br>Brush a sheet of phyllo dough with melted butter.
Place
Mix cheeses.
Add egg yolks and separately beaten egg whites. Add milk or cream to pouring consistency.
Melt butter.
Liberally coat a 9 x 12-inch baking dish.
Spread 4 sheets of phyllo dough in dish and brush with melted butter.
Spoon 1/4 of mixture into dish.
Cover with another 4 sheets of phyllo.
Brush with butter and repeat, ending with phyllo dough on top.
Cover dish with aluminum foil and bake at 350\u00b0 for 30 to 35 minutes.
Let stand 10 minutes before serving.
Cut small for appetizers.
ixture over 3 sheets of phyllo dough and stack together. Place some
Sautee onions until soft
Add in groundbeef and brown.
add salt and pepper to taste.
unroll phyllo dough and place half in the bottom of sheet.
place beef mixture in the middle and place the remaining phyllo on top.
cut into 24 squares.
melt butter and brush the top of the dough.
make an egg mixture with 1 egg and a spalsh of milk and pour over the butter.
Place in the oven at 375 for 25 to 30 mins or until browned.
dd one sheet of the Phyllo dough.
Spray that sheet and
On a towel, lay 6 sheets of phyllo dough.
Melt butter and brush all over, but not on each layer.
Set aside.
Unroll the phyllo dough on a countertop and gently
ently to combine.
MINI PHYLLO CUPS: Preheat oven to 350
xcept dough until well blended.
Work with one sheet of phyllo
he butter.
brush the phyllo sheets individually with butter mixture
br>Brush one sheet of phyllo dough with melted butter and sprinkle
lay out one sheet of phyllo dough, brush with clarified butter and
live oil.
Work the dough until it hangs well together
prayed with some water.
Using a meat mallet, pound out
andleing tips on the fillo dough package that you purchased.
br>Place 1 sheet of phyllo on a work surface (keeping
Pour chicken mixture on fillo dough. Top with remaining 10 sheets
heet with shortening. Place the phyllo sheets between two pieces of
utter on each sheet of phyllo dough and layer gently.
In
f the butter.
Unroll phyllo dough.
Layer eight sheets of