Phyllo Crackers Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet.
• Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with butter right up to the edges, being careful not to tear the sheet. Place another sheet of phyllo on top. Press down to remove any air pockets, and brush with butter. Repeat 3 more times. On the 5th sheet, brush with egg white instead of butter. Sprinkle with 1/2 of the bagel seasoning.
• Cut the phyllo into 40 squares, or into the shape of your choice, using a pizza cutter. Slide the whole parchment sheet onto the baking sheet.
• Bake in the preheated oven until lightly browned, 6 to 8 minutes. Keep a close eye on them, as they tend to brown quickly. Remove parchment sheet from baking sheet and let cool.
• Repeat process with remaining ingredients. Let cool and serve immediately, or store at room temperature in a sealed container.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet. Combine melted butter and truffle oil in a small bowl.
• Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with the butter mixture right up to the edges, being careful not to tear the sheet. Place another sheet of phyllo on top. Press down to remove any air pockets, and brush with butter. Repeat 3 more times. Brush the 5th and last sheet with egg white instead of butter. Sprinkle with 1/2 of the Parmesan cheese, truffle salt, and pepper.
• Cut the phyllo into 40 squares, or into the shape of your choice, using a pizza cutter. Slide the whole parchment sheet onto the baking sheet.
• Bake in the preheated oven until lightly browned, 6 to 8 minutes. Keep a close eye on them, as they tend to brown quickly. Remove parchment sheet from baking sheet and let cool.
• Repeat process with remaining ingredients. Let crackers cool and serve immediately, or store at room temperature in a sealed container.

Steps:

• Heat oven to 375 degrees. Place a piece of parchment paper the size of your baking sheet on a work surface.
• Place a sheet of phyllo on the parchment paper and brush the pastry lightly with butter. Top with another sheet of phyllo, and lightly press down to eliminate any air bubbles trapped between the two sheets. Repeat with the next 2 layers of phyllo, then brush the top with the remaining butter. Trim the edges of phyllo, if necessary, to leave a 1/2-inch parchment border, and slide the parchment and pastry onto the baking sheet.
• In a small bowl, combine the everything-bagel seasoning, pepper and flaky salt. Sprinkle evenly over the top of the phyllo, and press gently to adhere. Using your sharpest knife, cut the phyllo into 1 1/2-inch squares (or feel free to cut them into strips or triangles of varying sizes).
• Bake until golden at the edges, 8 to 10 minutes. Let cool on the baking sheet and serve at room temperature.

Steps:

• Prepare the filling; In a large pan, fry the sliced onion in olive oil for 3-4 minutes, add the sliced pepper and continue frying for another couple of minutes before adding the sliced mushrooms.
• Stir and fry for 3 minutes, then add the red pepper flakes, wine, and baby spinach leaves. Cook over a medium heat, stirring, until the spinach has wilted and the liquid has reduced away.
• Take pan off heat and leave to cool, then add the basil strips and the cream cheese, season with salt and pepper.
• Lay 1 sheet of phyllo pastry onto a work surface and lightly brush with melted butter. Lay another sheet of phyllo on top and brush again with the butter. Do this with all sheets.
• Place the cooled filling along the centre of the phyllo and bring each long side over to form a roll. Tuck ends in and turn the roll over, so the seam side goes underneath, place onto a baking sheet. Brush the top with melted butter and sprinkle with sesame seeds.
• Place into a preheated oven, 400ºF and bake for 20 minutes, until pastry is brown and crispy.

Steps:

• Unwrap phyllo and cover it with clear film and a damp cloth, to prevent it from drying out.
• Put chopped apples in large bowl and mix in the remaining filling ingredients.
• Take one sheet of phyllo at a time and cut into 15x30 cm strips.
• Brush with butter.
• Place a spoonful of the filling at one end and fold in the sides, so the pastry measures 13cm across.
• Brush edges with the melted butter and roll up.
• Pinch the 'frill' tightly at either end of the cracker.
• Brush once again with the butter.
• Place crackers on a baking tray.
• Cover and chill for 10 minutes.
• Preheat oven to 190°C.
• Brush each cracker with melted butter.
• Bake for 30 minutes, or until they are golden brown.
• Let them cool slightly on the tray and then transfer to wire rack to allow to cool completely.
• To make lemon sauce, put all the ingredients in a small saucepan and heat gently until dissolved, stirring occasionally.
• Pour warm sauce into a sauce boat and serve with the crackers.
• Dust crackers with icing sugar and tie foil ribbon around ends.

Steps:

• Preheat oven to 375°F. Place a sheet of phyllo on a parchment-lined baking sheet. Brush lightly with butter and top with a second sheet of phyllo, pressing gently to adhere. Brush with butter and top with another sheet, pressing gently again; brush with egg white. Sprinkle half of sesame seeds and half of paprika over phyllo; season with salt and pepper. Scatter half of Gruyère over top. Using a pizza cutter or sharp knife, cut phyllo into 2" squares. Bake crackers until golden brown, 8-10 minutes. Let cool on baking sheet 3 minutes before serving. Repeat with remaining phyllo, butter, egg white, sesame seeds, paprika, Gruyère, and more salt and pepper, building on another parchment-lined baking sheet.
• Do Ahead:
• Crackers can be made 8 hours ahead. Store airtight at room temperature.