Ingredients
frozen filo dough, thawed
4 c. chopped nuts (walnuts/pecans)
1 c. sugar
1/2 lb. unsalted butter
1/2 lb. unsalted margarine
powdered sugar
Method
Sources
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Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Mix finely chopped nuts with sugar. Slowly melt butter and margarine together and allow to slowly boil over low heat for 5 minutes. Do not stir. Lay out first layer of filo; spread about 3 teaspoons butter on it. Sprinkle with nuts and sugar. Do the same with second and third layers. Roll lengthwise on dowel or stick. Squeeze ends together and remove stick. Bake on cookie sheet at 350° until slightly browned (about 15 minutes). When cool, cut on diagonal and sprinkle with powdered sugar.