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1
Place a rack in the top position of the oven.
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2
Heat the oven to 350F or 325F on convection.
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3
Mix the 1/4 cup confectioners sugar and the peanut flour together with a pinch of salt.
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4
Place one sheet of the phyllo on a piece of parchment.
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5
Brush it with the butter and sprinkle with 1/4 cup of the sugar and peanut flour mix.
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6
Place another sheet of the phyllo on top.
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7
Brush with the butter and sprinkle with the remaining 1/4 cup sugar and nut flour.
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8
Place the remaining sheet of phyllo on top and brush with the butter.
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9
Place a piece of parchment on top of the phyllo and roll to compress the layers.
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10
Slide onto a baking sheet and place another baking sheet on top.
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11
Bake until lightly golden, about 10 minutes, rotating the pan halfway through baking.
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12
Reserve on the stove and remove the top baking sheet and parchment.
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13
Increase the oven temperature to 500F or 475F on convection.
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14
Sift the 1 tablespoon confectioners sugar evenly over the phyllo.
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15
Bake until the sugar caramelizes, about 2 1/2 minutes, rotating the pan halfway through baking.
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16
Let cool completely.
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17
Break into shards and store, layered between sheets of parchment, in an airtight container for up to 2 days.
