Recipe - Golden Phyllo Triangles

12 Sheets frozen phyllo dough;
thawed
One half cup Butter; melted

CAJUN PORK FILLING
8 ounce Ground pork
1 teaspoon Cajun seasoning
One half cup Soft style cream cheese
1/3 cup Carrot; shredded
Few dashes hot sauce

FIVE SPICE BEEF FILING
8 ounce Ground beef
One fourth cup Onion; finely chopped
1 teaspoon Five spice powder
3 tablespoon Apricot preserves
1 Egg yolk
1 tablespoon Vinegar

For Cajun Pork Filling: In a medium skillet, cook ground pork until no
longer pink; drain. Add Cajun seasoning; cook 1 more minute. Stir in
cream cheese, carrot and the hot sauce. Mix well. Makes about 1 cup.

For Five Spice Beef Filling: In a medium skillet, cook ground beef and
onion until beef is no longer pink and onion is tender; drain. Add five
spice powder and cook mixture for 1 more minute. Stir in apricot preserves,
egg yolk and vinegar. Makes about 1 cup.

For Golden Triangles: Lightly brush 1 sheet of phyllo dough with some of
the melted butter. Place another sheet of phyllo on top of the first sheet,
then brush with butter. Cover remaining phyllo with a damp towel to keep
from drying out.

Cut the 2 layered sheets crosswise into 6 equal strips. For each triangle,
spoon 1 rounded teaspoon of either the pork filling or the beef filling
about 1" from one end of the strips. Starting at the same end, fold one of
the points over the filling so it lines up with the other side of the
strip, forming a triangle. (Pretend you are folding up a flag.) Continue
folding until entire strip has been folded up. Continue with remaining
strips, dough and filling.

Golden triangles may be frozen in a covered container at this point for up
to 2 months.

To bake, place triangles (if frozen, do not thaw) on a baking sheet; brush
with butter. Bake at 375 for 15 minutes or until golden. Serve warm.
Sweet and sour sauce can be served along side as a dip.
Posted to FOODWINE Digest 15 November 96

Date: Fri, 15 Nov 1996 14:32:40 0500

From: Laura Hunter LHunter722@AOL.COM