Phyllo Triangles Sun Dried Tomatoes Caramelized Leeks And Goat Cheese Recipe

Name: Phyllo Triangles Sun Dried Tomatoes Caramelized Leeks And Goat Cheese
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 3 tablespoons olive oil; Sun Dried Tomatoes Packed In Oil; 1/2 cup thinly sliced shallots; 2 tablespoons water; Rice Vinegar; Brown Sugar; Of Fresh Mint; 4 tablespoons butter; 2 cups thinly sliced leeks; Fresh Goat Cheese; Fresh Thyme; Phyllo Dough

Flaky phyllo pastry triangles filled with sweet caramelized leeks, tangy sun-dried tomatoes, and creamy goat cheese. A sophisticated appetizer or starter perfect for wine nights, dinner parties, or a special weeknight treat! These elegant bites are surprisingly easy to make and guaranteed to impress.

Prep Time 20 mins

Cook Time 45 mins

Calories 105.1 kcal

Protein 5g

Rating 4.0 (1 Reviews)

Phyllo Triangles Sun Dried Tomatoes Caramelized Leeks And Goat Cheese

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Phyllo Triangles Sun Dried Tomatoes Caramelized Leeks And Goat Cheese

3 tablespoons olive oil
Sun Dried Tomatoes Packed In Oil
1/2 cup thinly sliced shallots
2 tablespoons water
Rice Vinegar
Brown Sugar
Of Fresh Mint
4 tablespoons butter
2 cups thinly sliced leeks
Fresh Goat Cheese
Fresh Thyme
Phyllo Dough

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How to Make Phyllo Triangles Sun Dried Tomatoes Caramelized Leeks And Goat Cheese

Heat 3 tablespoons olive oil in a large skillet over medium heat.
Add 1/2 cup chopped sun-dried tomatoes and 1/2 cup thinly sliced shallots. Sauté until shallots are soft, about 6 minutes.
Add 2 tablespoons water, 1 tablespoon red wine vinegar, and 1 tablespoon sugar.
Cover and cook for 5 minutes, stirring twice.
Remove from heat and stir in 1 tablespoon chopped fresh mint.
In another large skillet, melt 4 tablespoons butter over medium heat.
Add 2 cups thinly sliced leeks and sauté until golden brown, about 8 minutes.
Remove from heat and stir in 4 ounces crumbled goat cheese and 1 teaspoon fresh thyme leaves.
Season lightly with salt and freshly ground black pepper (white pepper optional).
Preheat oven to 400°F (200°C).
Lightly grease two baking sheets.
Lay one phyllo sheet on a work surface, brush with melted butter, and top with another sheet. Repeat until you have used 10 sheets.
Cut the phyllo stack into five 3x14-inch strips.
Place 1/2 teaspoon of the goat cheese mixture at the base of each strip. Top with 1 teaspoon of the sun-dried tomato mixture.
Fold one corner over the filling, and continue folding down the strip like a flag, forming a triangle.
Place the triangles on the prepared baking sheets.
Repeat with the remaining phyllo strips and filling.
Brush the tops of the triangles with melted butter.
Bake in the preheated oven for 15 minutes, or until golden brown and crispy.
Serve hot or at room temperature.