PHYLLO PECAN CRISPS
This recipe was created to accompany Mocha Mousse with Kumquat Cranberry Sauce and Phyllo Crisps.
1/3 cup pecans
1/3 cup sugar
three 17- by 12-phyllo sheets, thawed if frozen, stacked between 2 sheets of waxed paper and covered with a towel
3 tablespoons unsalted butter, melted
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. Be sure to check them after 10 minutes. Cool crisps on baking sheet on a rack. Crisps keep in an airtight container at room temperature 1 week.
Makes about 30 crisps.
Gourmet
January 1997
Epicurious.com © CondéNet, Inc. All rights reserved.
Note: Someone topped them with arugula and blue cheese then drizzled them with a balsamic vinegar reduction. Brought them to several parties and everyone loved them.
Another person topped them with arugula, braised pears, blue cheese, and drizzled a balsamic reduction over the whole thing. Absolutely spectacular both in presentation and in taste. Had bunches of leftover crisps which were great just on their own.
This recipe was created to accompany Mocha Mousse with Kumquat Cranberry Sauce and Phyllo Crisps.
1/3 cup pecans
1/3 cup sugar
three 17- by 12-phyllo sheets, thawed if frozen, stacked between 2 sheets of waxed paper and covered with a towel
3 tablespoons unsalted butter, melted
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. Be sure to check them after 10 minutes. Cool crisps on baking sheet on a rack. Crisps keep in an airtight container at room temperature 1 week.
Makes about 30 crisps.
Gourmet
January 1997
Epicurious.com © CondéNet, Inc. All rights reserved.
Note: Someone topped them with arugula and blue cheese then drizzled them with a balsamic vinegar reduction. Brought them to several parties and everyone loved them.
Another person topped them with arugula, braised pears, blue cheese, and drizzled a balsamic reduction over the whole thing. Absolutely spectacular both in presentation and in taste. Had bunches of leftover crisps which were great just on their own.