Tree Top


Pomegranate Walnut Chicken in Phyllo


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



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



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


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