My dear New York friend, LaVerne Levine (formerly Muto) taught me
the mysteries of working with phyllo dough. A party in the late 60's almost
always featured phyllo in some form or other.
1/2 pound phyllo
1/2 cup almonds, finely chopped
1/2 cup walnuts, finely chopped
1 cup raw sugar
1 stick sweet butter and 1 stick salt butter,
melted and mixed together
1. Brush sheet of phyllo with melted butter.
2. Sprinkle with nuts and sugar mixture.
3. Roll up on long spindle (the dowel on a wooden hanger is perfect),
squeezing ends toward center. Place seam side down in buttered baking
4. When pan is filled, drizzle melted butter over tops of rolls and bake
about 20 minutes, 325° oven until light golden brown.
Note: If more nuts and sugar mixture is needed, use same proportions.