Pumpkin Seed Phyllo Dough Crackers
I love using phyllo dough, and many times I may have some leftover sheets. Like today.. I made a pot pie with a phyllo crust and had extra sheets laying around. Instead of re-freezing them, I turned the extras into crispy little crackers.
This recipe would work with all sorts of savory toppings & flavors.. I just chose the nuts because thats what I had on hand and it seemed like a good idea.. It was. We loved them. QUICK & EASY.
This would also be delicious omitting the seeds and brushed with garlic, parmesan & herbs.. A homemade garlic breadstick cracker so to speak..
Ingredients
- phyllo dough sheets
- melted butter
- egg white, beaten
- seeds of choice - sunflower seeds, pumpkin seeds, flax seeds, poppy seeds, sesame seeds,etc
Instructions
- Preheat oven to 375*
- Mix seeds in a bowl...
- Brush 1 phyllo dough sheet with melted butter, add second phyllo sheet on top and brush with melted butter. 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.
- Sprinkle with seed mixture, making sure the phyllo sheet gets covered with the seeds and cut into squares or strips.
- Place onto a greased cookie sheet and bake in a preheated oven for 5 minutes... or until golden brown. Keep on eye on them as every oven is different.
- Allow to cool and enjoy!... Store in an airtight container.
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.
