Nutty Phyllo Ghosts

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These taste good. I left out the chocolate. Keep in mind there are different thicknesses to phyllo dough. Some is used for heavier fillings some for lighter fillings. The thicker ones may be better for this to hold the shape. Using CLARIFIED, unsalted butter will also help with keeping the shape. Unclarified butter is heavy and makes pastry soggy.

Adele
Gaithersburg, MD

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sfw

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these tasted good, but it was almost impossible to make the ghosts stand up. also, everything exploded out of them when they cooked. basically i just had a white blob that tasted good.

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The ghosts were very difficult for me, after a couple tries I switched to mummys! Much more forgiving, and they looked great. I also made half of them without choc chips and used cut up mini marshmallows instead. Sprinkled them with granulated sugar before baking -- then a light dusting with baster brush of powder sugar afterwards. They looked great, and the kids and adults all loved them!

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These were very tedious to make, the phyllo was tearing, and I only was able to get 2 ghosts to stand! They tasted good though, and I did omit the chocolate chips. I didn't think it went well.

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The receipe tastes excellent. I found the ghosts tricky to make because the phyllo dough tends to puff in the oven. Helpful tips:
1. only fold the dough over once before adding filling
2. use LOTS of butter to cover the dough, I ended up using 3 sticks
3. don't expect it to look like the picture!

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It would be nice to see a picture and instruction photos for certain recipes

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This recipe was not easy at all it was very hard to keep the dough from becoming mush and tearing when I tried to form it around the filling, They did taste good but did not look like the ghosts in pictured.

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I couldn't even get the ghosts to form. i am not the greatest chef on earth, but follow directions well. I just couldn't get it down...

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Really yummy snack, but quite a bit of work. I didn't have too many troubles, I did get tired of working on them though.