Ingredients:

  • 1 lb phyllo dough, thawed
  • 1/2 cup unsalted butter, melted
  • 3 tbsp granulated sugar
  • 1 tsp ground cinnamon

Instructions:

  1. Preheat oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper.
  2. Unroll the phyllo dough and immediately cover it with a damp kitchen towel to prevent it from drying out.
  3. Lay one sheet of phyllo on the towel and brush with a thin, even coat of melted butter. Repeat for 3-4 sheets, stacking them and buttering each layer.
  4. Use a sharp knife or pizza cutter to slice the buttered stack into desired shapes (rectangles or triangles) and transfer them to the baking sheet.
  5. Brush the top layer of each crisp generously with the remaining butter.
  6. For the sweet version, sprinkle the cinnamon-sugar mixture evenly over the buttered top layer.
  7. Bake for 10-12 minutes, or until the edges are golden brown and the centers are translucent and crisp.