“Seedy, lighter-than-air crackers are bubbly baked in cheese and crowned with savory seeds and smoke.”
Fancy looking but easy to make? Check.
These crackers are pure GOLD!
If you’re looking for a quick snack, here’s your answer.
If you’re looking for a somewhat fancy-schmancy gourmet accompaniment to your entertaining appetizer board, these golden delicious phyllo dough crisps are the answer once again.
It’s a golden win either way.
Seeded Cracker Crisps
1 pkg. frozen phyllo dough, thawed
4 Tbs. butter, melted
1 egg white
3-4 oz. Gruyère cheese, grated
1/3 cup black and white sesame seeds (mixed 1/2 and 1/2)
1/4 tsp. sweet paprika
1/4 tsp. Hickory Smoked Salt
1/4 tsp. Ghost Pepper Salt
Preheat oven to 375 degrees. Melt butter in a small saucepan and allow to cool slightly. Set aside.
Lightly beat 1 egg white and set aside in a small bowl.
Line two baking sheets with parchment paper and layer 3-4 phyllo sheets at time, brushing with butter. Layer again, lightly pressing the layers together and “sticking” with the butter. Brush with butter. Layer again. Finally, brush with the beaten egg white.
Combien the seeds, paprika, and salts in a small bowl and whisk until well blended.
Sprinkle 1/2 the seed mixture over the two prepared sheets of dough, evenly dispersing.
Divide the grated cheese between the two sheets and sprinkle over the seeds.
Finally finish with the final sprinkling of the seeds.
Using a pizza cutter or sharp knife, cut the sheets into your preferred cracker size.
Bake for 12-14 minutes, until crispy and golden brown.
Allow to cool before consuming…mostly.
Adapted from a recipe seen in bon appétit magazine.