But if you find yourself with leftovers,

Not a chance. Not one single chance. These babies will be gone in half an hour and The Weasel ... that guy I'm married to ... will be growling for more.

As fast as you say they bake, I think the alternative to "left overs" would be to make a double (triple?) recipe of the filling. Store that in the fridge and reheat if needed before assembling the pastries -- then bake the pastries themselves fresh. Soggy phyllo dough just isn't the same, and that texture is a big part of the appeal. (Anyway, that's what I'm going to do when I make them ... because an encore presentation is pretty much guaranteed around here!!)

I was delighted to see your post about the Sandia Mountains a couple of days back. That's where I live -- on the other side about 3.5 miles off 14 on the way to Madrid. I absolutely love this place -- and have for decades. I was so pleased to see that in The Grand Scheme of things, we're practically neighbors.

Your posts are always so special. I've enjoyed reading them for months now. This one, in particular, hit the spot. Thanks for publishing it.