mL) salt
⅛ to ¼ tsp (0.5 to 1 mL) cayenne
4 oz (125 g) creamy mild chèvre
½ cup (125 mL) sweetened dried cranberries, coarsely chopped
½ cup (125 mL) finely chopped fresh parsley
2 tbsp (25 mL) butter, melted
3 tbsp (45 mL) olive oil
8 to 10 sheets phyllo dough
1. Whirl mushrooms in food processor until finely chopped; remove. Whirl shallot until minced. Heat butter in a large frying pan over medium heat until bubbly. Add shallot; cook 1 minute. Then add mushrooms. Cook, turning frequently with a spatula, for 5 minutes or until mixture is somewhat dry and crumbly. Stir in juice, salt and cayenne; then mix in chèvre. Cool to lukewarm; stir in cranberries and parsley.
2. Stir melted butter with oil. Work with 2 phyllo sheets at a time and keep other sheets under a piece of plastic. Lay 1 sheet on cutting board with long side towards you. Lightly brush with butter mixture (it is not necessary to cover every bit of surface); top with second sheet. Again lightly brush. Slicing width-wise, cut phyllo into thirds. Then cut each third into half, forming 6 strips of buttered phyllo in all.
3. Measure 1 level tbsp (15 mL) into corner of 1 strip. Lift 1 corner to opposite side forming a triangle. Continue lifting corner and folding to opposite side until total strip is folded into a neat triangle. Brush with butter; lay on parchment-lined tray, flap-side down. Cover with plastic wrap. Continue until all filling and phyllo is used up. (To freeze, leave on tray covered with plastic wrap. Freeze; then transfer to a freezer weight bag and seal. Triangles keep well for a month or more.)
4. Preheat oven to 375º F (190ºC).
5. Bake 8 to 10 minutes or until golden. (Add 3 to 4 minutes for frozen triangles.) Let stand 5 minutes on a rack to partially cool hot filling. Then serve right away.
Makes 22 to 24 triangles
