Notes: I make these at Tru as an amuse course or to pass at dessert hors d'oeuvre parties I throw. They can be made the day before and kept cover and refrigerated, then just bake them off before your guests arrive. You could serve them with raspberry yogurt as a quick dipping sauce.
- 2 sheets thawed phyllo dough
- 4 tablespoons (1 stick) unsalted butter, melted
- 4 tablespoons sugar
- 2 ounces cream cheese, cut into cubes
- 6 dried plums, halved
- 2 tablespoons chopped walnuts
- 12 pieces candied orange peel
- Powdered sugar, for garnish
Preheat the oven to 375 degrees F. Line a large sheet pan with parchment paper.
On a work surface carefully brush a sheet of phyllo with melted butter and sprinkle it with 1 to 2 tablespoons sugar. Cut 6 strips from top to bottom 3 inches wide.
Place a cube of cream cheese, a piece of dried plum, some chopped walnuts, and a piece of candied orange peel at the end of each strip. Fold them into triangles by folding the dough over itself as if folding a flag. Place them on the sheet pan. Brush the tops of the triangles with butter and a final sprinkling with sugar.
Bake for 10 to 12 minutes, until the phyllo is golden brown. Let cool and serve within 6 hours sprinkled with powdered sugar.