Desserts, Vegetarian

Sweet Cheese Phyllo Triangles Drizzled with Honey

November 3, 2015

honey cheese phyllo trianglesAs you may have noticed, I love cheese. Apart from feta which is pretty intense, there are also several Greek soft mild cheeses that are great in desserts. These little triangles combine crispy and sweet with a bit of savory. These are when you want something sweet but not too sweet and they are very easy to make.

Anthotiro is a fresh Greek cheese that can be used in both sweet and savory recipes. It is fairly lower in fat and salt so it works well in a variety of recipes. I’ve used it to make a healthier and lighter cheesecake, but I often use it in the place of feta cheese in a Greek salad, or when I want a milder cheese to lower the salt content like these low sodium cheese pies.

For this recipe you use phyllo as your “dough”. There is no butter in them, just a bit of olive oil is brushed on the phyllo. You can use ricotta cheese if you are unable to find anthotiro, although anthotiro is a bit lower in fat.

You can freeze them and warm them up when needed. Drizzle honey right before serving.

Sweet Cheese Greek Phyllo Triangles Drizzled with Honey

Prep Time: 25 minutes
Cook Time: 20 minutes
Crispy Phyllo triangles stuffed with soft cheese slightly sweetened and drizzled with honey.
Course: Dessert
Cuisine: Greek, Mediterranean
Servings: 24 triangles
Author: Elena Paravantes RDN
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Ingredients

  • ¼ cup brown sugar
  • 10 ounces anthotiro or ricotta
  • 1 heaping tablespoon honey
  • 1 small egg
  • 1/2 teaspoon cinnamon
  • Olive oil for brushing
  • 6 phyllo sheets

Instructions

  • Preheat the oven at 350 degrees Fahrenheit (175 degrees Celsius)
  • In a bowl mix and knead the brown sugar, cheese and honey.
  • In a small bowl whip the egg with the cinnamon and add that to the cheese mixture
  • Spread out one phyllo sheet, brush with olive oil and cut lengthwise (the lond side) in 4 strips.
  • Place a heaping teaspoon of the cheese mixture on the top corner and fold in small triangles
  • Repeat for the 5 more phyllo sheets, until you have 24 triangles
  • Place on the pan and bake for about 20 minutes until golden.
  • Remove from oven, drizzle with honey and serve.
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Photo by Elena Paravantes

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2 Comments

  • Reply Theresa November 5, 2015 at 4:28 am

    Can you serve these cold or at room temperature? I’m considering making them for a party I’ll be attending, but don’t know if I’ll be able to reheat them onsite. Thank you!

    • Reply Elena Paravantes RD November 5, 2015 at 4:35 pm

      You could, but the phyllo will be soft, not crispy.

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