Prawn and Ricotta Triangles
Filo is a delightfully light pastry and I love the little bit size treats they make. This is a fancy prawn and ricotta filling that is perfect for your next dinner party.
Ingredients
Serves: 15
- 3 tablespoons butter
- 1 tablespoon canola oil
- 1/3 cup diced celery stalk
- 1/3 cup diced green capsicum
- 2/3 cup diced spring onions
- 2 dashes Tabasco sauce
- 1 teaspoon salt
- 2 tablespoons plain flour
- 500g large prawns, peeled, deveined and diced
- 1/2 cup ricotta cheese
- 1/3 cup (75ml) milk
- 500g frozen filo pastry, thawed
- 125g butter
Directions
Preparation:40min ›
Cook:25min ›
Ready in:1hour5min
- Melt 3 tablespoons butter in a large frypan over medium heat and add the canola oil. Stir in the celery and capsicum then cook until tender; about 5 minutes.
- Add the spring onions,Tabasco and salt. Cook and stir until onions are wilted; about 3 minutes.
- Stir the flour, prawns, ricotta cheese and milk into the capsicum mixture; cook and stir until the prawns turn pink; about 3 minutes. Remove from heat and cool.
- Preheat oven to 220 degrees C.
- Melt 125g butter in a small saucepan over medium heat. Remove from heat and keep warm.
- Stack two sheets of filo on top of each other and cut into 3 strips about 7cm by 30cm. Brush the top of each strip with melted butter and place a teaspoon of the prawn mixture at one end. Fold filo pastry over the filling working back and forth from side to side to make a triangle. Seal the end closed with a little water or butter. Place triangle on an ungreased baking tray. Repeat with remaining filo sheets and filling.
- Bake in preheated oven until tops are golden brown and flaky; 10 to 15 minutes. Cool on a wire rack.
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Reviews and Ratings
Global Ratings:
(95)
Reviews in English (78)
very good and tasty - 20 Apr 2016
The recipe should note that the shrimp should be chopped (approx. 1cm x 1cm. - 09 Aug 2007 (Review from Allrecipes USA and Canada)
This was my first time working with Phyllo and I had great success. The filling was absolutely delicious. I did do one thing differently. I did not use the oil, only the butter. Try dipping the turnovers in Siracha. It is delicious. Also, I did freeze some filling and made more turovers a couple of weeks later with very good results. - 17 Sep 2007 (Review from Allrecipes USA and Canada)