Mushroom Hazelnut Turnovers

3 medium shallots, minced
1 Tbsp. butter
3/4 lb. mushrooms, sliced
1/4 cup dry white wine, optional
1 - 250 g package cream cheese, room temperature
3/4 tsp. fresh or 1/4 tsp. dried thyme
1 Tbsp. fresh lemon juice
1/4 cup toasted hazelnuts, chopped
Salt and pepper to taste
About 16 sheets phyllo pastry
1 cup butter, melted

On medium high heat, saute shallots in butter until soft.
Add mushrooms and saute for 2 minutes. Add wine and cook until liquid has evaporated.
Let mixture cool.
In a bowl, beat together cream cheese, thyme and lemon juice. Stir in mushrooms and hazelnuts. Season with salt and pepper.
Place one sheet of phyllo pastry on work surface with short side towards you. Brush with melted butter. Layer with a second sheet of pastry and brush with butter.
Using kitchen shears, cut the phyllo into 3 long strips.
Place about 2 tsp. filling at one end. Fold over one corner to make a triangle. Fold the triangle over itself. Continue folding like a flag. At the end, if there is a short piece of pastry left, tuck it under and place the turnover on a baking sheet. Brush with butter.
If using within 24 hours, refridgerate. Or freeze until solid on baking sheet, then pack into airtight freezer containers. Freeze up to 1 1/2 months.
Bake on ungreased cookie sheets at 375 degrees F for 15 minutes or 20 to 25 minutes if frozen.

Makes about 48 appetizers