Phyllo Pastry

Open package, cut roll of pastry into thirds.  Unroll
one of them and lay out flat so you can easily take a
sheet of phyllo. 

Take one sheet and lay out flat on wax paper.  Brush
both ends with melted butter and brush middle area
sparingly with butter.  Put 1 to 2 tablespoons of
filling at one end.  roll over it once. 

Now fold it up like a flag gets folded, into
triangles.  When you reach 1 fold away from other end,
slide the whole thing down your paper, and put another
sheet of phyllo on the end.  Brush overlapping area
and other end with butter.  Brush middle sparingly. 
Continue folding.  At end, repeat with a third sheet. 
That's the last one.  When it's all folded, brush some
butter on the outside.  Set aside on wire rack.  

For cooking, put wire rack over pan or cookie sheet,
cook at 400 for 15 to 20 minutes.  (Check them after
12 or so minutes. They're done when they look
golden-brown.)

Note:  You can also use only 2 sheets per pastry, but
they're more fragile. 

Trying to avoid butter, I've tried olive oil, corn
oil, water, beer, and rice flour/water mix.  Nothing
else works. 

These should refrigerate very well.  The skin gets
firm after sitting 15 minutes on a counter as the
butter hardens. The non-meat ones should last a while
if in a freezer bag in the fridge. 

Contributed by Michael S. Schechter