Garlic & Cheese Betzels (Triangles) Recipe




Garlic & Cheese Betzels (Triangles) Ingredients

6 eggs -- for filling
1 cup gruyere cheese -- freshly
1 grated
10 garlic cloves -- minced (10
1 to 12)
24 sprigs fresh flat-leaf
1 parsley -- minced
5 fresh mint leaves -- minced
12 green olives, pitted --
1 minced
1 salt and pepper -- freshly
1 ground
2 tsp sweet paprika
2 egg -- lightly beaten
8 sheets phyllo dough --
1 thawed
1 vegetable oil -- for frying
1 lemon wedges -- for garnish

A Recipe for
Garlic & Cheese Betzels (Triangles)

 

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This Recipe for Garlic & Cheese Betzels (Triangles) is one of thousands in the Recipes-to-go Cheese Cookbook.


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This is a recipe for Garlic & Cheese Betzels (Triangles) from the recipe cookbook of Recipes-to-go (Cheese)


Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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Garlic & Cheese Betzels (Triangles)

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Garlic & Cheese Betzels (Triangles) 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]

Recipe By : North Africa: the Vegetarian Table

Serves: 32

 

 

 

 

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Garlic & Cheese Betzels (Triangles) Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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