8 ounces phyllo dough, thawed
3/4 cup butter, melted
3 large heads fresh garlic, separated into cloves and peeled
1/2 cup walnuts, finely chopped
1 cup Italian bread crumbs
Preheat oven to 350ºF.
Remove phyllo from package; unroll and place on waxed paper.
With a pizza cutter or sharp knife, cut phyllo crosswise into 2 inch wide strips.
Cover with another sheet of waxed paper and a damp cloth. (Caution: Phyllo dries out quickly if not covered.)
Lay 1 strip at a time on a flat surface and brush immmediately with melted butter.
Place 1 clove of garlic at one end.
Sprinkle about 1 teaspoon walnuts along length of strip.
Roll up garlic clove in strip, tucking in side edges as you go.
Brush with more butter.
Roll in bread crumbs.
Repeat until all but smallest garlic cloves are used.
Place bundles on rack in a shallow roasting pan and bake 20 minutes.
Makes 24 to 27 appetizers.