1 package of Pepperidge Farm phyllo dough (freezer section)
1 egg
maraschino cherries
Thaw both sheets of phyllo dough for 40 minutes or until soft enough to handle. Work with one sheet at a time. Unfold the phyllo dough and press out any fold marks. Cut the phyllo dough into 3 full length rectangles, then cut each rectangle into 3 squares each (total 9 per sheet).
For each square, cut (starting in the corners) ¾ of the way to the center (see diagram). Lift a cut corner and secure it in the center (using a micro-dot of water if necessary).Repeat for other corners like this:
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