Phyllo Triangles with Sausage and Mustard Noreen & Marion
These are really easy once you get rolling!
1 pound sweet Italian sausage, removed from casing and crumbled
1 cup whipping cream
1/4 cup Dijon mustard
1/2 teaspoon freshly grated nutmeg
10 phyllo pastry sheets
1 cup (2 sticks) unsalted butter, melted
Cook sausage in heavy medium skillet, over medium heat until no longer pink
and fat is rendered, stirring frequently with fork, about 15 minutes.
Strain through a fine sieve, pressing to extract as much moisture as possible.
Drain on paper towels. Wipe out skillet.
Return sausage to skillet. Stir in cream, mustard and nutmeg. Simmer until
sausage absorbs cream and mixture mounds on spoon, stirring frequently,
about 15 minutes.
Cool.
Butter 2 baking sheets. Place 1 phyllo sheet on work surface (keep remainder
covered with damp towed to prevent drying). Brush with melted butter.
Place another sheet atop first and brush with butter. Cut crosswise into 5
strips. Place heaping teaspoon of sausage mixture at bottom of 1 strip. Fold
corner of phyllo over sausage and brush lightly with butter. Continue folding
down entire length of strip, creating a triangle, brushing lightly with butter
after each fold.
Repeat with remaining strips. Arrange on prepared sheets, spacing 1-inch apart.
Brush with butter. Repeat with remaining phyllo and filling. (Can be prepared 1
day ahead and refrigerated. *)
Preheat oven to 350 degrees. Bake pastries until golden brown and crisp, about
20-25 minutes. Drain on paper towels. Serve phyllo triangles hot or warm.
*Can also be prepared up to one month ahead. Freeze on unbuttered cookie
sheets until firm. Wrap tightly and return to freezer. To bake, arrange unthawed
on buttered sheets. Bake in 325-degree oven until golden brown and crisp, about
40-50 minutes.
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