Besides being absolutely delicious, you can make these appetizers a day ahead so they're ready to pop in the oven when guests arrive.
9 (9X14 inch) sheets of frozen phyllo pastry
1/3 cup melted butter
1 cup cooked chicken, chopped fine
1/2 cup shredded Havarti cheese
2 tablespoons chopped green onion tops
2 tablespoons chopped red bell pepper
1/2 tablespoon chopped fresh parsley
2 tablespoons sour cream
sesame seed (optional)
Thaw the pastry sheets according to package directions.
Combine the chopped chicken, cheese, onions, bell pepper and parsley in a medium bowl with the sour cream and and mix well. Unroll phyllo pastry and cover with a damp towel. Lay 1 sheet of phyllo on a cutting board and brush with melted butter.
Cut the phyllo into 4 (14-inch long) strips.
Mound 1 rounded teaspoon of chicken filling at the end of 1 of the strips.
Fold a corner of the phyllo over the filling diagonally to form a triangle. Continue folding over and over from one end to the other into a triangular bundle.
Tuck any remaining dough under when you get to the end of the bundle.
Place, seam side down, on an ungreased baking sheet and brush each bundle with melted butter.
Repeat with the remaining filling and sheets of phyllo. Sprinkle each appetizer with sesame seed if you desire.
Bake at 375 degrees for 17 minutes or until golden.
How to Serve
This idea was sponsored by Pear Tree Greetings.