Saturday, February 9, 2008

Moroccan Triangles

One of those spur of the moment decisions made this recipe my first attempt to use puff pastry for something other than a dessert. I put it together with the same filling as was used in Parmigiano Polenta Cups with Sausage Filling, then added a Moroccan spiced cheese to give it a slight variation. The polenta cups for our holiday party were already completed and ready for the oven, there was plenty of filling leftover, there wasn't enough cheese to serve to guests, and I had puff pastry in the freezer. Since I had a few minutes to spare, it seemed a good idea at the time. They took a bit longer to construct than I had expected, so there were not enough to go around, but they went like streak lightening.

frozen puff pastry (I found 6"X6" precut squares)
Italian sausage, onion, and tomato paste filling
Moroccan Spice cheese (or sharp cheddar with Moroccan spices*)


Preheat the oven to 375 degrees. Cut or roll out the puff pastry so that you can cut out 3"X3" squares, with as little waste as possible. Put a small scoop of sausage mixture in the center of each pastry square.

Grate the cheese or cut small slices and top off the sausage with cheese, then fold the pastry into a triangle. Firmly press along the edges, then fold the edges toward the center and press again to seal. Place on an ungreased cookie sheet and bake for 15 minutes, or until the pastry puffs up and becomes golden in color.

*1t ground cumin, 1t ground ginger, 1t salt, 3/4t black pepper, 1/2t ground cinnamon, 1/2t ground coriander, 1/2t cayenne, 1/2t ground allspice, 1/4t ground cloves

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