"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

PHYLLO CROUTONS Recipe

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This recipe for PHYLLO CROUTONS, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Friday, September 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 SHEETS FROZEN OHYLLO DOUGH, THAWED
3 TB. BUTTER,MELTED
1/3 C. FRESHLY GRATED PARMESAN

Directions:
Directions:
LINE A HEAVY BAKING SHEET WITH PARCHMENT PAPER. STACK THE PHYLLO SHEETS ON A WORK SURFACE AND ROLL INTO CYLINDER; CUT CROSSWISE ITO 1/2 NCH SECTIONS. UNROLL AND TOSS IN A LGE BOWL TO SEPARATE STRIPS. DRIZZLE WITH BUTTER TOSSING CONSTANTLY TO COAT. SPRINKLE WITH PARMESAN AND TOSS TO COAT. ARRANGE OVER BAKING SHEET AND BAKE
UNTIL CRISP AND GOLDEN , 400 DEGREES,ABOUT 10 MIN.
COOL AND BREAK APART INTO DESIRED PIECES.
SERVE OVER SOUP OR STEW!

Number Of Servings:
Number Of Servings:
6 SERVINGS
Preparation Time:
Preparation Time:
5 MINUTES

 

 

 

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