Cook's Tip: Thaw frozen phyllo dough, in its original wrapper, overnight in the refrigerator. Let stand at room temperature for 2 hours before using.
Makes 28 triangles
2 tablespoons olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
4 sheets phyllo dough
1/3 cup grated fresh Parmesan cheese
1. Preheat oven to 350 degrees F. Lightly oil two baking sheets .
2. In a small bowl, stir together oil, mustard, salt and cayenne.
3. Lay 1 sheet of phyllo on a work surface. (Keep remaining phyllo covered with a lightweight damp kitchen towel.) Dampen a pastry brush with water and use it to brush phyllo lightly with oil mixture. Sprinkle with about one-fourth of the Parmesan. Lay another sheet of phyllo on top. Lightly brush with more oil mixture and sprinkle with Parmesan. Repeat with two more sheets of phyllo, oil mixture and Parmesan.
4. Cut phyllo crosswise into 4 strips. Cut each strip into 7 triangles. Transfer triangles to prepared baking sheets. (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 not thaw before baking.)
5. Bake triangles, 1 sheet at a time, for 6 to 10 minutes, or until golden and crisp. Transfer to a wire rack to cool. (The triangles will keep in an airtight container for up to 2 days.)
(based on individual servings)
Total Fat: 1 g
Cholesterol: 1 mg
Sodium: 58 mg
Protein: 1 g
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