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Raspberry Mango Greek Phyllo Triangles

These mouthwatering raspberry mango phyllo triangles makes for any occasion weather it be used as a fancy appetizer, or a simply Greek dessert.

Course Dessert
Cuisine California Greek
Keyword mango, phyllo, raspberry, tiropetes
Author Mary Papoulias-Platis

Ingredients

  • 1 pound phyllo, defrosted overnight
  • 1/2 cup butter, melted
  • 2 fresh mangoes, chopped
  • 1 cup fresh raspberries
  • 1/4 cup slivered almonds, toasted
  • 2 tablespoons basil leaves, chopped
  • 1/4 teaspoon cardamon
  • 2 teaspoon maple syrup
  • pinch of salt

Instructions

Phyllo

  1. Place 1/2 cup of butter in a saucepan and melt. Set aside.
  2. Remove phyllo from refrigerator and bring to room temperature.Leave in plastic.

Mango Mixture

  1. Peel mango and chop into small 1/2 inch pieces. Place in a bowl.

  2. Add raspberries, almonds, basil, salt, cardamon, maple syrup into mangoes. Stir lightly until combined. Set aside.

  3. Prepare phyllo by unwrapping and placing it unfolded on the counter top. Cover with towel to keep it from drying out.

  4. Place one sheet in front of you lengthwise. Butter the first layer of phyllo.

  5. Add two more layers, brushing each one with butter.
  6. Cut phyllo lenghwise into thirds with a sharp knife.
  7. Place a tablespoon or so of mango filling at the end of one strip and fold like a flag. Continue with all three.

  8. Place on a buttered or parchment covered sheet pan and lightly butter the tops. Continue until all the mango mixture is used.

  9. Bake at 350 degrees for 15-20 minutes until golden.

  10. When cooled slightly sift powdered sugar on top. (optional) Serve warm.