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CIA Recipes

Warm Phyllo Triangles Filled with Camembert and Dried Apple and Fig Marmalade – Print This Recipe

Warm Phyllo Triangles Filled with Camembert and Dried Apple and Fig Marmalade

Yield: 30 each

  • 4 oz/113 g shallots, minced
  • 1 oz/28 g butter
  • 8 oz/227 g dried apples, cut into 1/2-in/1-cm dice
  • 4 fl oz/120 mL dried black figs, cut into
  • 1/2-in/1-cm dice
  • 24 fl oz/720 mL apple cider
  • 2 fl oz/60 mL sherry vinegar
  • 2/3 bunch thyme leaves, coarsely chopped
  • 1 lb/454 g Hollow Farms Camembert
  • 1 lb/454 g phyllo dough sheets (30 sheets)
  • 8 oz/227 g clarified butter, melted

 

  1. Sweat the shallots in the butter over medium-low heat in a 1-quart saucepot until tender, about 3 to 4 minutes. Drain off the excess fat. Add the apples, figs, cider, and vinegar. Cook until the liquid is completely absorbed and the apples and figs are tender and cooked through, about 5 to 10 minutes. Remove from the pan and cool.
  2. Stir the thyme leaves into the marmalade.
  3. Cut the Camembert into 30 pieces by cutting each piece into thirds lengthwise and then cutting those pieces into 1/4- to 1/2-in/6-mm to 1-cm slices. You should be able to get 18 to 20 pieces out of each one.
  4. Lay 1 sheet of phyllo dough on a cutting board with the shorter side facing you. Brush it lightly with the melted butter. Place another sheet of phyllo directly on top of the buttered sheet and brush it lightly with butter. Repeat with a third sheet.
  5. Cut the phyllo dough lengthwise into 3 even strips. Place a piece of cheese on the bottom right corner of each phyllo strip and top with 1 tablespoons of marmalade.
  6. Fold the bottom right corner of a strip diagonally to the left side of the strip to create a triangle of dough encasing the filling. Fold the bottom left point of the dough up along the left side of the dough to seal the filling.
  7. Fold the bottom left corner of the dough diagonally to the right side of the dough to form a triangle. Fold the bottom right point up along the right edge of the dough. Repeat until the end of the strip is reached and you have a triangle of layered phyllo dough with the filling wrapped inside. Repeat with each strip.
  8. Repeat the layering, filling, and folding procedure with the remaining phyllo sheets, cheese, and marmalade.
  9. Place the phyllo triangles on a parchment-lined sheet pan and brush each one with melted clarified butter.
  10. Bake in a 400°F/204°C oven until golden brown, 15 to 20 minutes. Serve immediately.

Recipe taken from: Garde Manger