This recipe was created to accompany Mocha Mousse with Kumquat Cranberry Sauce and Phyllo Crisps .

　　

Ingredients

Makes about 30 crisps

　　1/3 cup pecans

　　1/3 cup sugar

　　three 17-by-12 phyllo sheets, thawed if frozen, stacked between 2 sheets of waxed paper and covered with a towel

　　3 tablespoons unsalted butter, melted

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

In a food processor grind pecans with sugar until finely chopped. In a piece of parchment paper on a work surface arrange 1 phyllo sheet and brush with some butter. Sprinkle phyllo sheet evenly with half of pecan sugar and top with a second phyllo sheet, some butter, remaining pecan sugar, and remaining phyllo sheet, pressing down gently with your fingers and brushing with some butter. Slide a baking sheet under parchment and chill phyllo 10 minutes.

　　

Step 3

Transfer phyllo with parchment to a cutting board and with sharp knife cut stack lengthwise into 2-inch-wide strips, cutting through parchment and discarding excess. Cut each rectangle diagonally in half and transfer triangles on parchment to baking sheet, separating triangles slightly. Cover triangles directly with another parchment sheet and bake in lower third of oven 15 minutes, or until golden. Cool crisps on baking sheet on a rack. Crisps keep in an airtight container at room temperature 1 week.