Recipe - Phyllo Cheese Triangles

2 tablespoon Olive oil
One half teaspoon Dijon mustard
One fourth teaspoon Salt
1/8 teaspoon Cayenne pepper
4 Sheets phyllo dough; (14x18
inches)
1/3 cup Parmesan cheese; fresh
grated

Preheat oven to 350øF. Lightly oil 2 baking sheets or coat them with
nonstick 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 One half 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 recipeludigest by Nesb2 Nesb2@aol.com on Mar 5, 1998