Everything Spice Phyllo Crackers Food

"EVERYTHING" SEASONING PHYLLO CRACKERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet.
• Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with butter right up to the edges, being careful not to tear the sheet. Place another sheet of phyllo on top. Press down to remove any air pockets, and brush with butter. Repeat 3 more times. On the 5th sheet, brush with egg white instead of butter. Sprinkle with 1/2 of the bagel seasoning.
• Cut the phyllo into 40 squares, or into the shape of your choice, using a pizza cutter. Slide the whole parchment sheet onto the baking sheet.
• Bake in the preheated oven until lightly browned, 6 to 8 minutes. Keep a close eye on them, as they tend to brown quickly. Remove parchment sheet from baking sheet and let cool.
• Repeat process with remaining ingredients. Let cool and serve immediately, or store at room temperature in a sealed container.

EVERYTHING-SPICE PHYLLO CRACKERS

Steps:

• Heat oven to 375 degrees. Place a piece of parchment paper the size of your baking sheet on a work surface.
• Place a sheet of phyllo on the parchment paper and brush the pastry lightly with butter. Top with another sheet of phyllo, and lightly press down to eliminate any air bubbles trapped between the two sheets. Repeat with the next 2 layers of phyllo, then brush the top with the remaining butter. Trim the edges of phyllo, if necessary, to leave a 1/2-inch parchment border, and slide the parchment and pastry onto the baking sheet.
• In a small bowl, combine the everything-bagel seasoning, pepper and flaky salt. Sprinkle evenly over the top of the phyllo, and press gently to adhere. Using your sharpest knife, cut the phyllo into 1 1/2-inch squares (or feel free to cut them into strips or triangles of varying sizes).
• Bake until golden at the edges, 8 to 10 minutes. Let cool on the baking sheet and serve at room temperature.

"EVERYTHING" SEASONING PHYLLO CRACKERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet.
• Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with butter right up to the edges, being careful not to tear the sheet. Place another sheet of phyllo on top. Press down to remove any air pockets, and brush with butter. Repeat 3 more times. On the 5th sheet, brush with egg white instead of butter. Sprinkle with 1/2 of the bagel seasoning.
• Cut the phyllo into 40 squares, or into the shape of your choice, using a pizza cutter. Slide the whole parchment sheet onto the baking sheet.
• Bake in the preheated oven until lightly browned, 6 to 8 minutes. Keep a close eye on them, as they tend to brown quickly. Remove parchment sheet from baking sheet and let cool.
• Repeat process with remaining ingredients. Let cool and serve immediately, or store at room temperature in a sealed container.

SPICY CHICKEN PHYLLO ROLLS

Steps:

• Bring broth or water to a boil and add chicken breasts in one layer.
• Reduce heat and poach chicken at a bare simmer for 7 minutes. Remove skillet from heat and cool chicken in poaching liquid for 20 minutes.
• (You can use cooked, left over chicken just as well.).
• Cut chicken into 1/4 inch cubes.
• In a large bowl, stir together chicken, sour cream, scallions, lime juice, jalapeno, cumin and then salt and pepper to taste.
• Chill filling, covered, at least 2 and up to 3 hours.
• Preheat oven to 400°F and lightly coat 2 baking sheets with cooking spray.
• On a work furface, arrange 1 phyllo rectangle with short side facing you and lightly brush with egg wash.
• Put 1 heaping tablespoon filling in center of lower third of rectangle and fold long sides of phyllo over filling to cover.
• Lightly brush folded phyllo with egg wash and roll up egg roll fashion.
• Make more rolls with remaining phyllo and filling, brushing with egg wash in the same manner.
• Arrange rolls, seam side down, on baking sheets and bake in batches in middle of oven 20-30 minutes, or until golden.
• Serve with salsa.

PHYLLO CRACKERS

Steps:

• Unwrap phyllo and cover it with clear film and a damp cloth, to prevent it from drying out.
• Put chopped apples in large bowl and mix in the remaining filling ingredients.
• Take one sheet of phyllo at a time and cut into 15x30 cm strips.
• Brush with butter.
• Place a spoonful of the filling at one end and fold in the sides, so the pastry measures 13cm across.
• Brush edges with the melted butter and roll up.
• Pinch the 'frill' tightly at either end of the cracker.
• Brush once again with the butter.
• Place crackers on a baking tray.
• Cover and chill for 10 minutes.
• Preheat oven to 190°C.
• Brush each cracker with melted butter.
• Bake for 30 minutes, or until they are golden brown.
• Let them cool slightly on the tray and then transfer to wire rack to allow to cool completely.
• To make lemon sauce, put all the ingredients in a small saucepan and heat gently until dissolved, stirring occasionally.
• Pour warm sauce into a sauce boat and serve with the crackers.
• Dust crackers with icing sugar and tie foil ribbon around ends.