455 g phyllo pastry, thawed
113 g butter, unsalted, melted
455 g Walnut Pomegranate Filling
250 g Tree Top Pomegranate Fruit Bar Base
120 g red wine vinegar
110 granulated sugar
8.50 g garlic, minced
8.50 g ginger, minced
3 g salt
2.70 g cornstarch
42 g water
Walnut Pomegranate Filling
375 g Tree Top Pomegranate Bar Base
28 g butter
160 g yellow onion
80 g chicken thighs, boneless, skinless
6 g walnuts
234 g salt
12 g black pepper
3 g cinnamon, ground
1 g ginger, ground
0.50 g allspice, ground
0.50 g nutmeg, ground
0.50 g cardamom, ground
Walnut Pomegranate Filling:
Melt butter in a large skillet over medium-low heat.
In a food processor, chop the onions finely and add to the skillet.
Add the chicken to the food processor and finely chop, then add to the skillet with the onions.
Repeat with the walnuts.
Add the salt and spices and cook until very fragrant, about 5 minutes.
Add the pomegranate bar base and turn the heat down to low. Simmer for
45 minutes until the chicken is tender and the filling has thickened.
Set aside to cool completely before proceeding with the recipe.
Simmer first 6 together over medium-low heat for 20 minutes.
Whisk together the cornstarch and water and drizzle into the sauce
while stirring. Boil for one minute, then remove from heat to cool
Preheat oven to 350 F.
Unroll phyllo and keep covered with a damp cloth while working. Take
one sheet of phyllo and brush with melted butter, then top with another
sheet. Continue buttering and layering until you have 5 sheets. Cut the
buttered phyllo into 4-inch by 8.5-inch rectangles.
Place 1 tablespoon of filling about 1-inch from the corner of each
strip. Fold one corner of phyllo diagonally across to opposite edge to
form a triangle. Continue to fold triangle onto itself. Brush the
triangles with melted butter. Place on an ungreased baking sheet at
least 1-inch apart.
Bake phyllo triangles for 20-25 minutes until golden brown and crisp. Serve hot or warm.
Yield: 30 triangles
170 g Walnut Pomegranate Filling (recipe 1)
57 g Chicken Phyllo Triangles (recipe 2)
Pomegranate Sauce (recipe 3)
cilantro, fresh, chopped
Serve warm phyllo triangles dusted with powdered sugar. Garnish with fresh pomegranate and chopped cilantro.