I am sorry, I will not be able to make this again because I ate intirely too much. This was my first time using phyllo and the description is what helped draw me to the recipe. From now on I will not be scared to use it. I did cut the recipe in half by taking one sleeve of phyllo and cutting it across the middle while it was still frozen. Thank you queen...from a Princess (my Father is the King of Kings)!
This is good, but the drawback is you gotta eat it all soon.<br/><br/>Chef Mommie - now that you're not afraid to work with phyllo dough, DO try making a baklava. It's a sinfully rich pastry served in squares or diamond shapes that are VERY small, at most the size of half a pack of cigarettes. It's phyllo prepared as it is here. The filling is usually ground nuts (various kinds), sometimes sesame seeds and other things (there are lots of recipes online). After baking, it is drizzled thoroughly with a syrup (usually containing honey, and often containing orange juice) and allowed to soak in thoroughly. People quibble over the origin of baklava, but who cares? Find the recipe that sound to you that it would taste best, and go for it.<br/><br/>You can bring some of these to work and people will be begging you to do it again - soon. They're quite portable, but VERY sticky.