Phyllo Crisps
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5.0
3 reviews
Excellent
Phyllo Crisps
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Phyllo crisps are sweet, crispy, and just as flaky as you would imagine. Flavored with orange zest, cardamom, and a drizzle of runny honey, they might not even need an accompaniment besides a cup of tea.
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Ingredients
- Grated zest of 1/2 orange preferably organic
- 1/2 cup granulated sugar plus more for sprinkling
- 2 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cardamom
- 6 heets frozen phyllo dough thawed according to package directions
- 1/3 cup unsalted butter melted
- 2 tablespoons pale, runny honey
Instructions
- 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.
Nutrition Information
Show Details
Serving
1portion
Calories
59kcal
(3%)
Carbohydrates
8g
(3%)
Protein
0.4g
(1%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
7mg
(2%)
Sodium
23mg
(1%)
Fiber
0.2g
(1%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 24squares
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 59kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 0.4g | 1% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 23mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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