PISTACHIO TRIANGLES
Yield: 24 servings
Ingredients
8 ounces Cream cheese, softened
2 large Egg yolks
1 teaspoon Lemon juice
¼ cup American pistachios, finely chopped
¼ cup Grated Parmesan cheese
1 tablespoon Scallion, finely chopped
1 tablespoon Parsley, finely chopped
Phyllo sheets
½ cup Butter, melted
Instructions
In a medium bowl beat cream cheese until fluffy; add egg yolks and lemon juice and beat to blend. Stir in pistachios, Parmesan, scallion and parsley; cover and reserve. According to package directions, unroll the phyllo sheets; place 6 between sheets of plastic wrap so they are completely and tightly covered. (The remaining phyllo sheets are not used in this recipe.) Place a length of plastic wrap on a counter; remove 1 phyllo sheet and place on the plastic wrap with long sweeping strokes brush the entire plyllo sheet with butter. Cut into 4 equal lengthwise strips. Place a scant tablespoon of filing on the end of each strip. Beginning at one end, fold phyllo over filling to form a triangle; continue folding (as you would fold a flag) so that you end up with a layered triangle shape. Place seam-side down on a buttered cookie sheet; brush tops with melted butter. Repeat with remaining 3 strips. Treat each of the 5 remaining phyllo sheets the same way. Bake in a preheated 350° oven until golden – 25 to 30 minutes. Serve at once.
