Recipe

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• 10 sheets phyllo dough (14 inches x 9 inches)
• 1/3 cup butter, melted
• 20 garlic cloves, peeled
• 7 tbsp finely chopped walnuts
• 1/4 cup seasoned bread crumbs

• 1 Lightly brush one sheet of phyllo with butter; place another sheet of phyllo on top and brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.
• 2 Cut the two layered sheets into four 14-in. x 2-1/4-in. strips. Place one garlic clove on lower corner of each strip; sprinkle 1 teaspoon walnuts over length of strip.
• 3 Fold dough over garlic, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal.
• 4 Place bread crumbs in a small shallow bowl. Brush both sides of triangle with butter; dip in bread crumbs. Place on a greased baking sheet. Repeat.
• 5 Bake at 350° for 15-18 minutes or until golden brown. Serve warm. Yield: 20 appetizers.