Goat Cheese and Pine Nut Triangles

Submitted by Beamer42 on June 28, 2012 - 2:19pm
Goat Cheese and Pine Nut Triangles

Summary

Yield
Prep Time45 minutes
CategoryAppetizers
CuisineAmerican

Description

Starting with refrigerated biscuit dough makes this recipe really simple to prepare. The goat cheese, pine nuts and sun dried tomatoes are a terrific flavor combination, creamy and nutty with just a little bit of sweetness.

Ingredients

  • 1 tbsp butter
  • 2 clove garlic minced
  • 4 scallions minced
  • 1/2 cup crumbled goat cheese
  • 3 tbsp sour cream
  • 2 tsp half and half
  • 1/2 cup chopped sun dried tomatoes
  • 3 tbsp pine nuts toasted
  • 1 can flaky layer biscuits

Instructions

Heat the butter in a large pan over medium heat. Add the garlic and sauté until soft and fragrant, about 1-1/2 minutes. Do not brown. Add the scallions and sun dried tomatoes, cook for 2 minutes more, then remove from the heat and allow to cool.

Combine the goat cheese, sour cream, half-and-half, sun dried tomatoes and toasted pine nuts in a small bowl. Add the garlic-scallion mixture, mix thoroughly and refrigerate for 1 hour.

Preheat the oven to 375°F. Line two baking sheets with parchment paper.

Open the biscuit dough, remove 2 biscuits and return the remainder to the refrigerator to stay chilled as you work.

Working on a flat surface, separate the layers of each biscuit into 3 circles of dough. Place about two teaspoons of filling in the center of each round, then draw up the sides, roll and pinch three edges together to form a triangle that is open at the top. Place the pastries on the baking sheet about 2 inches apart.

Bake for 12 to 15 minutes, or until golden brown.

Notes

These pastries can be made either a day in advance or frozen for up to 2 weeks. Reheat at 375°F for about 4 minutes if refrigerated, 6 or 7 minutes if frozen (don't defrost them first).

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