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Roquefort Pistachio Triangles ¼ lb Roquefort cheese Bring cheeses to room temp. Mash together in a small bowl. Stir in egg, add nuts. Season with nutmeg and pepper. (Usually no extra salt is needed.) Uncover phyllo dough and remove a sheet. Keep remaining dough covered with damp cloth and wax paper. Brush sheet with melted butter. Stack another sheet on top, brush again. Cut sheets into fifths the short way using a sharp knife. Place 1 tsp of filling in center of first strip, 1 inch from top. Fold a corner across filling, and continue folding down strip like a flag. Don't wrap too tight. Tuck excess under, place on buttered baking sheet, brush top with butter. Filled triangles can be refrigerated up to 24 hours if so desired. Bake in upper part of 350° F oven for about 25 minutes, or until brown. Yield: 60 triangles.
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