Shrimp and Cream Cheese Phyllo Triangles

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Recipe Courtesy of


Servings: 4 dozen
Prep Time: 15 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

8 ounces peeled and deveined cooked shrimp, minced
1/4 cup minced fresh dill
1/4 cup minced green onion
1/2 cup shredded fontina cheese
One 8-ounce package cream cheese, softened
1 1/2 (16-ounce) packages frozen phyllo dough, thawed
3 sticks (1 1/2 cups) butter, melted
1 large egg, lightly beaten


 

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Directions

Preheat the oven to 400 degrees F.

In a medium bowl, stir together the shrimp, dill, green onions, fontina and cream cheese.

On a clean, flat surface, unroll the phyllo dough. Stack the dough and cut lengthwise into quarters. Cover the dough with plastic wrap or a clean damp kitchen towel to prevent it from drying out.

Stack 4 strips, brushing with melted butter between strips. Spoon about 1 tablespoon of the shrimp mixture onto one end of the prepared strips. Fold one corner of the short edge over the mixture, leaving a 1-inch border. Continue folding side to side to the end of the strip, forming a triangle. Repeat the procedure with remaining the phyllo, butter and shrimp mixture. Brush with the egg.

Place the triangles, seam-side down, on baking sheets. Bake until golden brown, 12 to 15 minutes. Serve warm.

Notes

To make ahead: Place the prepared triangles on baking sheets in a single layer and freeze. Remove from the baking sheets and place in heavy-duty resealable plastic bags. Freeze for up to 1 month. To bake from frozen, place on baking sheets and let stand for 30 minutes. Bake as directed.

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Reader Comments:

54321

Absolutely delicious! The prep time was totally worth it...and my kids loved basting the phyllo sheets with butter. A great kitchen activity for the family! The taste was just amazing...and I'm sooo glad to have a few left overs for lunch tomorrow. I served them with a sweet and sour sauce for dipping. I had to cut the recipe in half, but next time I'll make more and freeze the rest. Thanks again Paula! I can always count on you for wonderful recipes.

By Kacki on April 23, 2013

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