Figgy Phyllo Triangles

Figgy Phyllo Triangles


  • 1 package dried figs chopped, 8-ounce

  • 1 cup orange juice

  • 3/4 cup walnuts chopped

  • 2 tablespoons Honey

  • 1/8 teaspoon salt

  • 1/2 package frozen phyllo dough thawed, Athens®, 1-pound

  • Butter-flavored cooking spray Pam®

  • Garnish: fresh rosemary sprigs and fresh figs


  1. Preheat oven to 400˚. Line 2 baking sheets with parchment paper.

  2. In a medium skillet, combine dried figs and orange juice; cook over medium-high heat for 5 minutes, or until orange juice is reduced to about 2 tablespoons. Remove from heat, and let cool to room temperature.

  3. In the work bowl of a food processor, combine fi g mixture and walnuts. Pulse until finely chopped. Add honey and salt; pulse until well combined.

  4. On a clean, dry surface, carefully unroll phyllo sheets. Cut into thirds lengthwise. Cover phyllo strips with a slightly damp cloth to keep them from drying out.

  5. To assemble, stack 3 phyllo strips, spraying with butter-flavored cooking spray between strips. Place 1 heaping tablespoon of fi g mixture on one end of prepared phyllo strips. Fold 1 corner of short edge over mixture, leaving a 1-inch border; continue folding side-to-side to the end of the strip, forming a triangle. Repeat procedure with remaining phyllo strips, butter-flavored spray, and fi g mixture. Place triangles, seam side down, on prepared baking sheets. Bake for 10 to 12 minutes, or until golden brown. Garnish with rosemary and figs, if desired. Serve warm.

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