This perfect fusion of cheese, apple and walnuts hides inside crisp, buttery pastry.
Ingredients
- 7 sheets phyllo pastry
- 1/3 cup (75 mL) butter, melted
- Filling:
- 1 tbsp (15 mL) butter
- 2 shallots (or 1 small onion), finely chopped
- 1/2 cup (125 mL) finely diced (unpeeled) green apple
- 1/4 tsp (1 mL) each salt and pepper
- 1/2 cup (125 mL) chopped walnuts
- 4 oz (125 g) blue cheese, diced
- 2 tbsp (25 mL) chopped fresh parsley
Steps
- Filling: In skillet, melt butter over medium heat; cook shallots, apple, salt and pepper until shallots are softened, about 4 minutes. Let cool.
- In bowl, stir walnuts, blue cheese and parsley; stir in apple mixture.
- Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Cut lengthwise into five 2-1/2-inch (6 cm) wide strips.
- Brush each strip lightly with some of the butter. Spoon 1 tsp (5 mL) of the filling about 1/2 inch (1 cm) from end of each strip. Fold 1 corner of phyllo over filling so bottom edge of phyllo meets side edge to form triangle; fold up triangle. Continue folding triangle sideways and upward until end of strip. Fold end flap over to stick. Repeat with remaining phyllo and filling.
- Brush both sides of phyllo triangles with butter. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks; bake from frozen.)
- Bake on rimmed baking sheet in 375°F (190°C) oven until golden, 18 minutes.
