Introducing my very cheesy Cheese Triangles. They're filled with crumbled feta, grated parmesan and gouda, and baked until golden and deliciously crunchy. Don't be fooled by their size, they're far more filling than they look.
Meals Sides & Sauces

Cheese Triangles

February 1, 2019
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Introducing my very cheesy Cheese Triangles. They’re filled with crumbled feta, grated parmesan and gouda, and baked until golden and deliciously crunchy. Don’t be fooled by their size, they’re far more filling than they look.

These Cheese Triangles are filled with crumbled fetta, grated parmesan and gouda, and baked until the puff pastry is golden and deliciously crunchy. Don't be fooled by their size, they're far more filling than they look.

Whenever l am lucky enough to visit Greece, the one thing l ALWAYS do is visit the bakeries. What l look forward to most is sinking my teeth into pastries that are filled with soft, slightly melted cheese that’s wrapped within wafer-thin layers of golden baked filo pastry. This is the sort of food that inspires me.

These Cheese Triangles are filled with crumbled fetta, grated parmesan and gouda, and baked until the puff pastry is golden and deliciously crunchy. Don't be fooled by their size, they're far more filling than they look.

The Pastry: While filo pastry is what would normally be used for cheese triangles, l’m taking a short cut by using puff pastry. It works well, especially if you’re planning a mid-week meal because it’s simply faster and less fiddly.

The Cheese: Feta cheese is the highlight of many Greek dishes, and my cheese triangles are no exception. I’ve used a combination of cheese; feta, parmesan and gouda, but you can use just feta or combine feta with one other cheese if you prefer. Parmesan and / or gouda cheese could also be substituted with kefalograviera (note 1).

Herbs and Spices: You are probably familiar with just how salty feta can be. It’s a good idea to taste the filling first before you add any salt. The mint provides a lovely freshness, and although it’s only a small amount that’s added, you will notice it.

I’m not planning any trips to Greece anytime soon, but l can still dream.

Danielle

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Servings: 16

Ingredients

  • 4 sheets puff pastry (note 2)
  • 200 g / 7 oz feta cheese, crumbled
  • 50 g / 2 oz parmesan cheese, grated
  • 50 g / 2 oz gouda cheese, grated
  • 1/2 tsp finely chopped mint
  • 1 egg, lightly beaten

For Brushing

  • 1 egg, lightly beaten

Instructions

  1. Preheat oven to 180 C / 350 F.
  2. Place feta, parmesan, gouda, mint and lightly beaten egg in a medium bowl. Mix with a fork.
  3. Cut pastry into 10 cm x 10 cm / 4 ” x 4 ” squares (note 3).
  4. Place 1 level tbsp of mixture in each square and fold into a triangle.
  5. Seal the edges by pressing firmly with the tines of a fork.
  6. Brush the tops and sides with the lightly beaten egg.
  7. Place triangles on a baking tray lined with baking / parchment paper.
  8. Bake for 30 minutes or until golden.
  9. Serve as an appetiser or as a main with a salad and / or grilled meat.

Notes

  1. Kefalograviera is Greek cheese which is made from a mixture of sheep and goat’s milk. It’s a hard cheese with a salty, sharp flavour. It’s often used in pies and pastries.
  2. It is easier to cut the pastry into squares when it has just thawed. When fully thawed, the pastry becomes too soft and can easily stretch out of shape.
  3. The puff pastry sheets l buy measure 25 cm x 25 cm (10″ x 10″). If your sheets have similar measurements, you’ll find that there’s excess pastry once your squares have been cut out. Don’t throw out the off-cuts. You can use them to make cheese sticks. Simply cut the excess pastry into thin strips, twist them, sprinkle them with grated cheese and bake until golden.

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