Instructions: Thaw the phyllo dough overnight in the fridge, if frozen. Bake the chicken breasts in buttered aluminum foil in a 375 degree oven for 45 minutes.

Unwrap and cool. Remove skin and bones (unless you buy skinless/boneless like I do-cause Im a wimp), and cut meat into small pieces. Heat 2 tb. butter in small pan. Add flour and curry powder and cook over low heat 2 minutes. Add milk and whisk until thick. Season with salt, stir in walnuts and chicken. Cool completely. Now for the hard part-best done with a helper...but I did it on my own..

To assemble, melt and cool butter. Place 1 sheet of phyllo on flat surface and brush with butter. Top with 2 more sheets buttering each. Cut sheet in half lengthwise then cut each half crosswise into 6 equal parts. Spoon a teaspoon filling onto end of each strip and for a triangle by folding right hand corner to opposite side as you would a flag. Continue until every strip is used. Repeat until all filling is used. Make sure you cover the pastry when you arent used it-just a dish towel will work. Preheat oven to 400. Place triangles on buttered sheet. Brush with butter and bake until golden brown-about 10 minutes.

You can vary the phyllo ingredients-spinach and cheese makes a good veggie alternative. You can keep this in the fridge, unbaked for 2 days, or you can bake them and then freeze them. I made mine the day before and left them in the fridge. Then I baked them right before the guests arrived. They make great leftovers too.

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