How to Make Pastry Triangles

Phyllo dough is very versatile, matching well with ingredients both salty and sweet. Here are step-by-step instructions for folding phyllo into a triangle for puff pastry appetizers and desserts.
  1. Remove phyllo from package; unroll and place on large sheet of waxed paper.

  2. Fold phyllo crosswise into thirds. Use scissors to cut along folds into thirds.

    Cut phyllo with scissors when making pastries.
    Cut phyllo with scissors.
  3. Cover phyllo with large sheet of plastic wrap and damp, clean kitchen towel. (Phyllo dries out quickly if not covered.)

  4. Lay one strip of phyllo at a time on a flat surface and brush immediately with melted butter. Fold strip in half lengthwise. Brush with butter again. Place rounded teaspoonful of filling on one end of strip; fold over 1 corner to make triangle.

    Lay one strip of phyllo down at a time when making pastries.
    Fold over one corner to make a triangle.
  5. Continue folding end to end, as you would fold a flag, keeping edges straight.

    Keep folding phyllo dough when making pastries.
    Continue folding. Keep the edges straight.
  6. Brush top with butter. Repeat process until all filling is used up.

  7. Place triangles in a single layer, seam-side down, on baking pan and bake according to recipe directions.

    Place phyllo dough triangles down on pan when making pastries.
    Place triangles on pan with
    seam-side down.

A strudel roll is another common way to use phyllo dough. Check out the next page for tips.

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