PHYLLO PECAN CRISPS
Categories Cookies Food Processor Dairy Dessert Bake Pecan Phyllo/Puff Pastry Dough Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 30 crisps
Number Of Ingredients 4
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.
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Fizza Batool
[email protected]I had some trouble getting the crust to brown, but the filling was delicious.
Angel Dawson
[email protected]These were delicious! I used a mix of pecans and cranberries, and they turned out amazing.
Tala Ibraheem
[email protected]I followed the recipe exactly and the crisps turned out perfectly. They were a big hit at my party.
Sadjo Bah
[email protected]These were a bit too sweet for my taste, but I think I might have used too much sugar.
Barat Thakur
[email protected]I've made these crisps several times now and they always turn out perfect. I love that they're so versatile and I can change up the flavors to suit my mood.
Zulfqar Ali
[email protected]These were so easy to make and they turned out so good! I will definitely be making them again.
ARGABILEG AGII YT
[email protected]I had some trouble getting the filling to set, but the crisps still tasted great.
Ali Hedair
[email protected]These were delicious! I used a mix of pecans and chocolate chips, and they turned out amazing.
Dofa Abukar
[email protected]I followed the recipe exactly and the crisps turned out perfectly. They were a big hit at my party.
Alex Oduro Bochway
[email protected]These were a bit too dry for my taste, but I think I might have overcooked them.
Litia Ranadi
[email protected]I've made these crisps several times now and they always turn out perfect. I love that I can use different nuts and fruits to change up the flavor.
Tiana Weidman
[email protected]These were easy to make and turned out great! I will definitely be making them again.
Mikey Clarke
[email protected]I had some trouble getting the crust to brown, but the filling was delicious.
Syed Asif
[email protected]These were a bit too sweet for my taste, but my kids loved them.
Ayuub Xashi
[email protected]I followed the recipe exactly and the crisps turned out perfectly. They were so good that I ate two in a row!
Esther Kingsley
[email protected]These were delicious! I used a mix of pecans and walnuts, and they turned out great.
Dharmendar Sharma
[email protected]I've made these crisps several times now and they always turn out perfect. The filling is gooey and sweet, and the crust is flaky and buttery.
Ibrahim Khalil
[email protected]These pecan crisps were a hit at my holiday party! They were so easy to make and everyone loved them.