Today, I’m excited to share a delightful recipe that combines the rich flavors of artichoke and crabmeat. These artichoke and crabmeat triangles make for the perfect appetizer or snack, sure to impress your guests at any gathering. Let’s dive into the world of savory pastries!
Artichoke and Crabmeat Triangles
These bite-sized treats are not only delicious but also relatively easy to make! The combination of tender artichoke hearts and sweet crabmeat, wrapped in a flaky pastry, creates a mouthwatering dish that is hard to resist.
Ingredients
- 1 cup artichoke hearts, chopped
- 1 cup crabmeat, drained and shredded
- 1 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 package of phyllo dough or puff pastry (thawed)
- 1 egg (beaten, for egg wash)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the chopped artichoke hearts, crabmeat, cream cheese, mozzarella cheese, Parmesan cheese, Worcestershire sauce, garlic powder, and season with salt and pepper. Ensure everything is well combined.
- When your filling is ready, take your phyllo dough or puff pastry and cut it into squares, about 4×4 inches in size.
- Place a spoonful of the filling in the center of each square, making sure not to overfill them.
- Fold the dough over to form a triangle, pressing the edges to seal. You can use a fork to crimp the edges for a decorative touch.
- Place the triangles on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a lovely golden color as they bake.
- Bake in the preheated oven for about 20-25 minutes or until golden brown and crispy.
- Allow the triangles to cool slightly before serving.
These artichoke and crabmeat triangles are flavor-packed and perfect for any occasion. Serve them warm, and watch them disappear quickly! Enjoy your culinary adventure!