SUNDRIED TOMATO AND CHEESE TURNOVERS
Steps:
- Unroll thawed phyllo and cover with plastic wrap and place a damp towel over the top of the plastic. Toast the walnuts by placing them in a hot pan and swirl around over medium-high heat - as soon as you smell a golden, rich nutty flavor, dump them into a food processor with the sun dried tomatoes and garlic. Whirl until chopped, add cheeses, oregano, basil, black pepper, red pepper and maple syrup. Give a taste - adjust seasonings, add salt and pepper if needed. Now whirl in the egg. Place two sheets of phyllo on counter and brush lightly with butter. Place one more sheet of phyllo on top of the two and lightly swab with butter. Slice into three long strips lengthwise. Plop a large dollop of the cheese-walnut mixture in lower corner and fold like a flag pulling corners up to flat edge to make triangles. Fold all the way to the top and place on a pre-greased sheet of parchment paper or foil. Lightly swab the top with butter. Repeat process until all phyllo is used. Poke a small slit into the tops of the triangle appetizers as a steam vent. Pop into a 350 degree oven for 30 minutes or until an evenly golden brown. If you can stand it, let 'em cool a bit, but few things are as satisfying as crunching into the flaky phyllo and capturing the warm aromas of the cheeses, herbs, and walnuts.
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Noah Alnuaimi
[email protected]I made these turnovers for my lunch and they were perfect! They were flaky and cheesy and the sun-dried tomatoes added a nice tang.
Kemmy Maddy
[email protected]These turnovers were a great appetizer for my party. They were easy to make ahead of time and they were a big hit with my guests.
Indy Ocampo
[email protected]I would definitely recommend this recipe to anyone who loves sun-dried tomatoes and cheese.
Isaiah Pellew
[email protected]Overall, I thought these turnovers were pretty good. They were easy to make and they tasted great.
Carlancia Brisco
[email protected]I had some trouble rolling out the dough. It was a bit too sticky.
sanjewan divya
[email protected]These turnovers were a bit too greasy for my taste, but they were still pretty good.
Bláithín Ní Cathasaigh
[email protected]I made these turnovers for my lunch and they were perfect! They were flaky and cheesy and the sun-dried tomatoes added a nice tang.
Shazaib Khan
[email protected]These turnovers were a great appetizer for my party. They were easy to make ahead of time and they were a big hit with my guests.
Arafat Lihan
[email protected]I would definitely recommend this recipe to anyone who loves sun-dried tomatoes and cheese.
Babagana Audu Grema
[email protected]Overall, I thought these turnovers were pretty good. They were easy to make and they tasted great.
Brian Ogutu
[email protected]I had some trouble getting the turnovers to seal properly. They ended up leaking a bit of filling when I baked them.
Anil Bhai
[email protected]These turnovers were a bit too cheesy for my taste, but my kids loved them.
gosu suas
[email protected]I added some chopped spinach to the filling for an extra boost of nutrients.
Monster 94
[email protected]These turnovers were a great way to use up leftover sun-dried tomatoes.
Lauren Burk
[email protected]I loved the sun-dried tomatoes in this recipe. They added a nice tangy flavor to the turnovers.
Boston Hays
[email protected]These turnovers were so easy to make and they turned out perfect! I will definitely be making them again.
Myke Makuzoo
[email protected]I made these for my family and they were a huge success! The turnovers were flaky and golden brown, and the filling was cheesy and flavorful.
Selehom Gebreab
[email protected]These turnovers were a hit at my party! Everyone loved the combination of sun-dried tomatoes, cheese, and herbs.