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Garlic and Cheese Betzels (Triangles)



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  • Cooking Time: N/A

Garlic and Cheese Betzels (Triangles)

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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]

Ingredients:

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

Serves:

32 Servings

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