Serves: 66
Total Calories: 58
CHEESE FILLING:
In a small mixer bowl at medium speed, beat cheeses, parsley, dill weed, and garlic powder 3 minutes or until smooth.
HAM FILLING:
In a food processor bowl fitted with the metal blade, finely chop ham. In a small bowl, combine ham, onion, and parsley. Stir in sour cream and mustard until well blended and moistened.
PHYLLO TRIANGLES:
Preheat oven to 350°. Grease baking sheets.
Cut off a 2-inch section from one end of the rolled phyllo dough cover remaining dough with a damp towel until ready to use. Unfold section of dough, place on a sheet of waxed paper and cover with a damp towel. Place two strips of phyllo leaves on a clean surface and brush with butter. Place 1 teaspoon of the cheese filling at end of one strip (two layers of phyllo). Fold one corner over to opposite side to make a triangle. Continue to fold to end of strip (like folding a flag). Fill and fold remaining cut strips, using two strips of phyllo for each triangle. Repeat until half of the phyllo leaves have been used. Place triangles 1/2 inch apart on baking sheets. Use ham filling on remaining phyllo leaves and proceed as above.
Bake 18 to 20 minutes until golden brown. Serve hot.
NOTE: These appetizers can be made and baked ahead cover and refrigerate overnight or freeze. To serve, place triangles on ungreased baking sheets and bake in a preheated 350° oven 10 to 15 minutes until heated through.
TD - THESE NEED A DIAGRAM. SEE ME FOR SAMPLE.
This Phyllo Triangles recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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