Side Pannel
Garlic and Cheese Betzels (Triangles)
Garlic and Cheese Betzels (Triangles)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 6 Eggs; for filling
- 1 c Gruyere cheese; freshly
- -grated
- 10 Garlic cloves; minced (10
- -to 12)
- 24 Sprigs fresh flat-leaf
- -parsley; minced
- 5 Fresh mint leaves; minced
- 12 Green olives, pitted; minced
- Salt and pepper; freshly
- -ground
- 2 ts Sweet paprika
- 2 Egg; lightly beaten
- 8 Sheets phyllo dough; thawed
- Vegetable oil; for frying
- Lemon wedges; for garnish
Directions
Preparation and Cooking: In a medium saucepan, place 6 of the eggs, add
water to cover, and bring to a low boil. Cook the eggs for 12 to 15
minutes. Drain and let cool. Peel, place the eggs a medium bowl, and mash
them coarsely with a fork. Mix in the cheese, garlic, parsley, mint,
olives, salt, pepper, paprika and 1 lightly beaten egg.
Cover a working surface with damp towel. Carefully unwrap the phyllo and
unfold it on the towel. With the long edge of the phyllo facing you, and
using a sharp knife, cut vertically through the stacked sheets of dough to
make 4 equal sections, each about 4-1/2 inches wide. Cover with another
damp towel if you are not using the phyllo immediately. Place l tablespoon
of the filling about l inch from the bottom edge of one strip. Fold over a
bottom corner of the strip to cover the filling. Continue folding as you
would a flag, to obtain a triangular shape. Beat the remaining egg and use
it to seal the top edge. Repeat the process until all the filling has been
used. In a heavy, medium saucepan pour oil to a depth of 2 inches and heat
it over medium-high heat until it reaches 325 degrees, or a piece of the
dough sizzles instantly. Fry the pastries in batches to avoid crowding
them, until golden, about 6 to 8 minutes, and drain them well on paper
towels. Serve at oncew ith lemon wedges. Makes 32 betzels.
One ounce of cheese yields about 1/4 cup when grated or shredded.
[Riverside Press-Enterpise 22 Aug 96; mcRecipe patH]
water to cover, and bring to a low boil. Cook the eggs for 12 to 15
minutes. Drain and let cool. Peel, place the eggs a medium bowl, and mash
them coarsely with a fork. Mix in the cheese, garlic, parsley, mint,
olives, salt, pepper, paprika and 1 lightly beaten egg.
Cover a working surface with damp towel. Carefully unwrap the phyllo and
unfold it on the towel. With the long edge of the phyllo facing you, and
using a sharp knife, cut vertically through the stacked sheets of dough to
make 4 equal sections, each about 4-1/2 inches wide. Cover with another
damp towel if you are not using the phyllo immediately. Place l tablespoon
of the filling about l inch from the bottom edge of one strip. Fold over a
bottom corner of the strip to cover the filling. Continue folding as you
would a flag, to obtain a triangular shape. Beat the remaining egg and use
it to seal the top edge. Repeat the process until all the filling has been
used. In a heavy, medium saucepan pour oil to a depth of 2 inches and heat
it over medium-high heat until it reaches 325 degrees, or a piece of the
dough sizzles instantly. Fry the pastries in batches to avoid crowding
them, until golden, about 6 to 8 minutes, and drain them well on paper
towels. Serve at oncew ith lemon wedges. Makes 32 betzels.
One ounce of cheese yields about 1/4 cup when grated or shredded.
[Riverside Press-Enterpise 22 Aug 96; mcRecipe patH]
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