Best 2 Phyllo Pecan 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.

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.