These buttery and flaky crackers have a delicate texture and are lightly flavored with truffle oil, truffle salt, and Parmesan cheese.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
13 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet. Combine melted butter and truffle oil in a small bowl.
Step 4
Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with the butter mixture 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. Brush the 5th and last sheet with egg white instead of butter. Sprinkle with 1/2 of the Parmesan cheese, truffle salt, and pepper.
Step 5
Repeat process with remaining ingredients. Let crackers cool and serve immediately, or store at room temperature in a sealed container.
Ingredients
2 tablespoons melted butter
freshly ground black pepper to taste
1 egg white, lightly beaten
10 sheets phyllo dough, thawed
1 tablespoon black truffle-infused olive oil
black truffle salt to taste
0.33333334326744 cup finely grated Parmesan cheese
