Comté and Pear Phyllo Triangles with Herb Salad
Rich and flaky phyllo dough is easy to work and incredibly versatile. To learn how to make this recipe, watch the Secret Ingredient cooking show.
- For the Phyllo Triangles
- 2 pears, cut into eighths, cored and thinly sliced crosswise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon finely chopped fresh thyme, more for garnish
- 1 tablespoon finely chopped fresh parsley
- 1/2 pound phyllo dough, thawed
- 1/2 cup (1 stick) unsalted butter, melted
- 6 ounces Comté cheese, grated
- For the Salad
- 3 tablespoons sherry vinegar
- 1/3 cup apple juice
- 1/4 teaspoon smoked sea salt
- 1/2 teaspoon ground black pepper
- 1/3 cup walnut pieces, more for garnish
- 1/3 cup canola oil
- 8 ounces herb salad mix or baby greens
- 1/4 medium red onion, thinly sliced
Preheat the oven to 350°F.
In a small bowl, toss the sliced pears with lemon zest, juice, thyme and parsley.
Brush a sheet of phyllo with butter and cut it in thirds lengthwise.
Spread a heaping teaspoon of grated comté in the corner of the end of one strip.
Top with a few pear slices.
Lift the corner of dough up over the filling and fold it diagonally to cover the filling and make a triangle.
Continue folding, as you would a flag, until you reach the end of the pastry.
Place on a parchment-lined baking sheet and brush the top of the triangle with butter.
Repeat until pear, comté and phyllo are used up.
Bake until triangles are browned and crisp, 20 to 25 minutes.
Cool 2 to 3 minutes before serving.
Meanwhile, for the salad, make the vinaigrette by combining sherry vinegar, apple juice, salt, pepper and walnut pieces in a blender.
Blend until smooth.
Add canola oil and combine until the vinaigrette thickens.
Taste and adjust seasoning.
Combine the greens and red onion in a large bowl.
Toss with the dressing and garnish with walnuts.
Divide the salad among plates and serve with hot phyllo triangles.
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- For the Phyllo Triangles
- 2 pears, cut into eighths, cored and thinly sliced crosswise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon finely chopped fresh thyme, more for garnish
- 1 tablespoon finely chopped fresh parsley
- 1/2 pound phyllo dough, thawed
- 1/2 cup (1 stick) unsalted butter, melted
- 6 ounces Comté cheese, grated
- For the Salad
- 3 tablespoons sherry vinegar
- 1/3 cup apple juice
- 1/4 teaspoon smoked sea salt
- 1/2 teaspoon ground black pepper
- 1/3 cup walnut pieces, more for garnish
- 1/3 cup canola oil
- 8 ounces herb salad mix or baby greens
- 1/4 medium red onion, thinly sliced