Preheat the oven to 375° F. Unwrap the roll of phyllo dough. There should be 17 to 21 sheets. Cover with plastic wrap to prevent
With a pastry brush, spread a very thin layer of melted butter on a piece of parchment paper slightly bigger than the phyllo
Put one layer of phyllo dough on the parchment paper. With a pastry brush, brush with a very small amount of butter. Sprinkle
with about two tablespoons of Parmigiano Reggiano.
Cover with a second sheet of phyllo dough. Using a rolling pin, firmly roll the second layer of phyllo so it adheres to the cheese
Butter the second layer, add two more tablespoons of cheese, then add a third layer, and repeat the process.
When you have four layers of phyllo, butter and cheese, sprinkle the top with sesame seeds to taste.
Using a pizza cutter, cut the phyllo into uneven pieces. Transfer the phyllo with the parchment onto a baking sheet.
Bake the Parmesan Crisps in a preheated oven for 10 to15 minutes until light golden brown and slightly puffed. Cool, then
remove the pieces of crisp from the baking sheet. Repeat the layering process with the rest of the phyllo, cheese and butter.
Note: Vary the flavors of your Parmesan Cheese Crisps by replacing the sesame seeds with fennel or caraway seeds, red pepper
flakes or ground fresh pepper. Crisps will keep for two to three weeks in an airtight container.