Phyllo Crisps Recipes

PHYLLO CRISPS

Steps:

• Line a rimmed baking sheet with parchment paper. Have a second baking sheet ready.
• Combine the orange zest with the sugar in a small bowl, using your fingertips to rub the orange zest into the sugar to release its essential oils. Add the cinnamon and cardamom and mix to combine.
• Place 2 sheets phyllo on the parchment-lined baking sheet. (When working with phyllo, always keep a clean, moist kitchen towel over the stack of dough that you're not handling. Phyllo is very thin and will dry out quickly, becoming brittle and impossible to work with.) Using a pastry brush, gently apply a thin layer of melted butter to the top sheet of phyllo and sprinkle liberally with some spiced sugar. Place another 2 sheets phyllo dough on top of the first layer and press lightly. Brush with a little more melted butter and sprinkle with more spiced sugar. Then top with 2 sheets phyllo and, once again, lightly brush with butter and sprinkle with spiced sugar. You may have some leftover spiced sugar.
• Completely cover the layered phyllo with damp paper towels or plastic wrap to prevent the fragile phyllo dough from drying out and cracking and refrigerate until the butter returns to a solid state, at least 10 minutes. (Don't worry, the sugar didn't stick to the damp paper towels, even though we thought it might.)
• Preheat the oven to 325°F (165°C).
• When the butter is solid, remove and discard the paper towels or plastic wrap. Using a pizza cutter or a very sharp knife, cut the layers into approximately 2-inch (5-centimeter) squares. Cover with a sheet of parchment paper and the second baking sheet to weight the phyllo for baking- this ensures that they puff just enough to be flaky while still maintaining a crisp, linear look.
• Bake the phyllo crisps for 10 minutes. The crisps should be lightly browned, especially along the edges. Remove the top baking sheet and rotate the bottom baking sheet 180°, then bake for another 10 to 12 minutes, until the crisps become evenly golden, crisp, and flaky.
• While the crisps are baking, place the honey in the microwave for 20 seconds or in a small saucepan over low heat for 1 minute. You want the honey to be warm and runny and spreadable.
• Immediately after removing the phyllo crisps from the oven, brush them with the warm honey and sprinkle with a pinch granulated sugar (or, if desired, any leftover spiced sugar). Let cool at room temperature. The crisps are best served fresh that day but can be covered with parchment paper and kept overnight at room temperature.

PISTACHIO PHYLLO CRISPS

Steps:

• Preheat oven to 350°F.
• Finely grind pistachios in an electric coffee/spice grinder, then stir in sugar.
• Cut phyllo sheet crosswise into 3 equal pieces, then stack pieces between wax paper and cover stack With a lightly dampened kitchen towel. Arrange 1 piece of phyllo on a parchment-paper-lined baking sheet and brush with some butter. Sprinkle with half of pistachio sugar and top with another piece of phyllo. Brush phyllo with some butter and sprinkle with remaining pistachio sugar. Top with remaining piece of phyllo, pressing down gently, and brush with some butter. Chill stack 10 minutes.
• Using rim of a ramekin as a guide, cut out 2 (4-inch) rounds with a sharp paring knife and discard scraps. Cover rounds with a piece of parchment and bake in middle of oven until golden, about 10 minutes. Cool crisps on baking sheet on a rack.

PHYLLO CRISP OYSTERS WITH REMOULADE

Steps:

• Make the Remoulade: Remove the shell from the egg, and chop it or run it through the large holes of a box grater. Whip the creme fraiche to medium peaks and add the egg, chives, capers, and lemon juice. Season with salt and pepper, to taste. Cover and refrigerate until ready to use.
• Make the Oysters: Mix the water into the tempura flour and refrigerate. Shuck the oysters and set aside. Reserve half of the shells for presentation and scrub them clean. On a clean work surface, lay out the shredded phyllo.
• Heat the vegetable oil in a medium-sized pot to 350 degrees F. (To check without a thermometer, drop a small amount of the tempura batter into the oil--it should sizzle quickly rise to the surface.) Adjust the burner to keep the temperature constant.
• Working with 1 oyster at a time, dredge in flour, dip in the tempura mix, and then roll around in the shredded phyllo to completely cover. Fry the oysters, turning them occasionally with a fork, until lightly browned. Using a slotted spoon, transfer them to a paper towel-lined plate and sprinkle with salt.
• On a tray large enough to accommodate all of the oysters, form a bed of rock salt, peppercorns, and seaweed. Place the cleaned shells on the tray, spoon a dollop of the remoulade into each one, and top with an oyster.

HERB PHYLLO CRISP

Steps:

• For ratatouille: Saute each vegetable in olive oil separately until tender. Return the vegetables to a large saucepan, adding garlic, tomatoes, tomato juice and remaining olive oil. Reduce by two thirds or until liquid is like a paste. Season with salt and pepper and add a handful of chopped herbs. Allow to cool completely. Herb phyllo crisp: Working with phyllo can be tricky for a first time user, but if you'll remember a few simple steps you will always have success.
• a. Never buy just one box, since some sheets are torn or matted together.
• b. Make sure the box is completely thawed out before attempting any dish.
• c. Always cover sheets not being used with a damp cloth towel; phyllo will dry out and turn to cracker mill right before your eyes.
• Unfold phyllo sheets out of the box and cover with a wet cloth. Preheat oven to 350 degrees. Place chopped herbs in a workable container, pour melted butter into a workable container, have your paint brush ready, then clean your work space. The idea is to layer melted butter and chopped herbs in between layers of phyllo, brush with melted butter, sprinkle with chopped herbs and repeat for 3 layers. With a sharp knife, cut 6 even strips going vertically and then cut 4 even strips horizontally, making 24 even squares.
• Carefully mold each square into each space of the muffin pan until all are completed. Place in the middle rack and bake for 2 to 3 1/2 minutes. They cook very quickly. Remove from pan. Repeat this step until you have enough phyllo crisps for your party.
• Fill herb phyllo crisps with room temperature ratatouille, a small spoon of goat cheese, and you are ready to serve.

CRANBERRY PHYLLO TRIANGLES

Steps:

• In a saucepan, combine the cranberries, sugar, raisins, pecans, honey and orange peel; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Drain and discard any juice. Cool to room temperature., Lightly brush one sheet of phyllo with butter; place another sheet of phyllo on top and brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying. Cut the two layered sheets into three 14x3-in. strips. Place a teaspoon of cranberry filling in lower corner on each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strips of dough and remaining sheets of phyllo., Place triangles on a greased baking sheet. Bake at 375° for 15-17 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners' sugar.

PHYLLO PECAN CRISPS

Steps:

• Preheat oven to 350°F.
• In a food processor grind pecans with sugar until finely chopped. In a piece of parchment paper on a work surface arrange 1 phyllo sheet and brush with some butter. Sprinkle phyllo sheet evenly with half of pecan sugar and top with a second phyllo sheet, some butter, remaining pecan sugar, and remaining phyllo sheet, pressing down gently with your fingers and brushing with some butter. Slide a baking sheet under parchment and chill phyllo 10 minutes.
• Transfer phyllo with parchment to a cutting board and with sharp knife cut stack lengthwise into 2-inch-wide strips, cutting through parchment and discarding excess. Cut each rectangle diagonally in half and transfer triangles on parchment to baking sheet, separating triangles slightly. Cover triangles directly with another parchment sheet and bake in lower third of oven 15 minutes, or until golden. Cool crisps on baking sheet on a rack. Crisps keep in an airtight container at room temperature 1 week.

PEAR AND APPLE PHYLLO CRISP

Steps:

• Preheat oven to 400 degrees with a rack in top position. Combine pecans, breadcrumbs, sugar, and cinnamon.
• Line a baking sheet with parchment, and top with 1 phyllo sheet. Brush phyllo all over with butter, and sprinkle pecan mixture evenly over top. Repeat 4 times. Top with remaining phyllo sheet, and brush with all but 2 tablespoons butter.
• Slice pears and apples 1/8 inch thick; discard seeds. Arrange pear and apple slices in a single layer on phyllo, leaving space between fruit and a 1/4-inch border around edges. Brush fruit with reserved 2 tablespoons butter. Sprinkle with sugar, and dust with cinnamon. Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, 28 to 32 minutes. Let cool slightly. Cut into 8 pieces.

SAUTEED MUSHROOMS IN PHYLLO CRISPS

Steps:

• Preheat oven to 350 degrees with the rack positioned in the center. Melt 8 tablespoons (1 stick) butter, and set aside. Set 2 tablespoons of the thyme aside. Brush a mini-muffin tin with melted butter, and set tin aside.
• Place 1 sheet phyllo dough on a clean, dry work surface; brush the entire sheet generously with melted butter. Sprinkle lightly with reserved thyme. Place another sheet phyllo on top, brush with butter, and sprinkle with thyme. Repeat with 2 more sheets phyllo. Cut stack into twelve 3-inch squares. Gently press each square into muffin-tin cup. Bake until edges are just golden brown, 8 to 10 minutes.
• Repeat step two with 4 more sheets phyllo dough, melted butter, and thyme. Repeat again, for a total of 36 crisps. (The crisps may be made one day ahead and kept in an airtight container.)
• In a large skillet, melt remaining 3 tablespoons butter over medium heat. Add shallots, and cook, stirring occasionally, until soft, 3 to 5 minutes. Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 1/2 teaspoons thyme. Continue cooking, stirring often, until mushrooms have released some liquid and have cooked through, about 5 minutes.
• Place 1/4 teaspoon goat cheese in the bottom of each phyllo crisp, and place 1 heaping teaspoon of the mushroom mixture on top of the goat cheese. Transfer the filled cups to a baking sheet. Cook in oven just until heated through, about 3 minutes. Garnish with more thyme, and serve.