Crispy Phyllo Ricotta Triangles Appetizers

Phyllo Ricotta Triangles are a vegetarian appetizer, quick and delicious, perfect to serve as finger food for a buffet or a brunch. They are prepared with phyllo pastry, a typical Middle Eastern pasta, made up of very thin layers that, after cooking, become golden and crunchy.

What Are Phyllo Ricotta Triangles?

Phyllo dough, also known as filo, has a rich history dating back to the Byzantine Empire and Ottoman kitchens, where thin, flaky layers of dough were used to create a variety of pastries and savory dishes. Traditionally, phyllo triangles filled with various ingredients have been a staple in Middle Eastern, Greek, and Balkan cuisines, known as bourekas, spanakopita, and more. Ricotta-filled phyllo triangles, a delicious adaptation, have roots in Mediterranean and Italian culinary traditions. Ricotta cheese, made from whey left over from cheese production, adds a creamy texture and mild flavor, making it a popular filling choice. These pastries are often enjoyed as appetizers or snacks, highlighting the versatility and global appeal of phyllo dough.

Tips for The Best Phyllo Ricotta Triangles

• Phyllo dough can dry out quickly, so work efficiently and keep the sheets you're not using covered with a damp cloth to prevent them from becoming brittle.
• Ensure that the melted butter and cottage cheese are at room temperature. This helps the butter spread evenly and the cheese incorporate smoothly into the dough.
• Be careful not to overfill the triangles with ricotta cheese. Too much filling can cause the dough to tear and the filling to leak out during baking.
• Make sure to seal the edges of the dough triangles well to prevent the filling from escaping. You can use a little water to help seal the edges.
• Always preheat your oven to the correct temperature (190°C or 370°F in this case) before baking. A properly preheated oven ensures the dough cooks evenly and crisps up nicely.
• A baking sheet prevents sticking and makes for easier cleanup. It also helps in evenly distributing heat.
• Let the triangles cool for a few minutes after baking. This helps the filling set slightly and makes them easier to handle.

Can I Use Store Bought Phyllo Dough?

Yes, you can! It's a convenient option that saves time and effort. Just be sure to follow the package instructions for thawing and handling, as phyllo dough can be delicate and prone to drying out. Store-bought dough works perfectly well for achieving crispy and delicious results.

What if I Don't Have Phyllo Dough? What Can I Use Instead?

If you don't have phyllo dough, you can use puff pastry as an alternative. Puff pastry will give a different, more buttery and flaky texture but can still work well with savory fillings like ricotta cheese. Another option is to use a simple homemade dough, similar to pie crust, for a sturdier and less delicate pastry.

What Other Cheese Can I Use Instead of Ricotta?

If you don't have ricotta, you can use cottage cheese, cream cheese, or mascarpone as substitutes. For a more savory option, feta cheese can also work well, adding a tangy flavor and a crumbly texture. Just be mindful of the moisture content and adjust accordingly to maintain the right consistency for the filling.

What Else Can I Add To The Filling?

To enrich the filling, you can add ingredients like chopped fresh herbs (such as parsley, dill, or basil), sautéed spinach, sun-dried tomatoes, or olives for added flavor. For a bit of crunch, consider adding toasted pine nuts or chopped walnuts. Spices like black pepper, garlic powder, or nutmeg can also enhance the taste.

What is a Good Dip Sauce for Phyllo Triangles?

A good dip sauce to serve with these triangles can be a classic tzatziki, made from yogurt, cucumber, garlic, and dill. Other great options include marinara sauce, a garlic aioli, or a simple sour cream and chive dip. These sauces complement the savory filling and add a refreshing contrast.

Help, Why Are my Phyllo Triangles Soggy and Not Crispy?

The triangles might be soggy and not crispy if the filling has too much moisture, the dough isn't rolled thin enough, or the oven temperature is too low. Ensure the filling is well-drained, roll the dough evenly, and bake at the correct temperature for the recommended time to achieve a crispy texture.

Can I Make These in An Air Fryer Instead?

Yes, these phyllo dough triangles can be made in an air fryer. Preheat the air fryer, place the triangles in a single layer, and cook at around 350°F (175°C) for 10-15 minutes or until golden and crispy. Keep an eye on them as cooking times may vary depending on the air fryer model.

Can I Make These Ahead of Time?

Yes, these phyllo dough triangles can be made ahead of time. You can assemble them and store them in the refrigerator for up to a day before baking.

Can I Freeze These Phyllo Triangles?

Yes, these phyllo dough triangles can be frozen. You can freeze them unbaked by placing them on a baking sheet to freeze individually, then transfer them to a freezer-safe container. Bake them directly from frozen, adding a few extra minutes to the baking time. This allows you to enjoy freshly baked triangles at your convenience.

How to Store Phyllo Ricotta Triangles

The Phyllo Ricotta Triangles can be stored in the fridge for 1-2 days, closed in an airtight container or covered with cling film. However, to enjoy them crispy, we recommend consuming them immediately after cooking, still hot or warm.

How to Make Phyllo Ricotta Triangles

Prepare the dough: pour the water into a bowl and dissolve the salt.

Add the flour and knead until a compact dough forms.

Divide the dough into 3 balls.

Roll each one out as much as possible with a rolling pin.

Then spread the melted butter and place the second layer of dough on top.

Repeat the operation again with the third layer and brush again with egg.

Roll out the dough to form a square.

Spread the ricotta cheese along two opposite sides.

Roll up from both sides until they meet in the center.

Divide into two long rolls and cut them into triangles.

Transfer them onto the baking tray and brush with the beaten egg.

Bake at 370°F (190°C) for 20 minutes.

Enjoy while they're still hot and crispy!