Repeat with
remaining phyllo sheets, butter mixture, and sunflower seeds to make a total of 64 crackers.
Lay second sheet on top of first; repeat steps with
remaining phyllo.
Repeat with
remaining phyllo and filling until both are used up.
Repeat layering and cutting 2 more times with
remaining phyllo, butter, and sugar for a total of 12 rectangles.
Repeat with
the remaining phyllo sheets, overlapping the sheets slightly as you go so that the corners lie all around the edge of the bowl.
Repeat procedure with
the remaining phyllo, butter, sugar mixture, and foil cylinders.
Not exact matches
Here, I use an equally traditional
phyllo tart filling and use it to lighten up the end result, though it
remains rich yet not heavy - think a well - made spinach or vegetable lasagna.
Repeat entire process with
remaining sheet of
phyllo.
Repeat with
remaining 6
phyllo sheets and melted butter.
Place 1
phyllo sheet on a large cutting board or work surface (cover the
remaining dough to prevent drying); lightly brush with butter.
Place a second sheet of
phyllo on top, spray with olive oil and sprinkle with 1/3 of
remaining maple sugar.
Repeat the process with the
remaining sheets of
phyllo.
Repeat with
remaining sheets of
phyllo, pressing each layer firmly into bottom of skillet.
Butter the
remaining sheets of
phyllo, stacking them one on top of the other on the work surface.
Place a fanned peach half in center of each
phyllo rectangle, brush with
remaining butter and sprinkle with
remaining sugar mixture.
Place 1
phyllo sheet on a large cutting board or work surface (cover
remaining dough to keep from drying), and lightly coat with cooking spray.