Truffle Parmesan Phyllo Crackers Recipes

"EVERYTHING" SEASONING PHYLLO CRACKERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet.
• Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with butter 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. On the 5th sheet, brush with egg white instead of butter. Sprinkle with 1/2 of the bagel seasoning.
• 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.
• 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.
• Repeat process with remaining ingredients. Let cool and serve immediately, or store at room temperature in a sealed container.

PARMESAN TRUFFLE FRIES

Steps:

• Cut potatoes into French fry shapes, about 3/8-inch wide and thick, using a mandoline or a knife. Soak potatoes in a large bowl of cold water for about 30 minutes. Drain and pat potatoes dry with a clean towel.
• Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C).
• Gently lower 1/4 of the potatoes into the hot oil and cook, stirring occasionally, for 2 minutes. Transfer cooked potatoes to a clean towel using a slotted spoon. Repeat frying with remaining potatoes.
• Heat the same oil to 350 degrees F (175 degrees C). Fry potatoes again, working in batches, until golden brown, about 5 minutes. Transfer fries to a clean kitchen towel using a slotted spoon.
• Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.

TRUFFLE-SCENTED RISOTTO IN PHYLLO

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat.
• Add onion; saute 3 minutes.
• Add thyme and garlic; saute 1 minute.
• Stir in rice; saute 1 minute.
• Stir in wine; cook 1 min or til liquid is nearly absorbed, stirring constantly.
• Add water and salt; bring to a boil.
• Cover, reduce heat, and simmer 18 minutes.
• Remove from heat.
• Stir in cheese, butter, truffle oil, and pepper. Cool.
• Preheat oven to 375°F.
• Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat sheet with cooking spray.
• Repeat layers with remaining phyllo and cooking spray, ending with phyllo.
• Gently press phyllo layers together.
• Lightly coat top phyllo sheet with cooking spray.
• Cut phyllo layers into 24 (1 1/2-inch) squares using sharp knife or pizza cutter.
• Carefully place 1 layered square in each of 24 miniature muffin cups coated with cooking spray; gently press squares into pan to form cups.
• Bake at 375° for 5 minutes or until crisp.
• Remove phyllo cups from pan.
• Fill each cup with 1 tablespoon risotto.
• Sprinkle cups evenly with parsley.

PARMESAN TRUFFLES

Steps:

• In a large saucepan, bring cream and garlic just to a boil, stirring occasionally. Reduce heat to low; stir in cheese, 1/2 cup at a time, until smooth., Transfer to a bowl; cool to room temperature, stirring occasionally. Refrigerate for at least 2 hours or until firm. Shape into 3/4-in. balls; roll in additional cheese and/or parsley. Serve with crackers.