Search this site


    Recipe Index

Archive Spotlight


  • Foie gras with fig & nectarine compote

Buy my book!

About this site

Powered by TypePad
Member since 04/2004

« Angela Hartnett at The Connaught | Main | Pumpkin, coconut & blood orange soup »

Nov 14, 2006

Comments

Dolce

Your small parcels look absolutely delicious!

Hande

Hi Johanna,
I make something very similar with pears and I roll them into "cigarettes" as how the originals (with feta cheese and parsley or tarragon) are called in Turkey.
But as to the method for triangles: Take a stripe of filo, a rectangle with a short side (this will be one of the legs of the triangle) and a very long side, at least 4 times the short side. Spread the stripe in front of you, long side horizontal. Take the upper left corner, fold it so the corner touches a point in the lower long side and the short side on the left at the beginning is now exactly in line with the lower long side. Do you see the first triangle? Lift the corner up, put your filling in the triangle, close it again. Now you have to flip this fold to the right. Wait, I will send you an email with a drawing.

johanna

Hi Hande, I have tried the "cigarettes" before and they work great... thanks for the email as well, will try it out soon and probably share it with everybody then ;-)

Scott at Real Epicurean

These do look nice actually. I love cheese baked into little parcels (Greek Style)...

Dee Varcoe

Johanna,

I have always made filo parcels the same way I make samosas. Brush filo sheets lightly with clarified butter. Depending on the size of triangle required, cut filo lengthwise into strips, usually about 4 strips. Take one strip of pastry and place on the work surface in front of you vertically. Place 2-3 teaspoonfuls of the filling at the bottom edge of pastry. Fold over the bottom right hand corner diagonally so the bottom short edge is parallel to the left hand long edge. Do not press too firmly. Now fold the triangle with the filling away from you, thus enclosing the top part of the triangle, then fold again towards the right, keeping the triangle shape. Continue folding the triangle in this way until you come to the end of the strip of pastry. You should end up with a perfect triangle which totally encloses the filling.

Clear as mud!

Dee

foodiemama

oh my god...i could eat all of these! i cant wait to make them!

Brilynn

I make a similar version of these with walnuts, pears and blue cheese. They're really good.

Megan

These sound amazing. I love all of your canapes, but the flavors here sound grand. I made phyllo triangles with salmon, dill and mascarpone cheese and I found it was time consuming but easy enough - check them out through my recipe index if you'd like instructions on making the triangle shape, it seemed fairly easy enough to follow.

The comments to this entry are closed.

"Waiter, there's something in my..."


  • Waiter! there's something in my...

Gourmet City Guides


  • Gourmet City Guide Addis Ababa
    Addis Ababa by Sarah Howard

  • Gourmet City Guide Barcelona
    Barcelona by Aidan Brooks: Trainee Chef

  • Gourmet City Guide Brussels
    Brussels by Tours et Tartines

  • Gourmet City Guide Budapest
    Budapest by Chili & Vanilia

  • Gourmet City Guide Cape Town
    Cape town by Cook Sister!

  • Gourmet City Guide Dublin
    Dublin by Though small, it is tasty

  • Gourmet City Guide Milan
    Milan by The Kitchen Pantry

  • Gourmet City Guide Stockholm
    Stockholm by Anne’s Food

  • Gourmet City Guide Stuttgart
    Stuttgart by Food Vagabond

  • Gourmet City Guide Tallinn
    Tallinn by nami-nami

  • Gourmet City Guide Vancouver
    Vancouver by Kayaksoup

  • Gourmet City Guide Weimar
    Weimar by What’s For Lunch, Honey?

  • Gourmet City Guide Zurich
    Zurich by Just Hungry

The round-up of SHF August 07


  • SHF#34 - going local! - THE ROUNDUP

"Does My Blog Look Good In This"

Euro Blogging By Post

Recent Posts

PROUD HOST: SHF25


  • Sugar High Friday #25 hosted by thepassionatecook