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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 dozen
tvm2127_032107_lemonphyllo
Ingredients
Ingredient Checklist
Twelve 14-by-9-inch sheets frozen phyllo dough, thawed
1/2 cup (1 stick) unsalted butter, melted
Lemon Custard
Confectioners’ sugar, for dusting
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 dozen
tvm2127_032107_lemonphyllo
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 dozen
Recipe Summary
Yield: Makes 1 dozen
Yield: Makes 1 dozen
Makes 1 dozen
tvm2127_032107_lemonphyllo
tvm2127_032107_lemonphyllo
Ingredients
Ingredients
- Twelve 14-by-9-inch sheets frozen phyllo dough, thawed
- 1/2 cup (1 stick) unsalted butter, melted
- Lemon Custard
- Confectioners’ sugar, for dusting
Directions
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
Layer phyllo dough in 2 stacks of 6 sheets, brushing between each sheet with melted butter. Cut each stack in half lengthwise and each strip into thirds to make 12 rectangles. Cut each rectangle on the diagonal to make 24 triangles. Place triangles on prepared baking sheets and bake until they are golden, about 4 to 6 minutes.
Place 3 tablespoons lemon custard in the center of half of the triangles. Top with remaining triangles. Warm a serving platter and place sporcamusi on top. Sprinkle with confectioners’ sugar and serve immediately.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Sporcamusi
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sporcamusi
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
