Phyllo Crisps

Use these crisp phyllo cookies as a base for frozen yogurt sundaes.

Makes: 32 cookies

Active Time: 30 minutes

Total Time: 45 minutes

Nutrition Profile

Diabetes appropriate | Low carbohydrate |

View Our Nutrition Guidelines »

Ingredients

1/4 cup sugar
1/2 teaspoon ground cinnamon
Pinch of ground cloves
1 tablespoon butter, melted
1 tablespoon canola oil
4 sheets phyllo dough, (14x18 inches), thawed if frozen

Preparation

Preheat oven to 325°F. Lightly oil a large baking sheet.
Combine sugar, cinnamon and cloves in a small bowl. Mix butter and oil in another small bowl.
Lay 1 sheet of phyllo on a clean, dry surface. Brush very lightly with some of the butter mixture. Sprinkle about 1 tablespoon of the sugar mixture evenly over the phyllo. Repeat these steps with 3 more phyllo sheets. Cut the phyllo into 4 lengthwise strips; cut each strip into rectangles 1 1/2 inches wide, to make 32 rectangles.
Carefully transfer half of the rectangles to the prepared baking sheet with a large metal spatula. Bake until the cookies are crisp and golden brown, 8 to 12 minutes. Transfer to a wire rack to cool. Bake the remaining rectangles in the same manner. Dust with confectioners’ sugar before serving.

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 3 days.

Nutrition

Per cookie: 22 calories; 1 g fat ( 0 g sat , 0 g mono ); 1 mg cholesterol; 3 g carbohydrates; 0 g protein; 0 g fiber; 16 mg sodium; 0 mg potassium.

Exchanges: free food

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