| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheese, Snack |
28 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/2 |
ts |
Dijon mustard |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Cayenne pepper |
| 4 |
|
Sheets phyllo dough; (14×18 inches) |
| 1/3 |
c |
Parmesan cheese; fresh grated |
INSTRUCTIONS
Preheat oven to 350°F. Lightly oil 2 baking sheets or coat them with
non-stick spray.
In a small bowl, stir together oil, mustard, salt and cayenne.
Lay 1 sheet of phyllo on a work surface. (Keep remaining phyllo covered
with plastic wrap and a damp kitchen towel.) Dampen a pastry brush with
water and use it to brush phyllo lightly with oil mixture. Sprinkle with
about 1 1/2 tablespoons Parmesan. Lay another sheet of phyllo on top.
Lightly brush with more oil mixture and sprinkle with Parmesan. Repeat with
remaining phyllo, oil mixture and Parmesan.
Cut phyllo crosswise into 4 strips. Cut each strip into 7 triangles.
Transfer triangles to prepared baking sheets.
Bake triangles, 1 sheet at a time, for 6 to 10 minutes, or until golden and
crisp. Transfer to a wire rack to cool.
NOTES : The unbaked triangles will keep in the freezer for up to 2 months=
; freeze in a single layer, then stack in a container and cover tightly.=
Do no thaw before baking. The baked triangles will keep in an airtight
container for up to 2 days.
Recipe by: Eating Well (December 1997)
Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 5, 1998
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