Make Ahead

Turkey and Cranberry Phyllo Bites

December  2, 2013
3 Ratings
  • Makes 2 - 3 Dozen
Author Notes

When you are looking for one single bite that epitomizes the holidays, this little triangle is it!! This treat of turkey, cranberries and a citrusy cream wrapped up in crispy phyllo will remind your friends and family of the festive meals of the season. And even better, it can be made in advance! Wrap these little guys up weeks before the holiday craze begins and put them in the freezer, when guests arrive all you have to do is pop them in the oven and your party is ready to start! —Antigoni Sander McCloud

What You'll Need
  • 3 tbsp. +1 stick Unsalted Butter
  • 1 Medium Yellow Onion, Diced
  • 1 Large Carrot, Diced
  • 2 Celery Stalks, Diced
  • 2 Garlic Cloves, Minced
  • 2 teaspoons Dried Thyme
  • 2 teaspoons Dried Rosemary
  • 1 1/4 pounds Ground Turkey
  • 1 cup Turkey Stock
  • Zest From 1 Orange
  • Juice From 1 Orange
  • 2 tablespoons Corn Starch
  • 1 tablespoon Honey
  • 1 1/2 cups Dried Cranberries, Coarsely Chopped
  • 3 tablespoons Heavy Cream
  • 1 1/2 teaspoons Salt + More to taste
  • 1 teaspoon Black Pepper + More to taste
  • 1 Egg, Beaten
  • 1 One Pound Box of Phyllo Dough, Long Roll Preferred
  1. Melt 2 Tbsp. Butter over medium heat. Add the Onion, Carrot, Celery and a pinch of salt. Stir it all together and cover, allowing the vegetables to sweat out for about five minutes. Next add the Garlic, Rosemary, Thyme, Pinch of Salt and Pepper and 1 Tbsp. of Butter. Stir together for about a minute and then add the Ground Turkey, crumbling it up so that it browns evenly and becomes incorporated with the other ingredients in the pan.
  2. While the meat is browning in a small bowl combine the Turkey Stock, Orange Juice, Zest, Corn Starch and Honey. Stir together until the corn starch has dissolved. When the meat is cooked all the way through stir in the liquid mixture, bring to a boil and watch the liquid turn into a gravy like consistency, turn down to a simmer, stir in the Cranberries and Heavy Whipping Cream. Once the meat and has soaked up most of the liquid, turn the heat off and adjust the salt and pepper as you see fit. Next place the mixture into the fridge to cool for at least 30 minutes. When it has cooled, stir in the egg and prepare to fold the triangles. At this point you could transfer the mixture to a freezer container and store in the fridge for up to a month.
  3. To make the triangles, start by melting 1 stick of butter to brush the phyllo dough with. Next prepare the phyllo by slicing the roll into 2" - 3" strips, the smaller the strip the smaller the triangle. Unroll one chunk of dough at a time and remove two strips of dough and place, together, on the counter. Working swiftly, brush the dough with melted butter, and using a dessert spoon, place about 1 Teaspoon of filling at the bottom of the strip. Next fold the dough into a triangle, start by folding the left hand corner to the right, making a loose triangle and then carrying this motion on from right to left until you have reached the top of the strip of dough. Place the finished triangle on a well greased baking sheet and hit the top with a quick brush of butter. You will follow this procedure to make the remaining triangles. When the tray is full you may bake them immediately or you can freeze them for up to a month.
  4. To bake the triangles place them in a preheated 375°F oven. Place them in the center and bake for 25 - 30 minutes, longer if they are coming out of the freezer. You are looking for the triangles to have a pretty golden exterior. These can be served immediately, or at room temperature.

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