- 1box frozen phyllo dough
- 1 lb. dry cottage cheese
- 1 large beaten egg
- 1 tsp salt
- 3/4 cup melted butter
Defrost phyllo dough in refrigerator overnight.
Remove dough from plastic wrapping.
Place dough sheets on parchment paper and cover with a damp cloth.
Mix dry cottage cheese with egg.
Take 1 sheet of phyllo dough, brush with butter.
Cut lengthwise into 5 long strips.
Place a teaspoon of cheese mixture at the bottom of each strip.
Take the right bottom corner of the strip and fold it over the cheese to the left, forming a triangle.
Continue to fold (in a zig-zag pattern until you reach the top of the strip.
Pinch corners.
Brush a bit of melted butter onto each triangle.
Place on a baking sheet and freeze for 1-2 hours.
Place frozen uncooked cheese-filled phyllo dough triangles in a cookie tin in the freezer.
When you want to bake them, preheat oven to 425 degrees F.
Place frozen dough triangles on a greased cookie sheet.
Bake in preheated 425 degree oven 10-12 minutes until crisp and slightly golden.
