Try the recipe and see what you think. The best part is you can do these ahead of time and freeze them. For a recent cocktail party, I also made simple ham and gruyere ones, which were nice, too. You could also try placing a small square of dark chocolate in the triangles for dessert!
Phyllo Triangles stuffed with Salmon, Dill and Mascarpone
1 salmon fillet, cooked and shredded into large chunks
1 Tbsp. fresh dill, chopped
3 Tbsp. minced red onion
3 Tbsp. minced red or yellow bell pepper
3 Tbsp. mascarpone cheese, softened
4 sheets phyllo dough, thawed if using frozen
2 Tbsp. melted butter
Combine the mascarpone, dill, onion and bell pepper in a small bowl. Fold in the salmon pieces gently, taking care not to break up the salmon too much. Unfold the phyllo dough and position it with the shorter end near you. Cut in half lengthwise with kitchen shears, and then cut each half in half (lengthwise) again. You should have 4 long sections, each about 3 in. wide.
Put 4 single layer strips of phyllo in front of you and cover the rest of the strips with a damp kitchen towel. Working quickly, brush each strip lightly with melted butter. Place 1 tsp. of the salmon filling at the bottom of each strip and fold one corner over to form a triangle. Continue folding over and over (like a flag) until the end of the strip. Brush with butter to seal the edge of the triangle.
Bake at 400 degrees F/200 degrees C for 15 minutes until golden brown and puffed. This recipe makes about 16 triangles, so double or triple the recipe if you're having a crowd. You can freeze these before baking and bake straight from the freezer when you want them.
*Note that this recipe is based on the size of phyllo available in