Silver Palate Phyllo Triangles

Silver Palate Phyllo Triangles from the Silver Palate Cookbook, Anniversary Edition

ingredients:

• 1 lb phyllo dough (24 sheets)
• 1/2 lb butter
• Filling (see following recipes)

directions:

1. Uncover dough and remove a sheet.  Brush well with melted butter.  Cover unused dough with damp towel each time.  Stack a second sheet on top and butter again.
2. Cut buttered phyllo dough into fifths the short way with a sharp knife.
3. Place a teaspoon of filling in the center of the first strip, about 1 inch from the top.  Fold a corner against the filling and then continue to fold, as if you are folding a flag, until the strip is all folded; the filling will expend as it cooks so do not wrap the triangles too tight.  Tuck any excess under.
4. Place triangles on buttered baking sheet. Brush top of triangle with butter.  Filled, unbaked triangles can be refrigerated up to 24 hours before baking.   NOTE: IF FREEZING, PLACE TRIANGLES ON UNBUTTERED BAKING SHEET AND DO NOT BRUSH TOP WITH BUTTER.  WHEN READY TO COOK, REMOVE FROM FREEZER AND BAKE 45 MINS. DO NOT DEFROST.
5. Preheat oven to 350F.
6. Bake in upper 3rd of the oven until triangles are well browned and the filing is bubbling and hot, about 25 minutes.  Serve immediately.