Blue and Cream Cheese Triangles with Raisin and Cream Sherry Sauce
Triángulos de Queso Azúl y Crema con Salsa de Uvas Pasas y Pedro XiménezIf possible, try to get Cabrales blue cheese from Spain. Its bold flavor pairs beautifully with the sweetness of Pedro Ximénez sherry and the raisins.
Equipment
Ingredients
MAKES 6 TAPAS
- 1 ounce of cream cheese
- 1 ounce of blue cheese such as Cabrales
- 2 teaspoons of finely chopped leek or scallion white part only, well washed and trimmed
- 4 teaspoons of golden raisins
- ¼ cup of very sweet sherry such as Pedro Ximénez
- 1 sheet of phyllo dough thawed if frozen
- Olive oil for frying
Instructions
- In a small bowl, combine the cream cheese, blue cheese (like Cabrales), and finely chopped leek.
- In a small saucepan, combine the golden raisins and sherry.
- Place it over low heat, and simmer, stirring occasionally, until the sherry becomes syrupy, and the raisins soften.
- Cut the phyllo dough lengthwise into 16 strips, each about 3 inches wide.
- Then, cut each strip crosswise into 4 equal strips, resulting in 16 strips measuring 4.
- 5 x 3.
- 5 inches.
- Place approximately 1 tablespoon of the cheese mixture in a corner of each phyllo strip, and fold it up like a flag, creating a triangle shape by folding from corner to corner.
- Seal the ends of each triangle by moistening them with water.
- Heat at least 1/2 inch of oil in a medium skillet over medium-high heat, or use a deep fryer set at 375°F if available, until it quickly browns a cube of bread.
- Carefully place the prepared pastries in the hot oil and cook, turning them once, until they become lightly golden, which should take about 2 minutes.
- Use a slotted spoon to transfer the pastries to paper towels, allowing them to drain.
- Drizzle the pastries with the prepared raisin and sherry sauce, and serve them while they are hot.
Notes / Tips / Wine Advice:
Enjoy your delicious Blue and Cream Cheese Triangles with Raisin and Cream Sherry Sauce!
