It's hard to eat just one of these crispy cranberry-filled triangles. It you prefer, make the chocolate version instead.—Taste of Home Test Kitchen, Greendale, Wisconsin
- 1/2 cup chopped fresh or frozen cranberries
- 3 tablespoons sugar
- 2 tablespoons raisins
- 2 tablespoons chopped pecans
- 1 tablespoon honey
- 1/4 teaspoon shredded orange peel
- 20 sheets phyllo dough (14 inches x 9 inches)
- 1/2 cup butter, melted
- Confectioners' sugar
- In a saucepan, combine the cranberries, sugar, raisins, pecans, honey and orange peel; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Drain and discard any juice. Cool to room temperature.
- Lightly brush one sheet of phyllo with butter; place another sheet of phyllo on top and brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying. Cut the two layered sheets into three 14-in. x 3-in. strips. Place a teaspoon of cranberry filling in lower corner on each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strips of dough and remaining sheets of phyllo.
- Place triangles on a greased baking sheet. Bake at 375° for 15-17 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners' sugar. Yield: 30 triangles.
Originally published as Cranberry Phyllo Triangles in Complete Guide to Baking 2004, p204
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