Smoked Salmon Phyllo Triangles with Burrata Cream

Triangolini di Pasta Phyllo al Salmone con Crema di Burrata (Salmon Phyllo Triangles with Burrata Cream)

Category: Appetizers
Servings: 10 pieces

Ingredients

Nutritional Information (per serving)

Instructions

To create the delightful Triangolini di Pasta Phyllo al Salmone con Crema di Burrata, follow these carefully crafted steps to bring out the perfect flavors of smoky salmon and creamy burrata wrapped in crispy, golden phyllo dough. Here’s how to make it:

1. Prepare the Salmon and Ingredients:
   Begin by cutting the smoked salmon into thin strips. Set it aside. Chop the black olives into small pieces and crumble the feta cheese. Then, tear the basil leaves into small bits to release their aromatic oils.

2. Prepare the Phyllo Dough:
   Lay a sheet of phyllo dough flat on a clean surface. Brush a little melted butter over the top of the sheet to ensure it stays moist and pliable. Layer a second sheet of phyllo dough on top and brush it with more melted butter. Repeat this process, layering up to 4 sheets for added crispiness and texture.

3. Form the Triangles:
   Cut the layered phyllo dough into strips, about 8-10 cm wide. At the edge of each strip, place a small amount of crumbled feta cheese and chopped black olives. Add a few pieces of smoked salmon on top of the cheese and olives, then scatter some basil leaves for a fresh, fragrant finish.

4. Fold the Phyllo into Triangles:
   To form the triangles, fold the bottom left corner of the strip over to the right edge, creating a small triangle. Continue folding the triangle over onto itself, alternating sides until the entire strip is folded up into a neat triangular shape. Be sure to fold quickly to prevent the phyllo dough from drying out.

5. Seal the Triangles:
   Once you reach the end of the phyllo strip, brush the final edge with a bit of melted butter to seal the triangle securely. This ensures the triangle holds its shape during cooking.

6. Bake the Triangles:
   Place the folded triangles on a baking sheet lined with parchment paper, making sure they do not touch each other. Brush the tops of the triangles with more melted butter to help them turn golden brown and crisp during baking. Bake at 180°C (350°F) for about 15-20 minutes, or until the phyllo is golden and crisp.

7. Prepare the Burrata Cream:
   While the triangles are baking, prepare the creamy filling. Cut the burrata cheese into small pieces and transfer it to a small bowl. Gently mash it with a fork to create a smooth, velvety texture. If desired, you can add a small pinch of salt and pepper for seasoning.

8. Serve the Triangles:
   Once the phyllo triangles are golden brown and crispy, remove them from the oven and allow them to cool slightly. Serve the Triangolini di Pasta Phyllo al Salmone warm, accompanied by the creamy burrata on the side or as a drizzle on top.

This elegant, bite-sized appetizer combines the crispy crunch of phyllo dough with the rich flavors of smoked salmon, feta, and olives, topped off with the creamy indulgence of burrata. It’s perfect for any special occasion or as a starter for a festive meal.

Tips and Variations:

• Make Ahead: You can prepare the phyllo triangles ahead of time and store them in the fridge before baking. Just make sure to cover them with a damp cloth to keep the dough from drying out.
• Herb Variation: Experiment with different herbs like dill or tarragon to complement the salmon. You could also add a touch of lemon zest for an extra zing of freshness.
• Serving Ideas: Serve the triangles with a light salad of mixed greens and a citrusy vinaigrette, or pair them with a chilled white wine like Sauvignon Blanc or Chardonnay for a refined appetizer experience.

This recipe is sure to impress your guests with its sophisticated flavors and perfect balance of textures. Enjoy making these delightful Triangolini di Pasta Phyllo al Salmone con Crema di Burrata for your next gathering!