COCONUT CRISPS
Made with filo pastry. Serve with coffee for dessert. Whilst recipe calls for butter and oil, I just spray my filo with vegetable oil spray.
Provided by Wendys Kitchen
Categories Dessert
Time 16m
Yield 16 crisps
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F or 220°C
- Stir together butter and oil.
- Arrange 1 phyllo sheet on a work surface with a long side of phyllo nearest you, keeping remaining sheet covered.
- Brush with some butter mixture and sprinkle with 1 teaspoon sugar and 1/2 tsp cinnamon.
- Top with remaining sheet of phyllo, then brush with remaining butter mixture and sprinkle with remaining teaspoon sugar.
- Cut phyllo in half crosswise and stack. Cut stack into quarters and cut each quarter diagonally twice (in an X) to form 4 triangles (for a total of 16 triangles).
- Arrange triangles, spaced evenly, on 2 ungreased baking sheets and sprinkle with coconut.
- Bake in middle and lower third of oven, switching position of sheets halfway through baking, until golden and crisp, 5 to 6 minutes total.
Nutrition Facts : Calories 33.2, Fat 2.4, SaturatedFat 1.2, Cholesterol 1.9, Sodium 16.9, Carbohydrate 2.9, Fiber 0.2, Sugar 1.4, Protein 0.2
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