Friday, August 31, 2007

Phyllo Triangles With Onion Jam.....and lots of wine...

Normally, working with phyllo dough sucks. I work fast, careful not to tear the paper-thin dough, while worrying if the remaining dough is properly covered.

Tonight my phyllo precautions are lost in my ineberation. I cut the first sheet of phyllo dough in haste, neglecting to cut lengthwise. Sheet after sheet, I cut incorrectly. Yet, the dough folds up into neat triangles. I amaze myself. The final result: sweet jam mixed with tangy blue cheese, encased in a light and flakey phyllo pocket.

All I know about wine is the color and my preference for bubbly. After much contemplation at the local Bev-Mo, I selected Fontana Candida Frascati '05. Their description of its distinct taste of almonds and sweet apples was the deciding factor. I felt that this wine went well with the dish and tasted good.

The recipe is from my stand-by: Cooking Light. The Nutrional Information is in the 2007 Annual Recipes cookbook. (NI for 2 triangles: 98 calories, 3.7g fat, 1 fiber)

Phyllo Triangles with Onion Jam

2 teaspoons butter
4 cups vertically sliced onion
1 cup thinly sliced shallots
1 tablespoon sugar
4 garlic cloves, minced
1/4 cup dry white wine
1/4 cup fat-free, less-sodium chicken broth
1/3 cup (1 1/2 ounces) blue cheese (such as Maytag)
3 tablespoons finely chopped fresh chives
1 1/2 tablespoons chopped fresh thyme leaves
Dash of salt

Remaining ingredients:
6 (18 x 14-inch) sheets frozen phyllo dough, thawed
Cooking spray
4 teaspoons butter, melted

To prepare jam, heat 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add onion, shallots, and sugar; sauté 8 minutes or until onion is lightly browned. Add garlic, and sauté 1 minute. Stir in wine and broth; cook for 5 minutes or until liquid evaporates. Remove from heat, and stir in cheese, chives, thyme, and salt.
Preheat oven to 400°.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in quarters lengthwise; lightly coat with cooking spray. Spoon 1 level tablespoon onion mixture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, and onion mixture. Place triangles, seam side down, on a baking sheet coated with cooking spray. Brush tops of triangles evenly with 4 teaspoons melted butter. Lightly coat tops with cooking spray. Bake at 400° for 11 minutes or until golden.

1 comment:

Mrs. Darcy said...

I know what I'm going to be making this weekend. These look fabulous!