Yield: 28 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| ½ teaspoon | Dijon mustard |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Cayenne pepper |
| 4 \N | Sheets phyllo dough; (14x18 inches) |
| ⅓ cup | Parmesan cheese; fresh grated |
Preheat oven to 350øF. 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 1½ 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@...> on Mar 5, 1998