Phyllo Triangles With Chicken And Pecans

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 2 tablespoons olive oil
• 1/2 cup minced onion
• 2 garlic cloves, minced
• 1 cup thinly sliced napa cabbage
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• cayenne pepper, a dash
• 1/3 cup heavy cream
• 1/4 cup crumbled goat cheese
• 1 1/2 cups finely diced cooked chicken
• 1/2 cup toasted chopped pecans
• 1 tablespoon chopped fresh italian parsley
• 2 teaspoons chopped fresh tarragon
• 24 sheets phyllo pastry, thawed in the refrigerator for 12 hours if frozen
• 1 cup unsalted butter, melted

Recipe

• 1 make the filling-heat a large saute pan over medium heat and add in the olive oil.
• 2 when the oil is hot, add the onion and cook until it is soft, about 2 minutes.
• 3 add in the garlic and cabbage; cook until the cabbage begins to soften, about 2 minutes.
• 4 add in salt, pepper, nutmeg, cayenne, and heavy cream; cook the mixture until the cream has reduced and thickened, about 4 minutes.
• 5 stir in the goat cheese, chicken, pecans, parsley, and tarragon.
• 6 stir and taste the mixture for seasoning, adding more salt and pepper if desired.
• 7 remove the pan from the heat and let cool.
• 8 preheat oven to 400°.
• 9 assemble-remove the phyllo from the package, unroll it on a work surface, and immediately cover it with a large sheet of plastic wrap and a damp towel to keep the pastry from drying out.
• 10 working as quickly as possible, carefully remove one sheet of phyllo dough and lay it out on the work surface.
• 11 brush with melted butter and lay a second sheet on top of the first; brush again with melted butter.
• 12 with a pizza cutter or sharp knife, cut the phyllo crosswise into six strips.
• 13 place about 1 teaspoon of the cooled filling on the short end of each strip.
• 14 fold the phyllo over the filling to form a triangle, as you would to fold a flag, and continue to fold, leaving a seam on the bottom of the triangle.
• 15 brush the triangle with melted butter and place it on a parchment-lined baking sheet.
• 16 repeat with the remaining phyllo and filling, leaving about 1/2-inch between triangles.
• 17 bake the triangles until golden, 12-15 minutes.
• 18 serve hot or at room temperature.
• 19 **the unbaked triangles can be frozen, arranged on a parchment-lined baking sheet and wrapped in plastic for 2 weeks; they can be baked without thawing; just add 5 minutes to baking time.