Pistachio Phyllo Crisps

Pistachio Phyllo Crisps
30 min.
2
242kcal

Suggestions


Indulge your sweet tooth with these delightful Pistachio Phyllo Crisps, a dessert that perfectly balances elegance and simplicity. With just a handful of ingredients, this recipe transforms crispy phyllo dough into a sophisticated treat that’s sure to impress your guests or satisfy your cravings. The nutty flavor of finely ground pistachios combined with a touch of sweetness creates a delectable filling that complements the light, flaky texture of the phyllo.

Ready in just 30 minutes, these crisps are not only quick to prepare but also versatile enough to serve on various occasions. Whether you’re hosting a dinner party, celebrating a special occasion, or simply enjoying a quiet evening at home, these treats will elevate your dessert game. The golden-brown color and delicate crunch make them visually appealing, while the rich taste of pistachios adds a gourmet touch.

What’s more, these crisps can be made ahead of time, allowing you to enjoy the moment without the stress of last-minute preparations. Simply bake them a few days in advance and store them in an airtight container. When you’re ready to serve, you’ll have a delightful dessert that pairs beautifully with coffee or tea. Treat yourself and your loved ones to these Pistachio Phyllo Crisps, and experience the joy of homemade desserts that are both delicious and impressive!

Ingredients

  • 12 inch sheets athens phyllo shells frozen thawed (17- by 12-inch)
  • tablespoons pistachios salted shelled
  • tablespoons sugar 
  • tablespoons butter unsalted melted

Equipment

  • baking sheet
  • oven
  • knife
  • ramekin
  • wax paper
  • kitchen towels

Directions

  1. Preheat oven to 350°F.
  2. Finely grind pistachios in an electric coffee/spice grinder, then stir in sugar.
  3. Cut phyllo sheet crosswise into 3 equal pieces, then stack pieces between wax paper and cover stack With a lightly dampened kitchen towel. Arrange 1 piece of phyllo on a parchment-paper-lined baking sheet and brush with some butter.
  4. Sprinkle with half of pistachio sugar and top with another piece of phyllo.
  5. Brush phyllo with some butter and sprinkle with remaining pistachio sugar. Top with remaining piece of phyllo, pressing down gently, and brush with some butter. Chill stack 10 minutes.
  6. Using rim of a ramekin as a guide, cut out 2 (4-inch) rounds with a sharp paring knife and discard scraps. Cover rounds with a piece of parchment and bake in middle of oven until golden, about 10 minutes. Cool crisps on baking sheet on a rack.
  7. Crisps may be baked 3 days ahead and kept in an airtight container at room temperature.

Nutrition Facts

Calories242kcal
Protein5.84%
Fat59.18%
Carbs34.98%

Properties

Glycemic Index
44.05
Glycemic Load
8.61
Inflammation Score
-3
Nutrition Score
2.3739130561766%

Flavonoids

Cyanidin
0.55mg
Catechin
0.27mg
Epigallocatechin
0.15mg
Epicatechin
0.06mg
Epigallocatechin 3-gallate
0.03mg
Quercetin
0.11mg

Nutrients percent of daily need

Calories:241.61kcal
12.08%
Fat:16.91g
26.02%
Saturated Fat:7.61g
47.55%
Carbohydrates:22.49g
7.5%
Net Carbohydrates:21.72g
7.9%
Sugar:12.56g
13.95%
Cholesterol:30.1mg
10.03%
Sodium:33.43mg
1.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.76g
7.51%
Vitamin A:380.98IU
7.62%
Vitamin B6:0.13mg
6.4%
Copper:0.1mg
5.03%
Manganese:0.09mg
4.55%
Vitamin B1:0.07mg
4.4%
Phosphorus:40.11mg
4.01%
Vitamin E:0.5mg
3.32%
Fiber:0.77g
3.09%
Magnesium:9.35mg
2.34%
Potassium:80.47mg
2.3%
Iron:0.3mg
1.68%
Vitamin D:0.21µg
1.4%
Zinc:0.18mg
1.19%
Calcium:11.35mg
1.14%
Vitamin B2:0.02mg
1.12%
Folate:4.24µg
1.06%
Selenium:0.74µg
1.05%
Source:Epicurious