Best 6 Phyllo Triangles With Halva Recipes

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Indulge in the delightful Phyllo Triangles with Halva, a culinary masterpiece that harmonizes the rich flavors of the Middle East. Experience the magical fusion of crispy phyllo pastry, sweet and nutty halva filling, and a hint of aromatic spices. Discover the art of creating these delectable treats with our step-by-step guide, guiding you through the process of preparing the halva mixture, assembling the phyllo triangles, and achieving the perfect golden-brown bake.

These phyllo triangles are the perfect sweet and savory snack, appetizer, or dessert. They're easy to make and can be customized to your liking. The recipe includes variations for a savory filling, using ingredients like spinach, feta cheese, and pine nuts. There's also a section on how to make your own halva at home, in case you can't find it in stores.

Check out the recipes below so you can choose the best recipe for yourself!

PHYLLO TRIANGLES WITH SQUASH AND MINT



Phyllo Triangles With Squash and Mint image

When you make these baked Greek phyllo bites, you have to take care that the pastry does not dry out, which will cause it to crack when you fold the triangles. Keep the sheets and strips you are not working with covered with a damp towel to avoid this. If you do have a problem with cracking, wrap each triangle in another strip of phyllo.

Provided by Martha Rose Shulman

Categories     finger foods, appetizer

Time 2h30m

Yield 50 triangles

Number Of Ingredients 10

1 small butternut squash, about 1 1/4 pounds, peeled, halved, seeds and membranes removed, cut into 2-inch pieces
5 tablespoons extra-virgin olive oil
Salt and black pepper to taste
1 bunch scallions, white and light green parts, chopped
1 large garlic clove, minced
1 egg
3 ounces feta, crumbled (about 3/4 cup)
1 tablespoon finely chopped fresh mint or 1 teaspoon dried mint
2 tablespoons unsalted butter
1/2 pound phyllo dough (store-bought is fine)

Steps:

  • Heat oven to 425 degrees. Line a baking sheet with parchment. Toss squash with 2 tablespoons olive oil and salt and pepper to taste. Roast for 25 to 30 minutes, stirring every 10 minutes, or until the squash is tender and easily pierced with a knife. Allow squash to cool slightly, then mash with a fork or in a food processor.
  • Lower oven to 350 degrees. Heat 1 tablespoon olive oil in a small skillet and add scallions. Cook, stirring often, until tender, 2 to 3 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add to squash and stir together.
  • Beat egg in a medium bowl. Add the squash, cheese, mint and salt and pepper. Set aside.
  • Line 2 baking sheets with parchment. Melt butter with 2 tablespoons olive oil in a microwave at 50 percent power, or in a small saucepan.
  • Take 1 sheet of phyllo dough at a time and lay it horizontally on your work surface. Cut 2 1/2-inch-wide strips. (You should be able to cut about 6 strips per sheet.) Cover the strips you aren't working with, and the rest of the phyllo, with a damp towel. Brush a strip with the butter-olive oil mixture.
  • Place a teaspoonful of filling on the strip, about an inch down from the end. Lift a corner of the pastry and fold over filling diagonally until shorter edge of the strip meets the longer edge. Fold triangle of covered filling down toward you, and continue folding over and down at right angles, until you reach the end of the strip. If the phyllo cracks, or if you simply want a thicker wrapper, double wrap the triangle in a second strip.
  • Brush with more melted butter and olive oil to seal the end, and place on baking sheet. Continue making filled triangles in this way.
  • Before baking, brush triangles with oil and butter. Bake 20 to 25 minutes, until golden brown. Serve hot.

Nutrition Facts : @context http, Calories 42, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 54 milligrams, Sugar 0 grams, TransFat 0 grams

HALVAH MILLE-FEUILLES



Halvah Mille-Feuilles image

Provided by Uri Scheft

Categories     Dessert     Rosh Hashanah/Yom Kippur     Honey     Phyllo/Puff Pastry Dough

Yield Makes 4 servings

Number Of Ingredients 12

For the phyllo:
8 sheets phyllo dough, defrosted if necessary
Canola or olive oil, for brushing
Granulated sugar, for sprinkling
For the halvah cream:
1/3 cup honey or silan (date syrup, available at Middle Eastern markets or online)
1/3 cup pure tahini paste
2 cups non-dairy whipped topping (defrosted if necessary) or 1 cup heavy cream
For assembly:
1/2 cup crumbled halvah
Honey or silan (date syrup), for serving
Fresh raspberries, for serving

Steps:

  • Bake the phyllo:
  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Stack the 8 sheets of phyllo and cut in half crosswise. Brush 1 half sheet of phyllo with oil and sprinkle with sugar. Layer another half sheet on top of the first and repeat with oil and sugar to form a stack of 4 half sheets, finishing the top layer with oil and sugar. Repeat with remaining half sheets to form 3 more stacks. Cut each of the stacks into 4 equal pieces to make 16 stacks. Transfer stacks to baking sheets and bake until golden brown, 8 to 12 minutes. Let cool to room temperature, about 15 minutes.
  • Make the halvah cream:
  • Meanwhile, in a small bowl, stir together the honey or date syrup with the tahini. If using nondairy whipped topping, place in a large bowl and gently fold in the honey-tahini mixture. If using cream, beat until soft peaks form. Gently incorporate the honey-tahini mixture and whip to stiff peaks. Refrigerate until ready to use.
  • Assemble the dessert:
  • Place one phyllo stack on a dessert plate. Spread with a scant 1/4 cup halvah cream. Repeat with 3 more phyllo stacks and 2 more layers halvah cream. Repeat this process to form 3 more servings. Drizzle each stack with honey or date syrup, sprinkle with halvah crumbles, and garnish with raspberries.

SPINACH PHYLLO TRIANGLES



Spinach Phyllo Triangles image

These crispy pockets of spinach and feta cheese with a hint of oregano look like a lot of work, but after assembling a few, you zip through them.-Mrs. Jody McIntyre, Burns Lake, British Columbia

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 7

1/2 cup chopped onion
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon dried oregano
1-1/2 cups (6 ounces) crumbled feta cheese
12 sheets phyllo dough (14 inches x 9 inches)
Butter-flavored cooking spray

Steps:

  • In a nonstick skillet coated with cooking spray, cook onion until, tender. Add garlic; cook 1 minute longer. Stir in spinach and oregano; cook over medium-low heat just until spinach is warmed. Drain. Remove from the heat; stir in feta cheese and set aside. , Spray one sheet of phyllo dough with butter-flavored cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Fold dough in half lengthwise; spray with butter-flavored cooking spray. Cut dough in half lengthwise, forming two strips. , Place 1 tablespoon of spinach mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Continue folding, like a flag, until you come to the end of each strip. Spray with butter-flavored cooking spray, making sure all edges are sprayed and sealed. Repeat with remaining phyllo and filling., Place triangles on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm.,

Nutrition Facts : Calories 74 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 199mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SPINACH PHYLLO TRIANGLES



Spinach Phyllo Triangles image

Provided by Sandra Lee

Categories     appetizer

Time 1h10m

Yield 24 servings

Number Of Ingredients 11

1/2 cup ricotta cheese
2 tablespoons butter
1 cup chopped fresh parsley leaves
1 (10-ounce) package frozen creamed spinach
1 tablespoon pepper
1 teaspoon ground nutmeg
2 tablespoons ouzo
1 (3.5-ounce) package reduced fat crumbled feta cheese
1/4 cup minced pepperoncini and their juices
1 box phyllo dough, thawed
Extra-virgin olive oil

Steps:

  • Using a coffee filter set over a bowl, drain the ricotta. Discard liquid and set ricotta aside.
  • In a 2-quart saute pan over medium heat, melt butter. Add parsley, creamed spinach, pepper, and nutmeg and cook for 5 minutes. Add ouzo and simmer for another 5 minutes. Remove from heat and stir in ricotta and feta cheeses and the pepperoncini. Let cool and then refrigerate for 20 minutes or more.
  • Preheat oven to 375 degrees F.
  • In the meantime, roll out the phyllo dough and, starting from the long side, cut sheets into 2-inch wide strips. Cover with a paper towel and a slightly dampened kitchen towel. Take 3 strips and brush the top sheet lightly with olive oil. Top with 1 teaspoon of filling, placed 1/2-inch above the bottom corner. Fold into a triangle shape and repeat as though folding into a flag. Repeat. Arrange triangles seam side down on a cookie sheet lined with parchment paper. Lightly brush triangles with olive oil and bake for 20 minutes or until golden brown. Cool slightly and transfer to a serving platter. Freeze leftover phyllo dough for other uses.

PHYLLO PASTRY TRIANGLES



Phyllo Pastry Triangles image

Provided by Food Network

Categories     dessert

Time 25m

Number Of Ingredients 3

5 sheets phyllo dough
2 tablespoons melted butter
4 tablespoons cinnamon sugar

Steps:

  • Preheat oven to 400 degrees F. Take 1 sheet of phyllo dough, brush it very carefully with butter. Sprinkle with sugar. Repeat until all the ingredients are used up. Cut the dough in half lengthwise. Then cut into triangle wedges. Approximately 8 pieces from each half. Place on a sheet pan, lay out triangles and bake until golden brown.

PHYLLO TRIANGLES



Phyllo Triangles image

Tissue-thin phyllo pastry encloses a mixture of ricotta, golden raisins, and portobello mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 16

Number Of Ingredients 14

1 15-ounce container part-skim ricotta
1/4 cup (1/2 ounce) sliced almonds
1/4 cup golden raisins
1 tablespoon minced garlic, (2 to 3 cloves)
1 6-ounce onion, finely diced (1 1/2 cups)
2 medium portobello mushrooms (about 8 ounces total), stems removed and discarded, cut into 1/4-inch dice
3/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 tablespoon balsamic vinegar
1/4 cup finely chopped fresh flat-leaf parsley
12 sheets phyllo dough
Olive-oil cooking spray

Steps:

  • Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3 hours or overnight.
  • Heat oven to 350 degrees. Place almonds on a baking pan; toast until fragrant, about 6 minutes. Transfer from oven to cool, then break almonds into small pieces; set aside. Place raisins in a bowl, cover with 1/4 cup warm water, and set aside.
  • Heat a large saute pan coated with olive-oil cooking spray over medium heat. Add garlic and onion; saute until translucent, about 5 minutes. Add mushrooms; cook until tender and juices are released, about 3 minutes more. Add raisins, soaking liquid, salt, cinnamon, cayenne, and cumin; cook until the liquid has been absorbed. Stir in balsamic vinegar, and transfer to a medium bowl to cool. When fully cool, about 25 minutes, stir in chopped parsley.
  • Place phyllo on a dry work surface; cover with a slightly damp towel. Coat one phyllo sheet with cooking spray. Cover with a second sheet; coat with cooking spray. Place a third sheet on top; cut stack into four 4-by-12-inch strips. Place 1 tablespoon ricotta on bottom of each stack; spread into the left corner to form a small triangle. Top with 2 tablespoons mushroom mixture. Fold phyllo by bringing bottom left corner over to meet right edge of pastry. Fold triangle along strip to fully enclose filling. Place on a parchment-lined baking pan. Repeat with remaining phyllo and filling. Coat triangles with cooking spray; sprinkle with reserved nuts. Bake until golden, about 40 minutes, rotating halfway through cooking. Serve.

Tips:

  • Use fresh phyllo dough: Fresh phyllo dough is more pliable and easier to work with than frozen dough. If you are using frozen dough, thaw it completely before using.
  • Work quickly: Phyllo dough dries out quickly, so work quickly to assemble the triangles.
  • Brush the dough with butter: This will help to prevent the dough from drying out and will also add flavor.
  • Don't overfill the triangles: If you overfill the triangles, they will be difficult to fold and they will not cook evenly.
  • Bake the triangles until they are golden brown: This will ensure that they are cooked through.
  • Serve the triangles warm: Phyllo triangles are best served warm, so enjoy them right out of the oven.

Conclusion:

Phyllo triangles with halva are a delicious and easy-to-make dessert that is perfect for any occasion. With their crispy phyllo dough and sweet halva filling, these triangles are sure to be a hit with everyone. So next time you are looking for a special dessert, give this recipe a try. You won't be disappointed!

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