Watch these fabulous sweet-and-salty crackers disappear at cocktail time!
- Prep: 40 min
- Cooking: 12 min
- 1/4 cup (60 mL) melted Butter
- 1/3 cup (80 mL) sifted icing sugar
- 2 egg whites
- 6 sheets phyllo dough
- Cayenne pepper
- 1/4 cup (60 mL) finely grated Canadian Parmesan
- 1/2 cup (125 mL) unsalted sunflower seeds
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
Beat the cooled melted butter with the sugar and egg whites until mixture is thick and smooth.
Brush 1 sheet of phyllo with a thin layer of the butter mixture.
Sprinkle with Cayenne pepper and grated cheese. Top with a second phyllo sheet and brush with the butter mixture again.
Cut in half lengthwise and then crosswise to obtain 4 rectangles.
Cut each rectangle into 4 strips.
Transfer to baking sheet, making sure the pieces do not touch.
Sprinkle lightly with sunflower seeds.
Bake about 5 minutes until golden brown. Cool on a rack.
Repeat with remaining ingredients.
Store in an airtight container.
If wafers become soft, reheat briefly to crisp.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||4 % / 41 mg|
|Vitamin E:||23 %|