CGF Brokerage and Consulting

3 Tbsp ground flaxseed
1/4 cup turbinado (raw) sugar
1 Tbsp whole flaxseed
1 Tbsp coarse groundor cracked black pepper
4 shhets phyllo pastry (12 x 16 inches - 30.5 x 40.5 cm) each
3 Tbsp melted butter for brushing

Preheat oven to 400°F.
In a small bowl combine ground flaxseed, sugar, whole flaxseed and pepper.
On parchment lined baking sheet, place one sheet phyllo. Brush top with 2 tsp melted butterand sprinkle generously with flax mixture. Repeat with next shhets of phyllo, butter and flax mixture.
Top with fourth sheet and brush with remaining 2 tsp butter.
With a sharp knife cut sheets in half crosswise, then cut at 2 inch intervals to form 16 2 x 6 inch rectangles. Cut each rectangle diagonally to form 32 triangles.
Bake 12 minutes, until golden, crisp and dry to the touch.Let cool 5 minutes then place on cooling rack.

Note: Turbinado Sugar is dry, coarse bland colored raw sugar crystals with a delicate molasses or brown sugar taste.