- Remove phyllo from package; unroll and place on large sheet of waxed paper.
- Fold phyllo crosswise into thirds. Use scissors to cut along folds into thirds.
Cut phyllo with scissors.
- Cover phyllo with large sheet of plastic wrap and damp, clean kitchen towel. (Phyllo dries out quickly if not covered.)
- Lay one strip of phyllo at a time on a flat surface and brush immediately with melted butter. Fold strip in half lengthwise. Brush with butter again. Place rounded teaspoonful of filling on one end of strip; fold over 1 corner to make triangle.
Fold over one corner to make a triangle.
- Continue folding end to end, as you would fold a flag, keeping edges straight.
Continue folding. Keep the edges straight.
- Brush top with butter. Repeat process until all filling is used up.
- Place triangles in a single layer, seam-side down, on baking pan and bake according to recipe directions.
Place triangles on pan with
A strudel roll is another common way to use phyllo dough. Check out the next page for tips.
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