Crispy phyllo pastry triangles with vegetables
Appetizers
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Cook Time
1 h 5 min
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
These phyllo pastry triangles filled with vegetables are an explosion of flavors and textures! I often prepare them for a delicious aperitif or as an original appetizer. The phyllo pastry, thin and crispy, contains a filling of carrots, leeks and savoy cabbage sautéed in a pan with white wine and soy sauce. A sweet and sour mix that wins you over at the first bite. The preparation is a bit laborious, but the result is guaranteed! Perfect to serve hot and crispy, perhaps accompanied by a yogurt sauce.
Ingredients (8 ingredients)
-
1 rotolo phyllo pastry
-
2 piece carrots
-
1 piece leeks
-
300 g savoy cabbage
-
100 ml white wine
-
40 ml soy sauce
-
olive oil
-
fine salt
Preparation (13 steps)
Preparation of the carrots
Wash, peel and cut the carrots in half. Then, cut them into thin slices and finally make thin sticks. Set aside.
Preparation of the leek
Wash the leek thoroughly, cut it in half and then in half again lengthwise. Cut into thin strips and set aside.
Preparation of the savoy cabbage
Wash the savoy cabbage and cut it into very thin slices. Set aside.
Sauté the vegetables
Pour the olive oil into the bowl, add a pinch of salt and the prepared vegetables. Sauté for 5 minutes/120°C/Stufe 1.
Deglaze with white wine
Add the white wine and cook for 5 minutes/Varoma/Stufe 1, without the measuring cup, to evaporate the alcohol, stirring with the spatula.
Add the soy sauce
Add the soy sauce and cook for another 5 minutes/100°C/Stufe 1, stirring gently with the spatula. The filling is ready.
Assembly of the triangles
Unroll the roll of phyllo pastry, take a sheet and brush with a little olive oil.
Overlapping the sheets
Overlap a second sheet and repeat the brushing operation with the oil. Finally, add one last sheet. Cut the trio of phyllo pastry sheets into 3 equal parts.
Filling the triangles
Place a generous spoonful of vegetable filling in the lower right corner.
Folding the triangles
Fold in half to create a triangle and then fold again, following the shape of the triangle until the end of the strip of phyllo pastry.
Sealing the triangles
Moisten the final part with a little oil and fold one last time: here is our triangle. Repeat the operation for all the strips of phyllo pastry and form our triangles.
Preparation for baking
Place the phyllo pastry triangles on a baking sheet lined with parchment paper and brush the surface of each with oil to make our appetizers golden brown.
Baking in the oven
Bake in a preheated static oven at 180 °C for 15-20 minutes, or in a ventilated oven at 170 °C for the same time, until golden brown.
Finished cooking? Great! 🎉
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Created by
Valentina Martini
6
Rezepte
0
Kochbücher
Tags
Allergens
- Cereals containing gluten
- Soy
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