Best 11 Phyllo Triangles With Halva Recipes

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If you're looking for a delicious and easy-to-make dessert, then phyllo triangles with halva are the perfect recipe for you. Halva, a sweet and crumbly confection made from sesame seeds, honey, and nuts, is wrapped in layers of crispy phyllo dough and baked until golden brown. The result is a delectable pastry that is sure to impress your friends and family. With just a few simple ingredients and steps, you can create this tasty treat in no time. So gather your ingredients and preheat your oven, because it's time to make some phyllo triangles with halva!

Here are our top 11 tried and tested recipes!

TIROPITAS: PHYLLO CHEESE TRIANGLES



Tiropitas: Phyllo Cheese Triangles image

Tiropitas are delicious packets of crisp phyllo pastry wrapped around a savory cheese filling. Enjoy this Greek classic at your next gathering.

Provided by Lynn Livanos Athan

Categories     Appetizer     Side Dish

Time 1h5m

Number Of Ingredients 8

8 ounces feta cheese
2 ounces cream cheese, softened
1 ounce crumbled blue cheese, optional
8 ounces ricotta cheese
3 tablespoons grated Parmesan cheese
2 large eggs, lightly beaten
1 pound phyllo pastry sheets
1/2 cup melted butter

Steps:

  • Preheat oven to 350 F. Lightly grease 2 large baking sheets.

Nutrition Facts : Calories 291 kcal, Carbohydrate 22 g, Cholesterol 80 mg, Fiber 1 g, Protein 9 g, SaturatedFat 11 g, Sodium 487 mg, Sugar 1 g, Fat 18 g, ServingSize 24 pastries, UnsaturatedFat 0 g

CHEESE FILLED TRIANGLES



Cheese Filled Triangles image

The only tricky part of this recipe is working with phyllo, and once you get the hang of it, it's fun. Sometimes you get a bad batch of phyllo that rips and tears easily, so I always buy an extra just in case. I have frozen these before baking. Just add a few minutes to cooking time when you cook them in a frozen state. I have also doubled this recipe for large parties.

Provided by Kathleen

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 36

Number Of Ingredients 9

3 tablespoons olive oil
1 onion, finely chopped
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 teaspoon salt
1 (4 ounce) package feta cheese, crumbled
½ cup cottage cheese
1 egg, beaten
1 (16 ounce) package phyllo dough
1 cup unsalted butter, melted

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
  • Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 7.6 g, Cholesterol 26.6 mg, Fat 9.1 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 5 g, Sodium 239.3 mg, Sugar 0.6 g

POTATO SAMOSA PHYLLO TRIANGLES



Potato Samosa Phyllo Triangles image

Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the filling of garam-masala-spiced potatoes and peas is quite traditional. They bake up light and crisp, ready for a dip in chutney or raita. Serve these samosas with a salad for a vegetarian main course, or make smaller ones as appetizers.

Provided by Lillian Chou

Categories     Potato     Appetizer     Side     Bake     Cocktail Party     Vegan     Party     Potluck     Phyllo/Puff Pastry Dough     Cumin     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 dozen

Number Of Ingredients 11

1 1/2 pound Yukon Gold or boiling potatoes
1 large onion, chopped (2 3/4 cups)
1 teaspoon garam masala (Indian spice blend)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/4 cup vegetable oil
1/2 cup frozen peas, thawed
12 (17- by 12-inch) phyllo sheets, thawed if frozen
3/4 stick unsalted butter, melted and cooled
Accompaniment:
Indian chutney

Steps:

  • Peel potatoes and cut into 1/2-inch cubes. Put in a medium saucepan with 1 teaspoon salt and enough water to cover by 1 inch. Simmer until tender, about 15 minutes, then drain in a colander.
  • Cook onion, spices, and 3/4 teaspoon salt in oil in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until golden brown, 8 to 10 minutes. Add potatoes and peas and cook, stirring, 3 minutes, then remove from heat and cool slightly.
  • Preheat oven to 375°F with racks in upper and lower thirds.
  • Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on work surface. Gently brush with some butter, then lay a second sheet on top and brush with butter. Cut crosswise into 4 strips. Put 2 tablespoons filling near one corner of 1 strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on baking sheet. Make 3 more triangles in same manner. Repeat with remaining phyllo and filling. Generously brush both sides of each samosa with butter and bake, turning samosas over halfway through and switching position of sheets, until golden and crisp all over, about 25 minutes total. Cool slightly. Serve warm or at room temperature.

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.

SPINACH PHYLLO TRIANGLES



Spinach Phyllo Triangles image

Provided by Sandra Lee

Categories     appetizer

Time 1h10m

Yield 24 servings

Number Of Ingredients 11

1/2 cup ricotta cheese
2 tablespoons butter
1 cup chopped fresh parsley leaves
1 (10-ounce) package frozen creamed spinach
1 tablespoon pepper
1 teaspoon ground nutmeg
2 tablespoons ouzo
1 (3.5-ounce) package reduced fat crumbled feta cheese
1/4 cup minced pepperoncini and their juices
1 box phyllo dough, thawed
Extra-virgin olive oil

Steps:

  • Using a coffee filter set over a bowl, drain the ricotta. Discard liquid and set ricotta aside.
  • In a 2-quart saute pan over medium heat, melt butter. Add parsley, creamed spinach, pepper, and nutmeg and cook for 5 minutes. Add ouzo and simmer for another 5 minutes. Remove from heat and stir in ricotta and feta cheeses and the pepperoncini. Let cool and then refrigerate for 20 minutes or more.
  • Preheat oven to 375 degrees F.
  • In the meantime, roll out the phyllo dough and, starting from the long side, cut sheets into 2-inch wide strips. Cover with a paper towel and a slightly dampened kitchen towel. Take 3 strips and brush the top sheet lightly with olive oil. Top with 1 teaspoon of filling, placed 1/2-inch above the bottom corner. Fold into a triangle shape and repeat as though folding into a flag. Repeat. Arrange triangles seam side down on a cookie sheet lined with parchment paper. Lightly brush triangles with olive oil and bake for 20 minutes or until golden brown. Cool slightly and transfer to a serving platter. Freeze leftover phyllo dough for other uses.

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 TRIANGLES



Phyllo Triangles image

From the Better Homes and Gardens Cookbook. These are yummy! They disappear in no time at any party. They do take a little time and technique to prepare though!

Provided by PianoCook

Categories     Pork

Time 45m

Yield 36 triangles, 6-8 serving(s)

Number Of Ingredients 8

8 ounces bulk hot Italian sausage
1/4 cup onion, finely chopped
1/2 cup ricotta cheese
1/2 cup mozzarella cheese, shredded
1/2 teaspoon dried oregano, crushed
12 sheets frozen phyllo dough, thawed
1/2 cup butter, melted
1 cup meatless spaghetti sauce, heated (optional)

Steps:

  • For filling, cook sausage and onion until sausage is brown. Drain fat; pat dry with paper towels. Combine sausage mixture, ricotta cheese, mozzarella cheese and oregano; set aside.
  • Place one sheet of phyllo dough on a cutting board or other flat surface. Lightly brush to edges of dough with some of the melted butter. Place another sheet of phyllo dough on top; brush with butter. (Keep remaining phyllo sheets covered with plastic wrap until needed.).
  • Cut the 2 layered phyllo sheets crosswise into 6 equal strips, each 14 inches long. Spoon 1 well-rounded teaspoon of filling about 1 inch from an end of each dough strip.
  • To fold each strip into a triangular bundle, first bring to a corner over the filling so the short edge lines up with the side edge. Continue folding the triangular shape along the strip until the end is reached. Repeat with remaining phyllo, butter and filling.
  • Place triangles on baking sheet; brush with butter. Bake in a 375 degree oven 15 minutes or until brown. If desired, serve with spaghetti sauce.

Nutrition Facts : Calories 446, Fat 32.7, SaturatedFat 16.8, Cholesterol 80, Sodium 824.7, Carbohydrate 23.2, Fiber 0.9, Sugar 0.8, Protein 14.5

CRANBERRY PHYLLO TRIANGLES



Cranberry Phyllo Triangles image

It's hard to eat just one of these crispy cranberry-filled triangles. It you prefer, make the chocolate version instead.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 30 triangles.

Number Of Ingredients 9

1/2 cup chopped fresh or frozen cranberries
3 tablespoons sugar
2 tablespoons raisins
2 tablespoons chopped pecans
1 tablespoon honey
1/4 teaspoon shredded orange peel
20 sheets phyllo dough (14 inches x 9 inches)
1/2 cup butter, melted
Confectioners' sugar

Steps:

  • In a saucepan, combine the cranberries, sugar, raisins, pecans, honey and orange peel; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Drain and discard any juice. Cool to room temperature., Lightly brush one sheet of phyllo with butter; place another sheet of phyllo on top and brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying. Cut the two layered sheets into three 14x3-in. strips. Place a teaspoon of cranberry filling in lower corner on 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 and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strips of dough and remaining sheets of phyllo., Place triangles on a greased baking sheet. Bake at 375° for 15-17 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 91mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

THREE-CHEESE PHYLLO TRIANGLES WITH ONIONS AND YOGURT



Three-Cheese Phyllo Triangles with Onions and Yogurt image

Provided by Diane Kochilas

Categories     Cheese     Egg     Onion     Appetizer     Bake     Vegetarian     Yogurt     Feta     Dill     Phyllo/Puff Pastry Dough     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 36 triangles

Number Of Ingredients 11

For the filling:
1/3 cup extra virgin olive oil, plus more for brushing pastries
2 large onions, finely chopped (about 2 cups)
1 1/2 cups (about 12 ounces) fresh Greek myzithra, whole milk ricotta, or farmer's cheese, crumbled
3/4 cup (about 3 ounces) Greek feta, crumbled
3/4 cup (about 2 ounces) grated Greek kefalotyri cheese or other hard sheep's milk cheese, such as pecorino
1/2 cup thick Greek or Mediterranean-style yogurt or drained plain yogurt
1/3 cup finely chopped fresh dill
2 large eggs
Salt and freshly ground black pepper to taste
1 pound (about 18 sheets) commercial phyllo, defrosted and at room temperature

Steps:

  • 1. Heat 3 tablespoons of the olive oil over medium heat in a large, preferably nonstick, skillet and cook the onions until soft and lightly golden, or 10 to 12 minutes. Stir as you cook them. Remove from the heat and set aside.
  • 2. Combine the cheeses, yogurt, remaining olive oil, cooked onions, and dill. Beat the eggs lightly and add to the mixture, mixing well. Season with salt and pepper.
  • 3. Have the phyllo ready. Place the sheets in front of you and, using a sharp knife, cut lengthwise into 4 equal columns. Stack them, and keep the stack covered with a dry kitchen towel and then over that a damn kitchen towel. Preheat the oven to 350°F, and lightly oil 2 baking sheets.
  • 4. Remove 1 strip of phyllo, brush it lightly with olive oil, and place another strip on top. Brush that with oil, too. Place a teaspoon of the filling in the lower right-hand corner of the phyllo, about 1/2 inch from the edge. Fold up the right corner to form a right triangle, and continue folding, the way one folds a flag. Place seam side down on the baking sheet. Continue until the phyllo and filling are used up. Bake in the center of the oven for 12 to 15 minutes, or until puffed and golden. Serve warm.

PHYLLO TRIANGLES



Phyllo Triangles image

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

Provided by swiz58

Categories     Lunch/Snacks

Time 1h30m

Yield 50 serving(s)

Number Of Ingredients 12

10 sheets phyllo dough
1/2 cup butter (or more)
1 tablespoon olive oil
2 tablespoons onions, minced
3 garlic cloves, minced
1 cup ricotta cheese
3/4 cup spinach, cooked, squeezed dry
1/3 cup parmesan cheese, grated
1/2 teaspoon lemon rind, grated
1 pinch pepper
1 pinch salt
1 pinch nutmeg

Steps:

  • Saute onion and garlic in olive oil for 2 minutes.
  • In a bowl, stir together onion mixture,ricotta, spinach,parmesan,rind, salt,pepper and nutmeg.
  • Place one sheet of phyllo on the work surface.
  • Cover remaining phyllo with a damp cloth.
  • Use a ruler to cut the phyllo into 5 sheets about 2.5 inches wide.
  • Brush each strip with melted butter.
  • Spoon heaping teaspoons of filling about 1/2 inch from the end of each strip
  • Fold 1 corner of the phyllo over the filling so the bottom edge meets the side edge to form a triangle.
  • Fold up the triangle.
  • Continue folding sideways and upward until the end of the phyllo is reached.
  • Repeat
  • Brush triangles with butter.
  • Freeze (Do not thaw before baking).
  • Bake in 375* oven for 15 to 18 minutes.

Nutrition Facts : Calories 42, Fat 3.2, SaturatedFat 1.8, Cholesterol 8, Sodium 49.2, Carbohydrate 2.3, Fiber 0.1, Sugar 0.1, Protein 1.1

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.

Tips:

  • Use room temperature butter for the filling, as it will be easier to mix and spread.
  • If you don't have phyllo dough, you can use puff pastry instead.
  • To make the triangles easier to fold, cut the phyllo dough into 4-5 inch squares.
  • Be careful not to overfill the triangles, or they will be difficult to fold and seal.
  • Bake the triangles until they are golden brown and crispy.
  • Serve the triangles warm or at room temperature.

Conclusion:

Phyllo triangles with halva are a delicious and easy-to-make dessert that is perfect for any occasion. They are crispy, flaky, and filled with a sweet and nutty halva filling. These triangles are sure to be a hit with your friends and family.

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