
Makes 24 square pieces & 48 triangular pieces
1/2 box phyllo dough (found in frozen section)
1/2 box graham crackers crushed in food processor
1 pound melted butter
2 cups brown sugar, packed
2 teaspoons cinnamon
pastry brush
parchment paper
method:
preheat oven to 350 F
mix brown sugar and cinnamon in a bowl and set aside
cut parchment paper to fit bottom on sheet tray
brush the bottom of sheet tray with butter so parchment paper will stick
gently peel one sheet of phyllo dough from the stack (cover remaining stack to prevent dry dough) lay on top of buttered parchment paper
gently brush ENTIRE phyllo dough sheet with butter... ALL OF IT
sprinkle crushed graham crackers evenly over sheet
add another sheet of phyllo dough. brush with butter
sprinkle brown sugar and cinnamon mixture over whole sheet of buttered phyllo dough
add a sheet of phyllo dough on top and brush with butter
repeat process until phyllo dough is used up
brush top layer with butter and sprinkle the remaining graham crackers over the top
bake at 350 F for 20-25 minutes or until browned
remove from oven and let cool
cut into squares or triangles
serve warm or cool preferably with vanilla ice cream
*store in an air tight container in fridge up to 7 days
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