4 ounces Whole butter, melted
8 sheets Phyllo dough
8 ounces Powdered sugar
Servings: 10
1. Line a full-sized sheet pan with parchment paper and brush with melted butter. Dust with powdered sugar and place two sheets of phyllo dough side by side on the pan.
2. Brush the phyllo sheets with butter and dust with powdered sugar. Place a second phyllo sheet on top of each of the first sheets, brush them with butter and dust with powdered sugar. Continue until there are two stacks of phyllo dough, each four layers high.
3. Using a pastry wheel, cut each stack of phyllo into four columns and four rows, creating 16 small rectangular stacks of phyllo dough from each large stack.
4. Cover the phyllo stacks with parchment paper and another sheet pan. Bake at 325°F (160°C) until brown, approximately 15 minutes. Remove and cool.
Yield: 32 pieces
8 sheets Phyllo dough
8 ounces Powdered sugar
Servings: 10
1. Line a full-sized sheet pan with parchment paper and brush with melted butter. Dust with powdered sugar and place two sheets of phyllo dough side by side on the pan.
2. Brush the phyllo sheets with butter and dust with powdered sugar. Place a second phyllo sheet on top of each of the first sheets, brush them with butter and dust with powdered sugar. Continue until there are two stacks of phyllo dough, each four layers high.
3. Using a pastry wheel, cut each stack of phyllo into four columns and four rows, creating 16 small rectangular stacks of phyllo dough from each large stack.
4. Cover the phyllo stacks with parchment paper and another sheet pan. Bake at 325°F (160°C) until brown, approximately 15 minutes. Remove and cool.
Yield: 32 pieces
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