Phyllo Pecan Crisps

Directions

1. 1
   Preheat oven to 350F.
2. 2
   In a food processor grind pecans with sugar until finely chopped.
3. 3
   In a piece of parchment paper on a work surface arrange 1 phyllo sheet and brush with some butter.
4. 4
   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.
5. 5
   Slide a baking sheet under parchment and chill phyllo 10 minutes.
6. 6
   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.
7. 7
   Cut each rectangle diagonally in half and transfer triangles on parchment to baking sheet, separating triangles slightly.
8. 8
   Cover triangles directly with another parchment sheet and bake in lower third of oven 15 minutes, or until golden.
9. 9
   Cool crisps on baking sheet on a rack.
10. 10
    Crisps keep in an airtight container at room temperature 1 week.