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Phyllo Fingers Recipe
|Mixed chopped nuts||1 1⁄2 Cup (24 tbs) (Sunflower Seeds, And Raisins)|
|Butter||1⁄4 Cup (4 tbs)|
|Phyllo sheets||5 (Corn And Egg Free)|
|Cinnamon sugar/Nutmeg||1 Teaspoon|
Serving size: Complete recipe
Calories 2025 Calories from Fat 1492
% Daily Value*
Total Fat 162 g249.9%
Saturated Fat 48 g240.2%
Trans Fat 0 g
Cholesterol 121 mg
Sodium 1206.1 mg50.3%
Total Carbohydrates 110 g36.7%
Dietary Fiber 17.2 g68.9%
Sugars 17.8 g
Protein 54 g108%
Vitamin A 28.1% Vitamin C 0.08%
Calcium 35.8% Iron 15.4%
*Based on a 2000 Calorie diet
Melt butter without stirring.
Skim off foamy top.
Lay phyllo sheets flat.
From the long side, cut each sheet into four equal strips.
With a pastry brush, paint butter onto each strip in thin streaks.
It should cover at least half the strip.
Fold one of the short ends of each piece over about 1 inch.
Spread 2-3 teaspoons of filling just below the fold.
Sprinkle with cinnamon-sugar or nutmeg.
Roll firmly but not tightly.
Place seam-side-down on an ungreased baking sheet 1/2 inch apart.
Cover with a tea towel while preparing remaining fingers.
Bake at 350° about 20 minutes, or until lightly golden.
Cool on a wire rack.
Confectioners sugar may be sprinkled on after 5 minutes if desired.