Cheese, Olive, and Caper Phyllo Triangles
Triángulos de Queso, Aceituna y Alcaparra en PhylloA soft Tetilla cheese from Galicia is the perfect choice for filling phyllo pastry. Its creamy texture complements the capers and black olive paste wonderfully.
Ingredients
MAKES 16 TAPAS
- 1 sheet of phyllo dough thawed if frozen
- 3 tablespoons of Tetilla or Brie cheese rind removed
- 2 teaspoons of store-bought or homemade Black Olive Paste partial recipe
- 32 capers nonpareil preferred, rinsed and drained
Instructions
- Begin by cutting the phyllo dough sheet lengthwise into 4 equal strips.
- Then, cut each strip crosswise into 4 equal strips, resulting in 16 strips measuring 4.
- 5 x 3.
- 5 inches.
- Place approximately 1 teaspoon of the cheese in a corner of each phyllo strip.
- Press some of the olive paste and two capers into the cheese.
- Fold the phyllo strip up like a flag, starting from one corner to the opposite corner, creating a triangle shape.
- Seal the ends by moistening them with water.
- Heat at least 1 inch of oil in a medium skillet over medium-high heat, or better still, use a deep fryer set at 375°F, until a cube of bread quickly browns when submerged.
- Carefully place the prepared phyllo triangles in the hot oil and cook, turning them once, until they turn lightly golden, which should take about 2 minutes.
- Use a slotted spoon to transfer the triangles to paper towels, allowing them to drain.
Notes / Tips / Wine Advice:
Serve these delightful phyllo triangles while they are hot.
Enjoy your Cheese, Olive, and Caper Phyllo Triangles!