Active Time

　　10 min

　　Total Time

　　15 min

　　

Ingredients

Makes 16 dessert crisps

　　1 tablespoon unsalted butter, melted

　　1 tablespoon vegetable oil

　　2 (17- by 12-inch) phyllo sheets, thawed if frozen, covered with 2 overlapping pieces of plastic wrap and then a damp kitchen towel

　　2 teaspoons sugar

　　1/3 cup sweetened flaked coconut

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

Stir together butter and oil. Arrange 1 phyllo sheet on a work surface with a long side of phyllo nearest you, keeping remaining sheet covered. Brush with some butter mixture and sprinkle with 1 teaspoon sugar. Top with remaining sheet of phyllo, then brush with remaining butter mixture and sprinkle with remaining teaspoon sugar.

　　

Step 3

Cut phyllo in half crosswise and stack. Cut stack into quarters and cut each quarter diagonally twice (in an X) to form 4 triangles (for a total of 16 triangles).

　　

Step 4

Arrange triangles, spaced evenly, on 2 ungreased baking sheets and sprinkle with coconut. Bake in middle and lower third of oven, switching position of sheets halfway through baking, until golden and crisp, 5 to 6 minutes total.

　　

Nutrition Per Serving

Each (2-crisp) serving contains about 68 calories and 4 grams fat.

　　#### Nutritional analysis provided by Gourmet