Moroccan Phyllo Triangles


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  • Total Time

    Prep: 30 min. Sauté: 15 min. Air Fry: 10 min./batch

  • Makes

    28 appetizers (1 cup sauce)

  • Ingredients

  • 1/2 pound ground beef
  • 1/2 small onion, finely chopped
  • 3 tablespoons dried currants
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Dash cayenne pepper
  • 1/8 teaspoon pepper
  • 2 teaspoons cornstarch
  • 1/4 cup water
  • 14 sheets phyllo dough (14×9 in.)
  • 1/4 cup butter, melted
  • 3/4 cup plain yogurt
  • 1/2 cup chopped peeled mango
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon dried currants
  • Directions

  • Press saute function on a large multi-cooker; select beef setting. Cook beef and onion until meat is no longer pink, breaking into crumbles; drain. Stir in currants and seasonings. Combine cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Press cancel; remove inner pot from the heat.
  • Place 1 sheet of phyllo dough on a work surface with a short end facing you; brush with melted butter. Place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut the 2 layered sheets into four 14×2-1/4-in. strips.
  • Place a rounded teaspoonful of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter; press onto triangle to seal. Turn triangle and brush top with butter. Repeat with remaining phyllo and filling. Wipe inner pot clean.
  • Place wire rack into inner pot. Arrange triangles in a single layer on rack. Cover with air frying lid. Press air fry function; select bake setting. Press timer; set to 5 minutes. Start.
  • Turn triangles over and air-fry an additional 2 minutes or until lightly browned. Repeat with remaining triangles.
  • For sauce, in a food processor or blender, combine yogurt, mango, salt, cumin and cayenne. Pulse until mango is slightly broken down. Stir in currants. Serve with warm appetizers.
  • Nutrition Facts

    1 triangle with 1-1/2 teaspoon sauce: 70 calories, 3g fat (2g saturated fat), 10mg cholesterol, 108mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 3g protein.
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