Filo Triangles

Goat Cheese and Sun-Dried Tomato Filo Triangles

Filo Dough, thawed
Butter, melted
Goat cheese, softened
Sun-dried tomatoes, drained

- Cut the whole stack of thawed filo lengthwise into quarters.
- Working with 1 filo strip at a time and keeping the others covered with a barely damp towel, place the filo strip on a dry work surface.
- Brush it lightly with the melted butter.
- Place about 1 tablespoon of softened goat cheese 2.5 cm from the bottom edge. Place a piece of sun-dried tomato on top.
- Fold the lower right corner of the pastry up and over the filling, forming a triangle.
- Roll the triangle straight forward, then again on a diagonal.
- Continue folding, forming a triangle each time, until you reach the end of the strip.
- Transfer to a prepared baking sheet and brush the top of the triangle with a little more butter.
- Repeat with the other strips.
- Bake them for 20 minutes at 180C/350F.
- The triangles can be frozen, then baked straight from the freezer, adding about 5 extra minutes.

Cherry Filo Triangles

Same as the above, but with pitted cherries tossed with some sugar.