Treat Yourself to Sweet, Buttery Phyllo Chips
A good dessert doesn’t always have to be fancy or even fake. There is something a little whimsical about sweet that is recognized for its simplicity and flaunts its composure. This four-ingredient chip is proud, self-confident, and nothing special at the same time (in the spirit of the bare-faced girl next door). Indulge in buttery Cinnamon Filo Chips and enjoy their whimsical simplicity.
These filo chips come together in minutes and cook just as fast. How you stack them doesn’t really matter, as long as you butter the filo and sprinkle it with flavored sugar, you can crumple it up like an old recipe and still end up with something great in the end. However, if you prefer instructions, proceed as follows.
Mix a tablespoon of white sugar with 1/2 teaspoon of ground cinnamon. Lay out one sheet of defrosted filo pastry and brush the entire side with a thin layer of butter. Using your fingertips and measuring nothing but your mood, sprinkle some cinnamon sugar on top of the buttered filo. Fold the filo sheet in half or letter fold (triple). Butter the side of the dough facing up, sprinkle with plenty of cinnamon sugar and fold it in half. There is no need to be perfect. In fact, phyllo dries so quickly that you will almost certainly have beautiful ridges on your oil bag. Brush the top with butter and sprinkle with the last of the cinnamon sugar. Drop it into a deep fryer set at 300°F and cook for 8-10 minutes or until evenly browned and crispy.
Cool the filo chips on a wire rack for a few minutes before breaking them open. As soon as I took a bite, I had the feeling that this is probably what the angels eat at the state fair in heaven. It looks like a light cinnamon flavored funnel cake. Crispy with a hint of sweet, and the impression of something deep-fried, but without the heaviness (and without deep-fried). These chips are the perfect light dessert for when you crave something sweet but don’t really feel like eating. In fact, this is an analogue of popcorn from dough; they look solid but dissolve on the tongue.
I decided to make them with cinnamon, but you can go the other way with your spice box and imagination. Replace the cinnamon with cardamom, cocoa powder, za’atar, or lemon zest. Sprinkle them with powdered sugar if you want a heavenly feel. Crunch them in their messy simplicity, or pop one into a pudding or bowl of whipped cream. Coarsely crumble filo chips over ice cream for a wonderfully thin and crunchy side dish. The following recipe uses a deep fryer, but you can put a few in a regular oven at 350°F for 10 minutes or until browned and crispy.
Filo chips with cinnamon and sugar
Ingredients:
- 2 sheets filo pastry, thawed
- 1 tablespoon butter, melted
- 1 tablespoon sugar
- ½ teaspoon ground cinnamon
Set fryer to air fry at 300°F.
Mix cinnamon and sugar together in a small bowl. Lay out one sheet of filo pastry and brush the surface with oil. Sprinkle the buttered surface with the cinnamon-sugar mixture. Fold the dough in half or thirds. Oil side up. Sprinkle this side with plenty of cinnamon sugar. Fold it in half. Butter the new side up and sprinkle with sugar. Repeat the same with the other sheet of phyllo dough. Place them in the fryer, oil side up. Bake for 8-10 minutes or until browned and crispy.