pistachio triangles

Yield:  24 servings



8 ounces Cream cheese, softened
2 large Egg yolks
1 teaspoon Lemon juice
¼ cup American pistachios, finely chopped
¼ cup Grated Parmesan cheese
1 tablespoon Scallion, finely chopped
1 tablespoon Parsley, finely chopped
Phyllo sheets
½ cup Butter, melted


In a medium bowl beat cream cheese until fluffy; add egg yolks and lemon juice and beat to blend.  Stir in pistachios, Parmesan, scallion and parsley; cover and reserve.  According to package directions, unroll the phyllo sheets; place 6 between sheets of plastic wrap so they are completely and tightly covered.  (The remaining phyllo sheets are not used in this recipe.)  Place a length of plastic wrap on a counter; remove 1 phyllo sheet and place on the plastic wrap with long sweeping strokes brush the entire plyllo sheet with butter.  Cut into 4 equal lengthwise strips.  Place a scant tablespoon of filing on the end of each strip.  Beginning at one end, fold phyllo over filling to form a triangle; continue folding (as you would fold a flag) so that you end up with a layered triangle shape.  Place seam-side down on a buttered cookie sheet; brush tops with melted butter.  Repeat with remaining 3 strips.  Treat each of the 5 remaining phyllo sheets the same way.  Bake in a preheated 350° oven until golden – 25 to 30 minutes.  Serve at once.