Phyllo Croutons

Phyllo Croutons

Perfect with any soup or salad of your choice!

6 sheets frozen phyllo dough, thawed

3 tablespoons unsalted butter, melted

1/3 cup freshly grated Parmesan

herbs of your choice

Preheat oven to 400 degrees. Line a large heavy baking sheet with parchment paper. Stack the phyllo sheets on counter and roll into a cylinder. Cut the rolled stack of phyllo sheets crosswise into 1/2-inch strips. Unroll the phyllo sectios and toss into a large bowl to separate strips. Gradually drizzle the butter over the phyllo, tossing  constantly to coat. The strips might break up a bit. Sprinkle with Parmesan cheese and any herbs you like. I.E. basil, thyme, Italian seasoning, parsley, etc.

Bake until the mixture is crisp and golden, about 10 minutes. Cool and then break into smaller pieces. Store in airtight container.




One Comment Add yours

  1. cjinspirations says:

    Use these phyllo croutons in the roasted tomato soup for a fantastic crunch!

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