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Ingredients
- 2 tablespoons shelled salted pistachios
- 2 tablespoons sugar
- 1 (17- by 12-inch) phyllo sheet, thawed if frozen
- 2 tablespoons unsalted butter, melted
Method
- Preheat oven to 350F.
- Finely grind pistachios in an electric coffee/spice grinder, then stir in sugar.
- Cut phyllo sheet crosswise into 3 equal pieces, then stack pieces between wax paper and cover stack With a lightly dampened kitchen towel.
- Arrange 1 piece of phyllo on a parchment-paper-lined baking sheet and brush with some butter.
- Sprinkle with half of pistachio sugar and top with another piece of phyllo.
- Brush phyllo with some butter and sprinkle with remaining pistachio sugar.
- Top with remaining piece of phyllo, pressing down gently, and brush with some butter.
- Chill stack 10 minutes.
- Using rim of a ramekin as a guide, cut out 2 (4-inch) rounds with a sharp paring knife and discard scraps.
- Cover rounds with a piece of parchment and bake in middle of oven until golden, about 10 minutes.
- Cool crisps on baking sheet on a rack.
