Serves: 24
Total Calories: 4
1. Brush each phyllo sheet with melted butter and stack one on top of the other on a cutting board. With a sharp knife, cut them lengthwise into 4 equal strips, each about 3 inches wide. You should have 24 long strips. Stack again and cover with a damp (not wet) clean cotton kitchen towel.
2. Preheat the oven to 350°F. Lightly grease a baking sheet. Working with each strip separately, place it lengthwise in front of you on the work surface and put about 1 tablespoon of the filling near the lower right corner. Fold the right corner over the filling to the left side to make a triangle. Repeatedly fold the stuffed triangle diagonally from one side to the other until you get to the end of the phyllo. Tuck in any extra to seal. In the end you should have a multi-folded triangle. Repeat with all the strips.
3. Brush the top of all the triangles with the butter, place them on the baking sheet, and bake, turning once midway through baking, until crispy and golden, about 25 minutes. Transfer to cooling racks. Serve hot, warm, or at room temperature.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Stuffed Phyllo Triangles recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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