Preparation info
  • Makes approximately


    rectangles ( 2 by 3½ in )
    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Phyllo dough 1


  1. Lay 1 sheet of phyllo dough out on a clean wooden surface. Using a pastry brush, brush lightly with the clarified butter. Dust lightly with sifted confectioners’ sugar.
  2. Fold the phyllo dough in half lengthwise. Brush the top of the dough with another coat of clarified butter.
  3. Using a straightedge as a guide, cut the phyllo dough into rectangles 2 by 3