6 sheets phyllo (from a 16-ounce box)
2 tablespoons melted butter
½ cup almond butter
½ cup cream cheese
½ cup chopped celery leaves
Heat oven to 350 degrees.
Lay 1 phyllo sheet on a cookie sheet; brush with melted butter. Top with another sheet, brush with butter; repeat ending with phyllo sheet. Cut into 12-16 triangles and bake 6 minutes or until crisp. Set aside to cool.
In a medium bowl mix together almond butter and cream cheese until well combined. Spread on phyllo crisps and garnish with celery leaves.
Serves four to six.
Deborah Pankey, Daily Herald food editor