Gruyère and Hot Pepper Cranberry Jelly Phyllo Triangles 


1 package of phyllo dough (thawed)

8 ounces of Feta (crumbled)

6 ounces of grated Gruyère

2 ounces of cream cheese (room temperature)

¼ cup Hot Pepper Cranberry Jelly (Stonewall Kitchen)

2 eggs

1 egg yolk

4 tablespoons unsalted butter

4 tablespoons olive oil

Black Sesame Seeds


Preheat oven to 400°F.


-Place feta and cream cheese in food processor

-Pulse until combined

-Add grated gruyere, hot pepper cranberry jelly, 1 egg and egg yolk

-Pulse until combined

(can use immediately or cover and refrigerate until ready to use (up to 3 days)


To assemble:


Melt butter with olive oil in a small saucepan

-Unroll phyllo dough and cover with a thick kitchen towel

-Place one sheet of phyllo dough on large cutting board

-Using pastry brush lightly brush phyllo dough with butter and oil mixture

(you do not have to cover phyllo entirely!!)

-Place a second sheet of phyllo dough over the first

-Cut into 8 strips

-Place ¾ of a teaspoon of filling at the end (nearest to you) of each strip

-Fold corner over filling to create a triangle, continue to fold over, creating triangles

-When you reach the end spread a little of the butter mixture to seal

-Place triangles on sheet tray lined with parchment paper

– Whisk remaining egg with 1 teaspoon of water

-Using pastry brush lightly coat each triangle with egg wash

-Sprinkle black sesame seed on each triangle

-Bake triangles for approximately 10 minutes