This riff on Crispy Almond Phyllo (page 211)—caramelized with confectioners’ sugar and with peanuts as the nut flavor—is a great example of how versatile this technique of layering phyllo and nuts is. These crisps have a great nutty flavor and crunchy texture to pair with something soft or creamy.

　　

Ingredients

makes about 30 pieces

　　1/4 cup plus 1 tablespoon (38g) confectioners’ sugar

　　1/4 cup (25g) peanut flour

　　Coarse salt

　　3 (9 x 13-inch) sheets phyllo, defrosted

　　2 tablespoons (28g) unsalted butter, melted

　　

Step 1

Place a rack in the top position of the oven. Heat the oven to 350°F or 325°F on convection.

　　

Step 2

Mix the 1/4 cup confectioners’ sugar and the peanut flour together with a pinch of salt.

　　

Step 3

Place one sheet of the phyllo on a piece of parchment. Brush it with the butter and sprinkle with 1/4 cup of the sugar and peanut flour mix. Place another sheet of the phyllo on top. Brush with the butter and sprinkle with the remaining 1/4 cup sugar and nut flour. Place the remaining sheet of phyllo on top and brush with the butter. Place a piece of parchment on top of the phyllo and roll to compress the layers.

　　

Step 4

Slide onto a baking sheet and place another baking sheet on top. Bake until lightly golden, about 10 minutes, rotating the pan halfway through baking. Reserve on the stove and remove the top baking sheet and parchment.

　　

Step 5

Increase the oven temperature to 500°F or 475°F on convection.

　　

Step 6

Sift the 1 tablespoon confectioners’ sugar evenly over the phyllo. Bake until the sugar caramelizes, about 2 1/2 minutes, rotating the pan halfway through baking.

　　

Step 7

Let cool completely. Break into shards and store, layered between sheets of parchment, in an airtight container for up to 2 days.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__