2 boxes (2 pounds) Filo pastry leaves
1 to 1+1/2 pounds unsalted butter, melted and slightly cooled
3 batches of Filling(s) (see below)
Melt the butter. Take a filo leaf, lay it out flat, and brush it with melted butter. Put another leaf on top of this one and butter
it as well. Cut this into four long strips (the dough is usually 18x24, so when you cut it, you should get four 4.5x24 strips). For
each strip, put a spoonful of filling at the top, and then flag-fold the strip into a triangle with the filling inside. Repeat until you
run out of either the filling or the filo leaves.
Slash the tops of the triangles -- be careful not to cut through to
the filling.
Bake these at 450 degrees F for about twenty to twenty-five minutes.
Roquefort-Leek filling
1/2 cup minced leeks (about two leeks)
3 tbsp butter
2 oz. Roquefort cheese
2/3 cup Ricotta cheese
1 egg-yolk
Salt and pepper if you want
Cut the green tops off the leeks; discard. Quarter the leeks down
their long axis, and rinse well in a pot of water. Now mince finely.
Sauté in the butter until tender. Crumble the Roquefort and mix in;
also stir in the ricotta. You may add some salt and pepper.
Mix well. Fills up about 24-30 triangles.
Crab filling
8 oz. fresh crab meat
3 tbsp butter
3 tbsp shallots, finely chopped
1 tbsp sherry
1 tbsp Dijon mustard
Salt and pepper if you want
Melt butter, sauté shallots until soft but not browned. Add the crab and sherry,
sauté for 30 seconds. Stir in the rest, let cool. Fills up about
24-30 triangles.
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