by Kate Heyhoe
You can make these up to two days in advance and store air tight. For smaller baskets, use mini-muffin tins and cut the phyllo into 3-1/2 inch squares. Standard muffins tins need 5 to 6 inch squares.Note:
Heat oven to 325 degrees F. Lightly coat the muffin tins with nonstick vegetable spray or oil.
Working quickly, lightly coat four sheets of phyllo with melted butter or olive oil and stack together. Cut into squares as desired. Press the squares into the muffin tins, pressing down on the bottom and sides.
Bake until crisp, about 7 to 10 minutes (be careful not to burn them). Let cool in the tins before removing. Store air-tight until ready to use.
Kate's Global Kitchen for April, 2000:
4/01/00 Food Jokes and Joke Foods
4/08/00 Easter and Passover Menus: From Nice to Greece
4/15/00 Spring Centerpiece Sides: Phyllo Baskets, Veggie Matchsticks, and Glorious Gratins
4/22/00 Easter Lore & Post-Easter Eggs
4/29/00 Wake-Up: It's Daylight Savings Time! World Power Breakfasts
This page created April 2000
Copyright © 1994-2017,