Leek and Parmesan Pastry

I bought phyllo pastry about a month ago and popped it in my freezer, swearing I would be baking a delicious meal with it very soon. One month later, the box of frozen phyllo sheets was staring me right in the face. To force myself to get creative, I tossed them in the fridge to thaw overnight. The next day I searched through the fridge and found an oddly large amount of leeks and cream cheese … perfect! This “savouree” phyllo pastry recipe is surprisingly easy to make with its only true rule being to work fast but with delicate hands while handling the phyllo pastry sheets. They would be a great party favour and a sure crowd pleaser since they can even be made vegan!

Ingredients (8 triangles):

4 sheets of phyllo pastry (thawed)
2 shallots finely chopped
2 leeks finely chopped
2 cloves of garlic minced
2 tbs + 2 tbs of butter*
1 tbs + 2 tbs of olive oil
2 tbs of cream cheese*
1/4 cup of milk*
2 tsp of salt
2 tsp of freshly cracked black pepper
1/2 cup of grated Parmesan*
1 tbs each of your prefered fresh herbs (I used dill)

Directions:

Preheat your oven to 365F and line a baking sheet with parchment paper. After rinsing off your leeks, trim them and finely chop them along with your shallots. In a pan, add 2 tbs of butter and 2 tbs of oil. Once the pan is heated, add in your shallots and leeks. Cook them down until softened (approx. 5 minutes)

Add in your two cloves of garlic your finely chopped dill or herb of choice, the milk, cream cheese, salt, pepper and Parmesan. Continue to cook the filling until the milk has been absorbed and filling becomes fragrant.

Take your filling mixture off the heat and let it rest while you prepare your phyllo pastry. Set up a damp cloth on flat surface and roll your sheets of unused pastry in the cloth while you cook to avoid the pastry from dying out.

Meltdown your remaining 2 tbs of butter and 2 tbs of oil and set aside to use to brush the pastry. Carefully remove 2 sheets of phyllo pastry from the package, seperate the two sheets, lightly brush the butter and oil on one sheet and place the second one on top of the buttered sheet. Cut the two sheets that have now become one into 4 strips.

Spoon 1-2 tbs of filling depending on your preference (I only put 1 tbs) at the bottom of each strip. Fold over and over again from the bottom upwards into a triangle shape.

Place the triangles onto your prepared baking sheet, brush the tops with butter and oil mixture and bake for 20-25 minutes or until golden brown.

I encourage you to try the filling before you place them in your pastry to see if the taste can be adjusted by adding more salt, pepper or herbs. This recipe can easily be doubled or tripled if you wish to make more triangles. Also, make sure to brush butter on any parts of the pastry that are not sticking together or that are dry to avoid it from falling apart in the oven.
*This recipe can be made vegan if you prefer. All you have to do is use vegan butter, vegan cream cheese, nutritional yeast to replace the Parmesan and your favourite unsweetened plant based milk.

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