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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 24 |
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Directions: Melt the butter in a large saucepan and add the mushrooms and bacon. Cook
over high heat for 5 minutes, or until the mushrooms are soft and there is
no liquid left. Combine the turkey, ricotta, green onions and basil in a
bowl, add the mushroom mixture, then season, to taste.
Preheat the oven to moderate 350F degrees. Cover the pastry with a damp
tea towel to prevent drying out. Working with 3 sheets at a time, brush
each layer with melted butter. cut into 3 strips. Place 1 tablespoon of
filling at the end of each strip and fold until you reach the end of the
pastry over to form a triangle. Fold until you reach the end of the
pastry. Repeat with the remaining pastry and filling. Place on a greased
baking tray, brush with butter and sprinkle with sesame seeds. Bake for
30-35 minutes, or until golden.
Ingredients:
3/4 Ounce(s) Butter
6 1/2 Ounce(s) Button Mushrooms, sliced
4 Slices Bacon, diced
11 Ounce(s) Cooked Turkey, chopped
5 Ounce(s) Ricotta
2 Green Onions, sliced
3 Tablespoon(s) Shredded Fresh Basil
24 Sheets Filo Pastry |
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