Nutrition per serving may change if servings are adjusted.
¼ cup sugar
½ teaspoon ground cinnamon
Pinch of ground cloves
1 tablespoon butter, melted
1 tablespoon canola oil
4 sheets phyllo dough, (14x18 inches), thawed if frozen
Preheat oven to 325°F. Lightly oil a large baking sheet.
Combine sugar, cinnamon and cloves in a small bowl. Mix butter and oil in another small bowl.
Lay 1 sheet of phyllo on a clean, dry surface. Brush very lightly with some of the butter mixture. Sprinkle about 1 tablespoon of the sugar mixture evenly over the phyllo. Repeat these steps with 3 more phyllo sheets. Cut the phyllo into 4 lengthwise strips; cut each strip into rectangles 1½ inches wide, to make 32 rectangles.
Carefully transfer half of the rectangles to the prepared baking sheet with a large metal spatula. Bake until the cookies are crisp and golden brown, 8 to 12 minutes. Transfer to a wire rack to cool. Bake the remaining rectangles in the same manner. Dust with confectioners' sugar before serving.
Make Ahead Tip: Store in an airtight container for up to 3 days.