Parmesan Cheese Crisps

Parmesan Cheese Crisps are quick to make and are sure to become a favorite with family and friends. Serve them to your kids as an afternoon snack with some juicy apple slices or a bowl of grapes. Have some Parmesan Cheese Crisps on hand to serve to company before dinner with an aperitif or a glass of wine. They will love this simple but elegant appetizer and savor the distinctive flavor of the Parmigiano Reggiano cheese. You can 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.
Votes: 1
Rating: 1
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Rate this recipe!
Prep 30 minutes
Cook 15 minutes
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dozens
Chef devparm

Parmesan Cheese Crisps

Parmesan Cheese Crisps are quick to make and are sure to become a favorite with family and friends. Serve them to your kids as an afternoon snack with some juicy apple slices or a bowl of grapes. Have some Parmesan Cheese Crisps on hand to serve to company before dinner with an aperitif or a glass of wine. They will love this simple but elegant appetizer and savor the distinctive flavor of the Parmigiano Reggiano cheese. You can 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.
Votes: 1
Rating: 1
You:
Rate this recipe!
Prep 30 minutes
Cook 15 minutes
Print Recipe
dozens
Chef devparm
Ingredients (4 dozens)
8 oz. Phillo Dough
2 1/2 sticks Butter (melted)
3 cups Parmigiano Reggiano (grated)
3/8 tsp. Cayenne Pepper (ground)
Directions
  1. 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 drying out.
  2. With a pastry brush, spread a very thin layer of melted butter on a piece of parchment paper slightly bigger than the phyllo dough.
  3. 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.
  4. 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 and butter.
  5. Butter the second layer, add two more tablespoons of cheese, then add a third layer, and repeat the process.
  6. When you have four layers of phyllo, butter and cheese, sprinkle the top with sesame seeds to taste.
  7. Using a pizza cutter, cut the phyllo into uneven pieces. Transfer the phyllo with the parchment onto a baking sheet.
  8. 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.
  9. 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.
Ingredients (4 dozens)
8 oz. Phillo Dough
2 1/2 sticks Butter (melted)
3 cups Parmigiano Reggiano (grated)
3/8 tsp. Cayenne Pepper (ground)
Directions
  1. 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 drying out.
  2. With a pastry brush, spread a very thin layer of melted butter on a piece of parchment paper slightly bigger than the phyllo dough.
  3. 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.
  4. 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 and butter.
  5. Butter the second layer, add two more tablespoons of cheese, then add a third layer, and repeat the process.
  6. When you have four layers of phyllo, butter and cheese, sprinkle the top with sesame seeds to taste.
  7. Using a pizza cutter, cut the phyllo into uneven pieces. Transfer the phyllo with the parchment onto a baking sheet.
  8. 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.
  9. 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.