Lemon Curd Tartlets

These Lemon Curd Tartlets are a delicious and fancy little dessert to serve at a party or for afternoon tea. Buttery, crunchy and oh so tangy, these Mini Lemon Tarts combine a homemade shortcrust pastry and creamy lemon curd into a delicious bite! Why we love this recipe Who doesn't love a good, tangy Lemon... Read More The post Lemon Curd Tartlets appeared first on A Baking Journey.

Lemon Curd Tartlets

These Lemon Curd Tartlets are a delicious and fancy little dessert to serve at a party or for afternoon tea. Buttery, crunchy and oh so tangy, these Mini Lemon Tarts combine a homemade shortcrust pastry and creamy lemon curd into a delicious bite!

[feast_advanced_jump_to]

Why we love this recipe

Who doesn't love a good, tangy Lemon Tart? This classic French dessert is one of those recipes that everyone is always so happy to eat. These Lemon Curd Tartlets are perfect if you are looking for a bite-size party dessert. They are also great for the Holidays and for afternoon tea!

These Mini Lemon Tarts simply combine some homemade Mini Tartlet Shells made with a Pâte Sablée (French Shortcrust Pastry)and some Tangy Lemon Curd.

It is a fairly easy recipe to prepare. Both the pastry and the curd can be made in advance and assembled on the day, which is always so handy.

A go-to recipe for all parties, Holidays and gatherings!

Ingredients

Ingredients for the tart shells and the lemon curd.

You will only need a few basic ingredients to make these super easy Mini Lemon Tarts.

For the Shortcrust Pastry (scroll down for all quantities):

  • Dry Ingredients: a combination of Plain/AP Flour, Salt and Icing Sugar (or Powdered Sugar)
  • Wet Ingredients: some very cold Unsalted Butter and a medium-sized Egg (at room temperature).

You could also add the zest of a lemon into the pastry if you wanted to boost the lemon flavour even more!

For the Lemon Curd (scroll down for all quantities):

  • Eggs: the Yolks only. They need to be at room temperature.
  • Lemon: both the Juice and the Zest. You could use some bottled lemon juice if you don't have fresh fruits, but lemon curd tends to taste better with fresh lemon.
  • Sugar: simple Caster / Fine Granulated White Sugar.
  • Butter: Unsalted and at room temperature. It is important that the butter is not too cold or the curd might split when you add it to the pot.
Mini Tarts on a light blue plate.

How to make Mini Lemon Curd Tarts

This Mini Lemon Tarts with Shortbread Crust recipe is made in two steps: preparing the tartlet pastry then making the lemon curd.

Making the Shortcrust Pastry

I usually use my Food Processor to make Pastry but it can absolutely be made by hands as well. You can see how to make these by hands in my Pâte Sablée recipe.

  • Photo 1: combine the Flour, Icing Sugar and Salt in the bowl of your food processor and pulse to combine. Add the very cold Butter cut into small cubes.
  • Photo 2: pulse until you get very small crumbs. You don't want large lumps of butter in this pastry recipe because it would result in a flakier pastry.
  • Photo 3: Add the Egg (I like to whisk it in a separate bowl first so that it blends in better with the rest of the ingredients).
  • Photo 4: slowly pulse until a dough starts to come together (try not to over-blend the pastry). If you press the crumbs in your hands, they should stick together.
Process Shot Collage: making the pastry in the food processor.

Making the Tartlet shells the Muffin Pan

  • Assemble the dough into a ball then roll between two sheets of baking paper. The pastry should be about 3 mm or 1/8 inch thick. Place over a flat tray and leave in the fridge to rest and chill for at least an hour, or up to 24 hours.
  • Photo 5: Using a round or fluted Cookie Cutter, cut out small rounds of pastry. The larger the disk of pastry, the deeper the tartlets will be. They should be at least the same width as the opening of the muffin pan holes.

I used a regular Muffin Pan for this recipe, but you could also use a Mini muffin Pan to create some mini lemon tart bites.

  • Photo 6: Gently slide each pastry into the muffin pan. Run a finger on the bottom and around the edges of the pan to remove any air-bubbles.
  • Photo 7: Prick the bottom of the pastries with a fork then place back in the fridge for at leat 1 hour or up to 24 hours.
  • Preheat your oven on 160'C/235'F and place the pan in the freezer while it is preheating.
  • Photo 8: Line the pastries with small pieces of baking paper and fill with baking beads, beans or rice. Bake for 15 minutes, then remove the weights and baking paper. Place back in the oven for another 15 minutes or until fully baked.
  • Leave to cool down completely.
Process Shot collage: lining the muffin pan with the pastry.

Preparing the Lemon Curd

  • Photo 9: In a small Pot, combine the Lemon Juice, Egg Yolks and Sugar. Whisk to combine then turn on low heat. Whisk for about 5 minutes, or until the liquid starts to slightly thicken.
  • Photo 10: add the cubed Butter a little bit at the time, whisking until fully melted and combined before adding more. If you add all the butter at once (or if it is too cold), the curd might split.
  • Photo 11: add the Lemon Zest then cook on very low heat whilst continuously whisking for 5 to 15 minutes, or until the curd has thickened.
  • Photo 12: to check that the curd is ready, dip the back of a spoon in the curd and draw a line into the curd with your finger. Tip the spoon down and see if any of the curd is dripping down over the line. If the line stays clear, the curd is cooked. You can also check with a thermometer - the curd is cooked when it reaches about 82'C/180'F.

Directly pour the hot curd into the Tartlet Shells. Gently tap each mini lemon curd tarts over a hard surface to remove any air bubbles, then place in the fridge to set for at least 2 to 3 hours.

Process Shot Collage: making the lemon curd.

Tips to make this Recipe

  • Always cook a Curd on very low heat to avoid over-cooking the eggs or burning the curd. It will take longer to cook, but the lemon curd will be very smooth and without any lumps.
  • Allow for the lemon curd tartlets to spend at least 2 to 3 hours in the fridge so that the curd can set. Otherwise, the curd will be very liquid and ooze out of the shells when you bite into it.
  • Both the Tartlet Shells and the Curd can be made in advance and combined a few hours before serving. Keep the tartlet shells at room temperature for 2 days and the lemon curd in the fridge for 3 days. Slightly heat up the curd to loosen it before filling the tart crusts on the day, and place back in the fridge to set for at least 2 to 3 hours.
  • Replace the Lemon with Meyer Lemons, Orange, Lime or any of your favourite Citrus to try different flavours!
  • Use a Mini Muffin Pan instead of a Regular Muffin Pan to create a bite-size dessert! I recommend rolling the pastry thinner if using a mini muffin pan.
Pouring the lemon curd inside a tartlet shell.

Recipe FAQs

Can I use pre-made Tart Shells?

Yes, you can use store-bought Tartlet Shells to make these Lemon Butter Tarts, although I always recommend making your own pastry for flavour.

Can I use store-bought Lemon Curd?

You can absolutely make these Lemon Tarts using a jar of Lemon Curd from the supermarket. I personally prefer to make my own Lemon Curd so that I can adjust the level of sweetness/tanginess to my liking.

Can these mini lemon tarts be made in advance?

Both the pastries and the curd can be made in advance and assembled a few hours before serving. The baked crusts can be kept at room temperature for 2 days, and the curd can be kept in the fridge for up to 3 days.

Simply fill the tart crusts with the curd 2 to 3 hours before you want to serve them and keep them in the fridge to set until then.

Storing & Freezing

As explained above, the unfilled crusts can be kept at room temperature for up to 2 days and the curd in the fridge for 3 days. Once assembled, the lemon curd tartlets should be kept in the fridge and will stay crispy for 2 days.

The tartlet Crusts can be frozen, either raw or baked, but I do not recommend freezing the filled tarts or the lemon curd.

Finished lemon tarts on a grey surface.

More Tart Recipes

  • Fruit Jam Tea Tarts
  • Strawberry Custard Tartlets
  • French Chocolate Ganache Tart
  • Pear Frangipane Tartlets
  • No Bake Mini Blueberry Tarts
  • Rhubarb Custard Tart
  • Puff Pastry Apple Tartlets
  • French Orange Tart
  • Easy French Apple Tart

Made this recipe? Leave a comment & rating below to let us know what you think. And to make sure you don't miss any new recipe, don't forget to subscribe to our newsletter!

Recipe

Close up on a tartlet on a grey surface.
Print

Lemon Curd Tartlets

These Lemon Curd Tartlets are a delicious and fancy little dessert to serve for a party or afternoon tea. Buttery, crunchy and oh so tangy, these Mini Lemon Tarts combine a homemade shortcrust pastry and creamy lemon curd into a delicious bite!
Course afternoon tea, Dessert
Cuisine French
Diet Vegetarian
Prep Time 45 minutes
Cook Time 30 minutes
Resting Time 5 hours
Servings 18 tartlets
Calories 179kcal
Author A Baking Journey

Ingredients

Tartlet Shells

  • 250 gr (1 2/3 cup) AP / Plain Flour
  • 50 gr (1/2 cup) Icing Sugar sifted
  • 1 pinch Fine Salt
  • 120 gr (1/2 cup) Unsalted Butter cold
  • 1 Egg at room temperature

Lemon Curd

  • 4 Egg Yolks
  • 100 gr (1/2 cup) Caster Sugar or fine white granulated sugar
  • 125 ml (1/2 cup) Lemon Juice about 3 large lemons
  • 75 gr (5 tbsp) Unsalted Butter at room temperature
  • 1 Lemon Zest optional

Instructions

Tartlet Shells

  • Place the Flour, Icing Sugar and Salt in the bowl of your Food Processor and pulse to mix (see note 1 if making by hands). Add the cold Butter cut into small cubes, then mix to get very small crumbs.
  • Whisk the egg in a separate bowl and add it to the food processor. Slowly pusle until a dough starts to come together (see note 2).
  • Bring the dough together into a ball and roll between two sheets of baking paper to be about 3mm or 1/8inch thick. Place on a flat tray and leave in the fridge to chill and rest for at least 1 hour, or up to 24 hours.
  • Remove the baking paper and cut out small rounds of pastry using a round or flutted cookie cutter (see note 3). Gently slide each piece of dough into a muffin pan, pressing on the bottom and the edges to remove any air bubbles that could be trapped under the pastry. Prick the bottom with a fork and place back in the fridge to rest and chill for at least 1 hour, or up to 24 hours.
  • Preheat your oven on 160'C/325'F and place the muffin pan in the freezer while the oven is preheating.
  • Line each tartlet shells with a small piece of baking paper and fill with baking beads, rice or beans. Bake for 15 minutes, then remove the weights and baking paper and bake for another 15 minutes, or until golden and dry to the touch. Set aside to cool down completely.

Lemon Curd

  • Place the Egg Yolks, Sugar and Lemon Juice in a small pot. Whisk to combine then turn on very low to low heat. Whisk for a few minutes or until the liquid looks like it is starting to thicken - about 3 to 5 minutes.
  • Cut the butter into small cubes and slowly add them to the pot. Whisk until melted and combined each time before adding more. Add the Lemon Zest
  • Cook on low heat for 5 to 15 minutes or until the curd has thickened. Continuously whisk to avoid lumps (see note 4).
  • To check if the curd is cooked, dip the back of a spoon into the curd then draw a line in the curd with your fingers (be careful, it will be hot). Tip the spoon down and check if any of the curd is dripping down over the clear line. If the line stays clear, the curd is ready. If the curd pours over the line, it needs to cook for longer.

Assembling the Lemon Tarts

  • While still warm, pour the curd into the tartlet shells. Gently tap each tartlet against a hard surface to remove any air bubbles, then place in the fridge to set for at least 2 to 3 hours (see note 5).

Notes

Disclaimer: I highly recommend using the measurements in grams/ml instead of cups/spoon for more accuracy and a better result.
Yield: I made 18 mini tarts with this recipe, but you might have a little bit more or less depending on how thin you roll the pastry and how wide you cut the rounds of pastry for the shells. I rolled this pastry to be about 3mm - 1/8 inch thick and used a regular muffin pan. 
For more information, detailed step by step process, tips and troubleshooting on the two elements of this recipe, read my Mini Tart Shells recipe and my Lemon Curd Recipe
Instruction Notes:
  1. If you don't have a food processor, you can make the pastry by hands or using a pastry blender. You can find the detailed step by step instructions on how to make the dough by hands here.
  2. Avoid overworking the pastry by stopping as soon as part of the pastry comes together. To know it is mixed enough, press some lumps of pastry between your hand. If they should stick together, the pastry is ready. If too dry, add a little bit of very cold water. If very sticky, add a little bit more flour.
  3. The wider you cut out the circles of pastry, the deeper the tartlet shells will be. It is up to you how wide you cut them out, but I recommend having the width of the muffin pan openings as a minimum. Otherwise, the crusts will be quite flat and not deep enough for a filling.
  4. The time it will take for the curd to be cooked will depend on the heat of your stove. You should always cook a curd on very low heat to avoid burning it or getting lumps.
  5. You could also make the lemon curd in advance (up to 3 days in advance) and slightly reheat it up to fill the tartlets on the day you need them. Either reheat on a double-boiler, or for a few seconds in the microwave (but be careful not to reheat for to long or you might cook it).
 

Nutrition

Calories: 179kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 9mg | Potassium: 33mg | Fiber: 1g | Sugar: 9g | Vitamin A: 342IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg

The post Lemon Curd Tartlets appeared first on A Baking Journey.

Source : A Baking Journey More   

What's Your Reaction?

like
0
dislike
0
love
0
funny
0
angry
0
sad
0
wow
0

Next Article

Spanakopita Triangles (Spinach and Feta Triangles)

These Greek Spanakopita Triangles make a great vegetarian appetiser, finger food, savoury snack or even light lunch. The super flaky and crunchy Phyllo Pastry layers are filled with Spinach and Feta then folded into a delicious bite-size triangle. Why we love this recipe Spinach and Feta is one of my favourite flavour combo - ever.... Read More The post Spanakopita Triangles (Spinach and Feta Triangles) appeared first on A Baking Journey.

Spanakopita Triangles (Spinach and Feta Triangles)

These Greek Spanakopita Triangles make a great vegetarian appetiser, finger food, savoury snack or even light lunch. The super flaky and crunchy Phyllo Pastry layers are filled with Spinach and Feta then folded into a delicious bite-size triangle.

[feast_advanced_jump_to]

Why we love this recipe

Spinach and Feta is one of my favourite flavour combo - ever. Just like in my Spinach and Feta Quiche, the combination of the earthy spinach and salty, tangy feta simply works every time.

Add to the mix the buttery, flaky, crunchy Phyllo Pastry (or Filo/Fillo Pastry) and you've got yourself an incredible mix of flavour and texture!

These Greek Spanakopita Triangles are awesome as an appetiser for your next party, for the Holidays or just as a snack. I personally love them for lunch too! They can be made ahead and even frozen.

What is Spanakopita

A spanakopita is a traditional Greek vegetarian pie made from Cheese (usually Feta but sometimes Ricotta too), Spinach and Pastry. It can be made as a large pie cut into slices, baked in a rectangular dish and sliced into squares or as individual triangles like here.

This recipe was inspired by the Spanakopita recipe found in the cookbook "" by Tessa Kiros.

Ingredients

Ingredients placed on a grey surface.

The list of ingredients is rather long, but the great thing about this recipe is that many ingredients can be discarded or substituted if preferred. All you really need to make these Spinach and Feta Filo Pastries are the obvious Cheese, Spinach and the Filo (phyllo) Pastry!

  • Spinach: I used Fresh Spinach leaves as I find them to taste so much nicer and fresher than frozen spinach. If you don't have fresh baby spinach, frozen will work too.
  • Feta: use Greek-style Feta when you can! You will need to cut it into small cubes or crumb it.
  • Phyllo Pastry (Fillo Pastry): this type of pastry is quite fragile and dries out quickly. Make sure to use some that is as fresh as possible. I buy fresh phyllo from the fridge section of my supermarket, but you could use frozen phyllo too.
  • Brown Onion & Spring Onion (Green Onion/Scallion): you could use just the Spring Onion if preferred, but I love the additional flavour of the brown onion. Use both the white and green part of the spring onion.
  • Parsley: could be substituted with Dill or any of your preferred fresh herbs. Alternatively, you could use dried herbs.
  • Olive Oil: can be substituted with Melted Butter or your preferred Oil.
  • Seasoning: I used Salt, Pepper, Garlic Paste (or crushed minced garlic) and a little bit of Nutmeg. Again, you could really use any of your favourite seasoning and spice here!
  • Egg: optional. I have tried this recipe with and without the egg and found the filling to be much smoother and richer with the egg. It really helps to bind all the ingredients together!
Spinach and Feta triangles stacked on a wooden board,

How to make Spinach and Feta Triangles

This recipe can be divided into 3 steps: make the filling, prepare the phyllo pastry then fold them into triangles.

Cheese and Spinach Filling

I highly recommend prepping all of your ingredients before starting this recipe so that they are all ready to be used. That includes dicing the onion, roughly chopping the spinach, thinly slicing the Spring Onion and Parsley and cutting the Feta into small cubes.

  • Photo 1: Place the diced Brown Onion and Olive Oil in a large saucepan and cook on a medium heat until translucent. Add the chopped Spinach and leave to cook for 3 to 5 minutes or until reduced and soft.
  • Photo 2: Add the chopped Spring Onion, Parsley, Salt, Pepper, Garlic and Nutmeg. Stir to combine and leave to cook for a couple of minutes.
  • Photo 3: Add the cubed Feta, mix and leave to cook for a minute or two, or until the cheese has slightly softened.
  • Photo 4: Transfer into a large mixing bowl and set aside to cool down. Mix in the Egg. Make sure the filling is not too hot before you add the egg as you don't want to cook it.
Process Shot Collage: making the spinach and feta filling.

Preparing the Fillo Pastry

  • Photo 5: Place one sheet of Phyllo Pastry on a clean, dry surface and brush with a little bit of Olive Oil. Cover with a second sheet of pastry, brush again with oil and top with a third layer of Phyllo. You could use more or less sheets of pastry, depending on how flakey you want the spanakopita triangles to be.
  • Photo 6: cut into three long strips. Again, you could cut the pastry into more or less strips, depending on the final size you want the triangles to be.

Phyllo Pastry tends to dry out very quickly, so either fill the 3 rectangles straight away before cutting more, or cover with a very slightly humid towel.

I used 30x45cm / 12x18inch sheets of phyllo cut into 3. If you wanted to make smaller (or larger triangles), you could cut the layers of phyllo pastry into 2 or 4 if preferred.

The longer the sheets of pastry, the more crispy layers you will get in your triangles. For less crispy pastries (and a higher ration of filling to pastry), you could cut each strip in half.

Process Shot collage: preparing the fillo pastry.

Folding the Triangles

The trickiest part of this recipe is how to fold spanakopita triangles.

  • Preheat your oven on 180'C/350'F and line a large baking tray with baking paper or a baking mat.
  • Photo 7: place a little bit of the filling at the bottom of pastry rectangle. Try not to overfill them or you might struggle to fold them. I like to brush a little bit of olive oil on the remaining pastry to help it stick when you fold.
  • Photo 8: Take the bottom right corner of the pastry and fold it up towards the right side. You should get a triangular shape sitting over the strip of pastry.
  • Photo 9: take the bottom left corner of the triangle and flip it up over the strip of pastry.
  • Photo 10: fold the bottom left corner towards the right side.
  • Continue to fold in the same way until you get to the end of the pastry. Use a little bit more olive oil to help the pastry to stick and stay sealed.
  • Place each spanakopita triangle on the baking tray. Brush with a little bit more olive oil (so that they turn golden in the oven). Optionally, sprinkle with a little bit of Sesame Seeds. You could also brush a whisked Egg over the pastry if you wanted them to get very golden.
  • Bake for 25 to 30 minutes, or until golden and crispy. You don't need to flip them. Serve straight away for the best texture.
Process Shot Collage: folding the fillo pastry triangles.

Recipe FAQs

Can I use another cheese than Feta?

You can replace the Feta cheese with Ricotta Cheese, or do half-feta, half-ricotta. Ricotta and Spinach works great together as well, just like for these Spinach and Ricotta Rolls!

Can I use frozen Spinach?

Yes, but make sure they are thawed and very well drained to avoid adding water to the filling. Alternatively, cook them for longer in the pan to remove any extra moisture.

Can I substitute Fillo Pastry for Puff Pastry?

I have used this spinach and feta filling with puff pastry and it is delicious as well (just less traditional than the Greek version).

Simply cut out squares of puff pastry, place the filling in the centre and fold in half. Seal by pressing on the edges with a fork.

What to serve with these Fillo Pastry Triangles?

These spanakopita triangles are delicious on their own, but also great served with dips like a traditional Greek Tzatziki, Hummus or a Greek Yogurt Dip.

One pastry with a bite taken off on a white surface.

Tips for Success

  • If using Frozen Phyllo Pastry, let it thaw overnight in the fridge. Keep it sealed so that it does not dry out.
  • If using Frozen Spinach, make sure it is very well drained after thawing (or cooked for longer on the stove) to avoid making the filling watery and soggy.
  • The width / length of the phyllo pastry will affect how flakey the spanakopita triangles will be, and how large they will turn out. Use the full length of the phyllo sheet for a super crispy triangle (with more layers of pastry), or cut them in half for a thinner pastry. You can also play with how many sheets of pastry you use for each triangles. I used 3, but you could do only one or two.
  • Be generous with the Olive Oil - that's what will make the pastry so crunchy and delicious! For even more flavour, substitute the olive oil with melted butter.

Storing & Freezing

I highly recommend serving these Spanakopita Triangles straight out of the oven when they are super crispy and flakey.

If made in advance and stored in the fridge, they will last for a couple of days but they will tend to become more soggy. I recommend re-heating them up in the oven instead of the microwave to get them crispy again.

You can also make a large batch of these spinach and feta triangles and freeze them! The best way to make sure they are as crispy as possible is to freeze them unbaked: place them on a flat tray (make sure they don't touch each other) and leave in the freezer until fully frozen. Transfer into a freezer-friendly container for up to 2 months.

When ready to serve, bake as recommended with an additional 5 to 10 minutes.

Spanakopita stacked on a wooden board with spinach leaves.

More Appetiser Ideas

  • Cheese Gougères
  • Puff Pastry Mushroom Tart
  • Cheddar Spinach Muffins
  • Pumpkin Tart with Puff Pastry
  • Goat's Cheese Zucchini Muffins
  • Mini Tomato Galettes
  • Focaccia Bread

Made this recipe? Leave a comment & rating below to let us know what you think. And to make sure you don't miss any new recipe, don't forget to subscribe to our newsletter!

Recipe

One spanakopita pastry cut in half placed over other pastries.
Print

Spanakopita Triangles (Spinach & Feta Triangles)

These Greek Spanakopita Triangles make a great vegetarian appetiser, finger food, savoury snack or even light lunch. The super flaky and crunchy Phyllo Pastry layers are filled with Spinach and Feta then folded into a delicious bite-size triangle.
Course Appetizer
Cuisine greek
Diet Vegetarian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 15 triangles
Calories 94kcal
Author A Baking Journey

Ingredients

  • 1/2 small Brown Onion
  • 1 tablesp. Olive Oil plus for brushing
  • 250 gr (1/2 lbs) Fresh Spinach or frozen, thawed and drained
  • 2 Spring Onion (Scallion)
  • 3 tablesp. Parsley fresh or dried
  • 1 teasp. Salt
  • 1/2 teasp. Pepper
  • 1/4 teasp. Nutmeg
  • 1 teasp. Garlic Paste or crushed garlic
  • 150 gr (1/3 lbs) Feta Cheese
  • 1 Egg
  • 15 sheets Fillo Pastry 30x45 cm (12x18inch) each
  • Sesame Seeds to taste optional

Instructions

Spinach & Feta Filling

  • Prepare all the ingredients: finely dice the Brown Onion, roughly chop the Spinach, thinly slice the Spring Onion and Parsley. Cut the Feta in small cubes or crumb it.
  • In a large saucepan, cook the Brown Onion with Olive Oil on medium heat for a few minutes, until they look translucent.
  • Add the Spinach, Spring Onion (Scallion/Green Onion), Parsley, Salt, Pepper, Garlic and Nutmeg. Stir to combine and cook for a couple of minutes, or until all the ingredients are soft.
  • Stir in the Feta cheese and cook for a minute or two, or until the cheese has slightly soften and started to melt.
  • Transfer into a large mixing bowl and set aside to cool down (see note 1). Mix in the Egg then set aside.

Folding the Spanakopita

  • Preheat your oven on 180'C/350'F. Line a large baking tray with baking paper or a baking mat.
  • Place one sheet of Phyllo Pastry on a clean, dry surface. Brush it with a little bit of Olive Oil, cover with a second sheet, brush with more oil and top with a third sheet of pastry (see note 2). Cut into 3 long strips (see note 3).
  • Add a little bit of filling at the bottom of the pastry strip and brush the rest of the pastry with a little bit of olive oil so that it sticks when you fold it.
  • Take the bottom right corner and fold it up towards the right. You should get a triangular shape at the bottom of the strip. Take the bottom left corner of the triangle and flip it up over the strip of pastry. Fold the bottom left corner towards the right side. Continue to fold until you get to the end of the pastry (see note 4), using a little bit of olive oil to seal the end if needed. Place the triangle on the baking tray.
  • Repeat until you have used all the filling.
  • Brush each triangle with a little bit more Olive Oil and sprinkle with Sesame Seeds (optional).
  • Bake for 25 to 30 minutes, or until lightly golden. Serve straight away.

Notes

Yield: I made 15 spanakopita triangles, made with 3 layers of phyllo pastry each and using 15 sheets of phyllo pastry in total. You can play with more or less sheets of pastry for a more or less crunchy pastry. You can also cut the pastry thinner or shorter for smaller triangles. 
Ingredients Notes:
  • Phyllo Pastry / Filo Pastry: I used 30x45cm / 12x18inch sheets of phyllo pastry
  • Spinach: if using frozen spinach, make sure it is thawed and very well drained before adding it to the pan to avoid adding too much water into the filling.
Instructions Notes:
  1. It is important for the filling not to be too hot when you add the eggs as you want to avoid cooking it.
  2. You could use only 1 or 2 sheets of phyllo pastry if preferred - I personally love to have more layers of pastry for a very crunchy, flaky spanakopita.
  3. You can cut them into larger or thinner strips to make smaller or larger triangles.
    I recommend adding the filling and folding the pastry into triangles straight away before preparing more phyllo pastry as it tends to dry out very quickly.
  4. See step-by-step photos in the post above to see how to fold the triangles.

Nutrition

Calories: 94kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 247mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1654IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 1mg

The post Spanakopita Triangles (Spinach and Feta Triangles) appeared first on A Baking Journey.

Source : A Baking Journey More   

This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies.