Wednesday, December 10, 2014

seasonal selfie (and Brown Sugar Flips recipe)

Brown Sugar Flips

1 package phyllo sheets
about* 2 cups butter
about* 1/2 cup brown sugar

Defrost phyllo in fridge overnight - leave in package.

You will need:
- a large work surface to cut on
- a pizza cutter (or sharp knife)
- a spatula (or pastry brush)

Before opening phyllo:
- preheat over to 325
- line baking sheets with tinfoil and grease lightly
- have damp dishtowel ready to cover phyllo
- melt butter and stir in sugar (let it cook a little)

Open phyllo, unroll, lift off two sheets, reroll in wax paper and cover remaining dough with damp dishtowel.
Place one sheet flat.  Spread lightly with butter sauce.
*(how much depends on taste - try different amounts)
Top with second sheet and more butter sauce.

Cut into strips with the pizza cutter.  (5 to 8 strips, depending on what size you want them)
Roll up each strip and place, seam side down, onto cookie sheet.

Repeat with two more sheets of phyllo, etc.

Bake for 10 - 12 minutes.

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