If you want to make some delicious, tasty, and also original snacks, I suggest you try these small phyllo dough triangles with jam. They are super crunchy and disappear almost immediately, just the time to bake them. This is a little recipe I recommend keeping in mind when you have leftover phyllo dough sheets from other preparations. Unfortunately, it is a dough that is best consumed entirely once you open a package. However, not all the sheets are always used, so… what to do with those that remain? The answer is: these sweet triangles.
Other ideas with phyllo dough:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10 triangles
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 10 Phyllo Dough Triangles with Jam
For this recipe, I used four phyllo sheets measuring 14.5 x 9.8 inches. You will need two sheets to make five triangles.
You can make these triangles with any type of jam or preserve. I can also see them being great with hazelnut cream, for the unrepentant sweet tooth.
- 4 sheets phyllo dough (14.5 x 9.8 inches)
- jam or preserve (any flavor you like)
- vegetable oil
- milk
- brown sugar
Tools
- Brush
- 1 Baking tray
Preparation of Phyllo Dough Triangles with Jam
Take the first sheet of phyllo dough and brush it with some vegetable oil.
Cover it with a second sheet and brush it with oil as well.
Then cut five strips about 2.75 inches wide.
Place a teaspoon of jam or preserve at the base of each strip and fold the phyllo dough diagonally over the filling as shown in the photo.
Repeat this process diagonally to the end of the strip to form a triangle.
Do the same with the other strips and place the 5 triangles obtained on a baking tray lined with parchment paper. Follow the same procedure to make the other five triangles.
Once ready, brush them with a little milk and sprinkle with brown sugar.
Bake the phyllo dough triangles with jam in a preheated static oven at 356°F for about 10 minutes or until golden brown. Remove from the oven and let them cool slightly before serving. Enjoy! Paola
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