Phyllo Dough "Crackers" with Seeds... I really get excited when I stumble upon a recipe, end up trying it, and really like it... even better when it becomes a favorite recipe. This one is a favorite, and it's so easy to do... not to mention, so tasty! Who would have thought that such a simple recipe could make such a sophisticated appetizer/snack?
I love using phyllo dough, and many times I may have some leftover sheets. Sometimes I end up re-freezing the sheets, but then they can sort of dry up and break. It's nice to have found a way to use up those extra phyllo dough sheets... just turn them into seeded crackers. Love, love...absolutely love this recipe!
When I first stumbled on this recipe, I was in a bit of a hurry...didn't have too much time to pay close attention to the written version. But while quickly glancing at it, I remembered a few details... something about using 3 buttered phyllo sheets, sunflower seeds, and an egg wash.... and then turning it into simple, yet elegant crackers. That's basically what I remembered...but I forgot a few things... didn't exactly remember the sugar in the recipe:). Even so, the idea was so neat, that the majority of the details stuck...
Recently I decided to make some apple turnovers... noticed I had a few extra phyllo sheets to work with.. then I remembered the phyllo crackers. I took out all the seeds I had in the freezer, and quickly made my own version of the crackers I originally saw... recipe posted below. But after I made the crackers, I started looking for the original recipe again.... just to compare. Found it. And that's when I realized the original recipe was a bit different than the one I made. While my crackers were a savory cracker, the original was a sweet/savory cracker... called Tejas...or "roof tiles" in Spanish. So I'm posting the link to the original, in case you want to see the fabulous photos, as well as the original recipe that inspired me to make them.
These "crackers" are so light and crispy...they shatter in your mouth. It's the perfect entertaining appetizer. ...a great little treat to munch on before a dinner gathering. Or make them for special occasions.... or simply as a snack. Hope you enjoy...
Note: You can make as many crackers you want...I only used 3 (13x9) sheets, and had seeds and egg white left over. Ideally, for an egg white to be used up, you will need to make more crackers(maybe using 6 or 9 sheets).
Tip: You can butter and layer the phyllo sheets directly on a parchment lined baking sheet, sprinkle seeds and then cut... this way you won't need to transfer the crackers.
Feel free to use other seeds...caraway, fennel, etc.
I am thinking some Parmesan cheese would work well as a topping.... haven't tried it, yet.
If you want a thicker cracker, try using a few extra phyllo sheets when layering.
You will need: inspired by The Galley Gourmet
phyllo dough sheets
egg white, beaten
seeds....sunflower seeds, flax(brown and golden), poppy seeds, sesame seeds,etc
Preheat oven to 375 deg F
1. Mix seeds in a bowl...I use a bit more sunflower seeds and then use the same amount of the other seeds. Example 3 TBS sunflower seeds , 1 TBS flax, 1 TBS poppy seeds, 1 TBS sesame...you can add other seeds of choice.
2. Brush 1 phyllo dough sheet with melted butter, add second phyllo sheet on top and brush with melted butter, making sure the whole surface is brushed well.
3. Place a third sheet on top of the 2 buttered phyllo sheets and brush with beaten egg white, making sure the whole sheet is brushed well.
4. Sprinkle with seed mixture, making sure the phyllo sheet gets covered with the seeds.
5. Sprinkle the top lightly with a bit of kosher salt and cut in tho strips.
6. Place strips onto a parchment lined cookie sheet and bake in a preheated 375 deg F oven for 5 minutes... or until golden brown. Keep on eye on them as every oven is different.
7. Allow to cool and enjoy!... You can keep them in an airtight container...just pack them gently.