Ingredients

Phyllo Triangles

• 455 g phyllo pastry, thawed
• 113 g butter, unsalted, melted
• 455 g Walnut Pomegranate Filling

Pomegranate Sauce

• 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

Directions

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.

Pomegranate Sauce:

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 completely.

Phyllo Triangles:

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

Assembly:

Ingredients:

170 g Walnut Pomegranate Filling (recipe 1)
57 g Chicken Phyllo Triangles (recipe 2)
Pomegranate Sauce (recipe 3)
fresh pomegranate
powdered sugar
cilantro, fresh, chopped

Method:

Serve warm phyllo triangles dusted with powdered sugar. Garnish with fresh pomegranate and chopped cilantro.