Avocados are a relatively “new” food for me.
I have to admit, their green colour and texture, was an initial off-put for me. Not only that, it’s not always to find a perfectly ripe avocado in small town Ontario. Often it takes some grocery store hopping in order to find a semi-ripe one.
It wasn’t until the last 18 months or so that I really started eating them. Someone made me guacamole, and from there I was hooked. It’s cool creamy texture was irresistible. Scoop after scoop, I just kept eating it. From there I have been putting it on just everything, toast, tacos, burgers, chips, salad. I’ll even eat it right out of the shell. Mr. Ginge, however is not quite as sold. He calls them ” those guac-ey things” and promptly turns up his nose.
Fortunately, Mom is also an avocado fan, and is willing to try thing that use the soft green fruit. She was actually the one responsible for finding this recipe, and when we discovered that we had most of the ingredients on hand, we made it almost immediately.
This recipe comes from Averie of Averie Cooks (via Pinterest). I’ve adapted it to suit our tastes, namely changing it from puff pastry to phyllo. We have made this for lunch a few times since she came across the recipe. We’ve also tried it using crescent rolls instead of the pastry. It’s good that way, but we preferred it with the flaky phyllo.
Avocado Salsa Triangles
makes 10 triangles. Adapted from Averie Cooks
- 5 sheets of phyllo pastry
- 1/4 cup of melted butter
- 1 avocado, thinly sliced
- 1/2 pkg cream cheese, softened
- 1/4 salsa (I used homemade)
- Preheat the oven to 350°F.
- In a small bowl, mix together the salsa and the cream cheese. Set aside.
- Working with one sheet of pastry at a time and working with a sharp knife, cut each sheet in half along the horizontal ( the longest side). Cut it in half again so that you have 4 long strips. Set two strips aside. Lightly brush one strip with melted butter, then top with the other strip, lightly pressing them together.
- Place a couple slices of avocado on one end of the strip. Top with a tablespoon of the cream cheese mixture.
- Fold the bottom corner up and meet it up with the top edge ( you should have a triangle). Keep folding over, keeping the triangle shape until you reach the end. Place on a baking sheet and lightly brush the top with butter. Repeat with the other two strips and the remaining strips.
- Bake for 12-15 minutes, or until it starts to turn golden brown. Let cool a couple minutes on the sheet, then enjoy!