Pistachio Phyllo Crisps

Pistachio Phyllo Crisps
30 min.
2
242kcal

Suggestions


If you're looking for a delightful dessert that combines indulgence with a touch of sophistication, look no further than these Pistachio Phyllo Crisps. With their delicate layers of flaky phyllo pastry and the rich, nutty flavor of pistachios, these treats are bound to impress your guests—or be a satisfying little snack just for you!

Ready in just 30 minutes, this recipe is perfect for those moments when you crave something sweet but want to keep things light and elegant. The combination of buttery phyllo and crunchy pistachios creates a stunning textural contrast that makes every bite a pleasure. Plus, with minimal ingredients and simple steps, you can whip up these crisps without any fuss.

Whether served at a dinner party, as an afternoon snack with tea, or as a sweet finish to a weeknight dinner, these crisps will bring a touch of luxury to any occasion. If you're looking to make ahead, these delightful morsels can be baked up to three days in advance and stored in an airtight container, ensuring that you always have a special treat on hand. So, gather your ingredients, preheat the oven, and get ready to indulge in these beautifully crafted Pistachio Phyllo Crisps!

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