Phyllo Pecan Crisps

1. 1

   Preheat oven to 350F.

2. 2

   In a food processor grind pecans with sugar until finely chopped.

3. 3

   In a piece of parchment paper on a work surface arrange 1 phyllo sheet and brush with some butter.

4. 4

   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.

5. 5

   Slide a baking sheet under parchment and chill phyllo 10 minutes.

6. 6

   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.

7. 7

   Cut each rectangle diagonally in half and transfer triangles on parchment to baking sheet, separating triangles slightly.

8. 8

   Cover triangles directly with another parchment sheet and bake in lower third of oven 15 minutes, or until golden.

9. 9

   Cool crisps on baking sheet on a rack.

10. 10

    Crisps keep in an airtight container at room temperature 1 week.

No additional tips available.