Best 8 Multi Cooker Moroccan Phyllo Triangles Recipes

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Embark on a culinary journey to the heart of Moroccan cuisine with our exploration of the delectable "multi cooker moroccan phyllo triangles". These crispy pastries, filled with a savory blend of aromatic spices, tender chicken, and a medley of vegetables, offer a taste of North African flavors that will tantalize your taste buds. Whether you are a seasoned cook or just starting your culinary adventures, this article will guide you through the steps of creating these delectable treats using the versatility of your multi cooker. Get ready to satisfy your cravings and impress your friends and family with this authentic Moroccan dish.

Let's cook with our recipes!

MULTI-COOKER MOROCCAN PHYLLO TRIANGLES



Multi-Cooker Moroccan Phyllo Triangles image

When I brought these crisp, golden-brown triangles to a friend's housewarming party, they were gone in minutes. The spices in the beef make them unusual and delicious. —Carla DeVelder, Mishawaka, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 28 servings (1 cup sauce).

Number Of Ingredients 20

1/2 pound ground beef
1/2 small onion, finely chopped
3 tablespoons dried currants
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash cayenne pepper
1/8 teaspoon pepper
2 teaspoons cornstarch
1/4 cup water
14 sheets phyllo dough (14x9 in.)
1/4 cup butter, melted
SPICY MANGO SAUCE:
3/4 cup plain yogurt
1/2 cup chopped peeled mango
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon dried currants

Steps:

  • Press saute function on a large multi-cooker; select beef setting. Cook beef and onion until meat is no longer pink, breaking into crumbles; drain. Stir in currants and seasonings. Combine cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Press cancel; remove inner pot from the heat., Place 1 sheet of phyllo dough on a work surface with a short end facing you; brush with melted butter. Place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut the 2 layered sheets into four 14x2-1/4-in. strips., Place a rounded teaspoonful of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter; press onto triangle to seal. Turn triangle and brush top with butter. Repeat with remaining phyllo and filling. Wipe inner pot clean., Place wire rack into inner pot. Arrange triangles in a single layer on rack. Cover with air frying lid. Press air fry function; select bake setting. Press timer; set to 5 minutes. Start. , Turn triangles over and air-fry an additional 2 minutes or until lightly browned. Repeat with remaining triangles. , For sauce, in a food processor or blender, combine yogurt, mango, salt, cumin and cayenne. Pulse until mango is slightly broken down. Stir in currants. Serve with warm appetizers.

Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 108mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

PHYLLO PASTRY TRIANGLES



Phyllo Pastry Triangles image

Provided by Food Network

Categories     dessert

Time 25m

Number Of Ingredients 3

5 sheets phyllo dough
2 tablespoons melted butter
4 tablespoons cinnamon sugar

Steps:

  • Preheat oven to 400 degrees F. Take 1 sheet of phyllo dough, brush it very carefully with butter. Sprinkle with sugar. Repeat until all the ingredients are used up. Cut the dough in half lengthwise. Then cut into triangle wedges. Approximately 8 pieces from each half. Place on a sheet pan, lay out triangles and bake until golden brown.

PHYLLO TRIANGLES WITH GOAT CHEESE AND RED ONION



Phyllo Triangles with Goat Cheese and Red Onion image

Provided by Food Network

Time 1h38m

Yield 60 to 72 appetizers

Number Of Ingredients 6

4 tablespoons extra virgin olive oil
8 large red onions, cut in half lengthwise and sliced thin
Salt and pepper
8 ounces goat cheese
24 sheets phyllo dough
1 cup melted butter

Steps:

  • In a large skillet, heat oil over low heat. Saute onions until caramelized. Season with salt and pepper and remove from heat. Bring to room temperature. Crumble cheese into cooled mixture and set aside.
  • Preheat oven to 400 degrees F. Butter a flattened sheet of phyllo with a pastry brush. Top with another sheet of dough and brush with butter. Cut dough into 6 (2-inch) strips. Place a1 tablespoon of the onion mixture in the bottom left hand corner of each strip. Begin to fold as you would a flag, until each strip is entirely folded. Continue with remaining dough filling. Brush packets with butter and place on parchment lined sheet pan. Bake for 6 to 8 minutes or until golden.

PHYLLO TRIANGLES STUFFED WITH FRESH CHEESE (BRIOUATS BIL JBEN)



Phyllo Triangles Stuffed with Fresh Cheese (briouats bil jben) image

Provided by Jeff Koehler

Categories     Cheese     Dairy     Appetizer     Fry     Ramadan     Ricotta     Phyllo/Puff Pastry Dough     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 16 stuffed triangles

Number Of Ingredients 9

1/2 lb/225 g ricotta, fresh semisoft farmer's cheese, or Mexican queso fresco
1 large egg
Heaped 1 Tbsp finely chopped fresh cilantro
4 sheets phyllo dough or warqa, plus more in case of breakage
Olive oil for brushing
1 egg yolk, whisked
Honey
Light olive oil or vegetable oil for frying
1 Tbsp toasted sesame seeds

Steps:

  • In a medium mixing bowl, blend the cheese, egg, and cilantro with a fork.
  • On a clean, flat work surface, unroll the phyllo sheets. Cut into strips about 3 in/7.5 cm wide and at least 9 in/23 cm long. Arrange a couple of the strips facing away from you; cover the remaining strips with plastic wrap to keep them from drying out. Lightly brush the strips with olive oil.
  • Place 1 Tbsp of the cheese filling on the end of each strip closest to you. Fold over to form a triangle, then fold again to form another triangle, and so on to the end. Brush the end of the triangle with egg yolk and fold the loose end over the brushed yolk. Place the triangles on a plate without letting them touch. Repeat with the remaining phyllo strips and cheese filling.
  • Have ready 6 dessert plates. Place a generous dollop of honey in the middle of each.
  • In a large skillet or sauté pan, heat at least 1/2 in/1.25 cm of oil until the surface shimmers. Reduce the heat to medium. Working in small batches, gently place the phyllo triangles in the oil and fry, turning once, until firm and golden brown, 30 seconds to 1 minute. Transfer with a slotted spoon to paper towels to drain.
  • Place 2 or 3 rolls on each plate, drizzle with honey, and sprinkle with sesame seeds. Serve hot.

MOROCCAN PHYLLO ROLLS



Moroccan Phyllo Rolls image

This recipe seems quite involved but its really not that bad after all the chopping and they end up going together very quickly. The end result is amazing & well worth the effort. Serve with a mixed greens salad and recipe #427818 for a main entree or make these into smaller rolls and serve as appetizers! For a wheat free version use Spelt Phyllo Sheets. Recipe from Eat, Drink, & Be Vegan by Dreena Burton.

Provided by Mindelicious

Categories     Onions

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 18

2 cups diced bell peppers (combination yellow, red, and orange)
2 1/2-3 cups diced zucchini or 2 1/2-3 cups yellow squash
1 -1 1/4 cup diced onion
1 1/2-2 cups diced fennel bulbs (about 1 medium bulb)
1/2 cup dried diced apricots (preferably unsulfured) or 1 cup fresh fig
5 -6 large garlic cloves, minced
1 1/2-2 tablespoons extra-virgin olive oil
3/4 teaspoon ground ginger
3/4 teaspoon cinnamon
1 1/2 teaspoons cumin
1/2 teaspoon paprika
1/2 teaspoon sea salt
fresh ground black pepper
1 cup cooked chickpeas or 1 cup white beans
1/2 cup fresh basil or 1/2 cup parsley, minced
8 -12 sheets phyllo pastry sheets (see ****)
2 1/2-3 tablespoons extra-virgin olive oil (to brush phyllo)
1/4 cup chopped or slivered almonds, lightly toasted (for garnish)

Steps:

  • Preheat oven to 425ºF (220ºC). Line a wide-rimmed baking sheet with parchment paper. Place bell peppers, zucchini, onion, fennel, apricots, and garlic on sheet, and toss with oil, ginger, cinnamon, cumin, paprika, salt and pepper. Roast in oven for 35-45 minutes, tossing once or twice, until veggies are caramelized in some spots and softened.
  • Remove from oven, toss in chickpeas or white beans and basil, and let cool slightly. Reduce oven temperature to 375°F (190ºC). Line a baking dish or sheet with parchment paper. Place a lightly dampened dish towel over phyllo sheets to keep moist while preparing rolls.
  • Lightly brush top of one sheet with oil. Place another sheet (not brushed with oil) on top. Spread ¾-1 cup roasted veggie mixture (see note) down the center of top sheet, leaving 1-2-in (2½-5-cm) space from edges. Fold left side over filling and roll up, tucking in sides as you go. Brush with additional oil and place in lined baking dish or sheet.
  • Repeat process until all phyllo and mixture are used; you will have 4-6 rolls (see note).
  • Bake for 24-28 minutes, until golden brown. Serve warm, drizzled with recipe #427818, and garnished with almonds.
  • ***Use 8 sheets to make generously stuffed rolls or 12 sheets for smaller ones. If the roll is quite full, it may tear while baking. This of course won't ruin them, but will affect the presentation (if that's important to you).
  • ***As appetizers: Make smaller rolls or bite-sized phyllo triangles. For the latter, brush one sheet with oil. Then, with a sharp knife, cut 4 strips lengthwise down length of sheet. Place a small spoonful of filling at the base of one strip. Then, fold that corner over to form a triangle, and continue to fold back and forth until you reach the top (like folding a flag). Repeat process until you have used up all the filling. Bake at 375ºF (190ºC) for 15-20 minutes, until golden. Serve with recipe #427818 as a dip.

Nutrition Facts : Calories 421.6, Fat 20.6, SaturatedFat 2.9, Sodium 684.9, Carbohydrate 52.5, Fiber 9, Sugar 7.3, Protein 10.4

PHYLLO TRIANGLES



Phyllo Triangles image

Tissue-thin phyllo pastry encloses a mixture of ricotta, golden raisins, and portobello mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 16

Number Of Ingredients 14

1 15-ounce container part-skim ricotta
1/4 cup (1/2 ounce) sliced almonds
1/4 cup golden raisins
1 tablespoon minced garlic, (2 to 3 cloves)
1 6-ounce onion, finely diced (1 1/2 cups)
2 medium portobello mushrooms (about 8 ounces total), stems removed and discarded, cut into 1/4-inch dice
3/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 tablespoon balsamic vinegar
1/4 cup finely chopped fresh flat-leaf parsley
12 sheets phyllo dough
Olive-oil cooking spray

Steps:

  • Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3 hours or overnight.
  • Heat oven to 350 degrees. Place almonds on a baking pan; toast until fragrant, about 6 minutes. Transfer from oven to cool, then break almonds into small pieces; set aside. Place raisins in a bowl, cover with 1/4 cup warm water, and set aside.
  • Heat a large saute pan coated with olive-oil cooking spray over medium heat. Add garlic and onion; saute until translucent, about 5 minutes. Add mushrooms; cook until tender and juices are released, about 3 minutes more. Add raisins, soaking liquid, salt, cinnamon, cayenne, and cumin; cook until the liquid has been absorbed. Stir in balsamic vinegar, and transfer to a medium bowl to cool. When fully cool, about 25 minutes, stir in chopped parsley.
  • Place phyllo on a dry work surface; cover with a slightly damp towel. Coat one phyllo sheet with cooking spray. Cover with a second sheet; coat with cooking spray. Place a third sheet on top; cut stack into four 4-by-12-inch strips. Place 1 tablespoon ricotta on bottom of each stack; spread into the left corner to form a small triangle. Top with 2 tablespoons mushroom mixture. Fold phyllo by bringing bottom left corner over to meet right edge of pastry. Fold triangle along strip to fully enclose filling. Place on a parchment-lined baking pan. Repeat with remaining phyllo and filling. Coat triangles with cooking spray; sprinkle with reserved nuts. Bake until golden, about 40 minutes, rotating halfway through cooking. Serve.

MEXICAN CHOCOLATE PHYLLO TRIANGLES



Mexican Chocolate Phyllo Triangles image

Make and share this Mexican Chocolate Phyllo Triangles recipe from Food.com.

Provided by Charmie777

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 4

6 ounces bittersweet chocolate (or Mexican chocolate)
1/2 cup granulated sugar
8 sheets phyllo pastry (defrosted)
8 tablespoons unsalted butter, melted (1 stick)

Steps:

  • Line an 11x17-inch baking tray with parchment paper.
  • Break up 4 ounces of chocolate into 1/2-ounce pieces. Set aside.
  • In a food processor, finely grind the remaining chocolate with the sugar.
  • Lay 8 sheets of phyllo out on top of each other. Place one sheet lengthwise on the work surface. Keep the remaining sheets covered with a damp towel.
  • Brush the sheet with some melted butter. Sprinkle with 1 1/2 tablespoons of the sugar mixture.
  • Place a second sheet over the sugared sheet. Butter the second sheet and sprinkle with the sugar mixture.
  • Add 2 more sheets, buttering and sprinkling between each.
  • Cut the phyllo horizontally into 4 even strips.
  • Starting at the left side of one of the strips, place a 1/2-ounce piece of chocolate 2 inches from the end. Fold the phyllo that is to the left of the piece of chocolate over the chocolate toward the back side of the strip, making a 3-inch triangle. The left end of the phyllo should be even with the back edge.
  • Fold the piece of chocolate to the right, over itself, retaining the triangular shape. Fold the chocolate piece toward the front edge of the strip. Continue wrapping the chocolate, alternating the direction with each fold, until you get to the end. (It is like folding a flag).
  • Wrap the other strips in the same manner. With the remaining sheets, make 4 more chocolate-filled triangles.
  • Preheat the oven to 350°F
  • Place the triangles on the baking sheet. Bake until golden brown, about 10 minutes.
  • Serve warm.

Nutrition Facts : Calories 207, Fat 12.7, SaturatedFat 7.6, Cholesterol 30.5, Sodium 93.3, Carbohydrate 22.5, Fiber 0.4, Sugar 12.5, Protein 1.5

MOROCCAN-STYLE CHICKEN PHYLLO ROLLS



Moroccan-Style Chicken Phyllo Rolls image

These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.

Categories     Chicken     Egg     Bake     Cocktail Party     Almond     Spice     Cinnamon     Phyllo/Puff Pastry Dough     Gourmet     Appetizer     Hors D'Oeuvre

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 18

1 small onion, finely chopped
1 tablespoon olive oil
Scant teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
1 1/4 pound chicken thighs (with skin and bones)
3/4 cup low-sodium chicken broth
1/2 cup water
1 (3-inch) cinnamon stick
1/4 cup sliced almonds, toasted , cooled, and coarsely chopped
2 large eggs, lightly beaten
1 stick (1/2 cup) unsalted butter, melted
8 (17- by 12-inch) phyllo sheets, thawed if frozen
1 teaspoon ground cinnamon
2 teaspoons brown mustard seeds

Steps:

  • Make filling:
  • Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 5 minutes. Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes total. Transfer chicken with tongs to a bowl, reserving cooking liquid.
  • When cool enough to handle, shred chicken, discarding skin and bones, and transfer to a large bowl. Transfer cooking liquid to a 2-cup glass measure (do not clean saucepan) and let stand 1 minute, then skim off fat and discard cinnamon stick. Return liquid to saucepan and simmer over moderately high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minutes, then stir into shredded chicken along with almonds.
  • Reserve 2 tablespoons beaten egg in a cup for egg wash. Lightly season remaining egg with salt and pepper, then cook in 1/2 tablespoon butter in an 8- to 10-inch nonstick skillet over moderately high heat, stirring, until just set but still slightly soft. Stir scrambled egg into filling.
  • Make rolls:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
  • Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with overlapping sheets of plastic wrap and a damp kitchen towel, and brush generously with some melted butter. Evenly sift 1/4 teaspoon cinnamon over buttered phyllo using a fine-mesh sieve, then top with another phyllo sheet and generously brush with butter.
  • Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you. Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, leaving ends open. Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkling). Make another roll with remaining half stack. Make 6 more rolls in same manner, transferring to cutting board.
  • Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere. Cut each roll crosswise into 4 pieces and arrange pieces 1 inch apart on 2 baking sheets. Bake, switching position of sheets halfway through baking, until phyllo is golden brown, about 12 minutes total.
  • Transfer rolls to a rack to cool slightly.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
  • Use Fresh Ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh vegetables, fruits, and herbs.
  • Don't Overcook the Phyllo Dough: Phyllo dough is delicate and can easily overcook. Be careful not to overcook it, or it will become dry and brittle.
  • Use a Sharp Knife: When cutting the phyllo dough, use a sharp knife to ensure clean, even cuts.
  • Serve the Moroccan Phyllo Triangles Warm: These triangles are best served warm, so make sure to eat them as soon as they are cooked.

Conclusion:

Moroccan phyllo triangles are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a light meal. With their flaky crust and flavorful filling, these triangles are sure to please everyone. So next time you are looking for a new recipe to try, give these Moroccan phyllo triangles a try. You won't be disappointed!

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