![]() Repeat with the remaining ingredients, transferring the straws on the prepared baking sheet. Roll up and secure the edge of the dough with additional butter, if necessary. Arrange an asparagus spear on the top of the prosciutto along the same short edge of the rectangle, letting the tip lay exposed beyond the top edge of the dough by 3/4 inch or so. Place 1 piece of prosciutto on the phyllo, lining it up along 1 short edge of the rectangle. Brush the 1 sheet lightly with melted butter and cut into 4 rectangular pieces, each 5 by 7 inches. ![]() Keep the remaining sheets covered with a clean, slightly damp towel. Place 1 sheet of phyllo on a dry surface. ![]() Line a baking sheet with parchment paper and set aside. ![]() Preheat the oven to 450 degrees with the rack in the center. ![]()
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