Sweet Cheese Triangles
3 Review(s)
35 Min
Prep : 15 Min Cook: 20 Min
Fruity PHILADELPHIA Cream Cheese becomes the filling in these simply sweet pastry triangles. Bet you didn't know homemade turnovers were this easy to make!
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
8 sheets phyllo pastry
2
1 cup Philadelphia Strawberry Light Cream Cheese Product
3
1/4 cup icing sugar
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How do I make it ?
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Step 1
Preheat oven to 400°F. Spray 1 of the phyllo sheets with cooking spray; top with second phyllo sheet. Spray lightly with additional cooking spray. Cut crosswise into eight equal strips. Step 2
Spoon about 1 tsp. of the cream cheese product onto bottom corner of one of the pastry strips. Fold end of dough over cream cheese product at a right angle to form triangle. Continue folding in this fashion the entire length of dough strip. Place, seam-side down, on prepared baking sheet. Repeat with remaining phyllo sheets and remaining cream cheese product. Step 3
Bake 10 min.; transfer to wire racks. Cool 10 min. Sprinkle with icing sugar. Serve warm. Kraft Kitchen Tips!
Food Facts
When working with frozen phyllo sheets, remove just the number of sheets that you need to prepare the recipe. Re-roll remaining phyllo sheets, wrap tightly in plastic wrap and refrigerate up to 1 week or refreeze for up to 3 months.
Nutrition
Calories
90
Calories From Fat
0
% Daily Value
Fat 3 g
Saturated fat 1.5 g
8 %
Cholesterol 10 mg
Sodium 130 mg
5 %
Carbohydrate 13 g
Fibre 0 g
Sugars 5 g
Protein 2 g
Vitamin A
2 %
Vitamin C
0 %
Calcium
2 %
Iron
4 %
Servings
16 servings, two triangles (33 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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