Phyllo Croutons

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Hearty Italian

Rated: 4 stars out of 5Rate itRead users' reviews (21)

RECIPE
COMMENTS & REVIEWS(21)

Cook Time:
10 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 10 min
Total:: 15 min

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6 sheets frozen phyllo dough, thawed

3 tablespoons butter, melted

1/3 cup freshly grated Parmesan

Preheat the oven to 400 degrees F.

Line a large heavy baking sheet with parchment paper. Stack the phyllo sheets on a work surface and roll up into a cylinder. Cut the rolled stacked phyllo sheets crosswise into 1/2-inch-wide sections. Unroll the phyllo sections and toss in a large bowl to separate the strips. Gradually drizzle the butter over the phyllo, tossing constantly to coat. (The phyllo strips might break up into smaller pieces.) Sprinkle the Parmesan over the phyllo and toss gently to coat. Arrange the phyllo mixture evenly over the prepared baking sheet. Bake until the mixture is crisp and golden, about 10 minutes.

Cool the phyllo mixture, and then coarsely break it apart into desired pieces.

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Comments & Reviews

recipe Phyllo Croutons
Anonymous 08-12-2008
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easy
Rated: 5 stars out of 5

this was easy to make and they are so light!
recipe Phyllo Croutons
Jennifer Va. Beach, VA 03-04-2008
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Yummy!
Rated: 5 stars out of 5

Made these for the soup in featured in the same show. Awesome! Doubled the recipe or would have run out half way through... serving the soup. Bet they'd be good on a salad, too!Read more
recipe Phyllo Croutons
Anonymous 10-28-2007
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Phyllo Croutons
Rated: 5 stars out of 5

These are super easy & delicious. They take no time at all. Highly recommended.
recipe Phyllo Croutons
Shana Keno, OR 09-19-2007
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Yum Yum
Rated: 5 stars out of 5

These are great with any soup or even just as a snack.
recipe Phyllo Croutons
Laura Columbus, NC 09-02-2007
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ok - good use for dry phyllo
Rated: 4 stars out of 5

This is a good way to used phyllo dough that is too dried out to do anything else with it. Definately watch the time... 400... is too hot. I used the parchment paper and I think that helped, but after 5 minutes the edges were really brown. I rotated the pan and turned the oven off and let the phyllo sit in the oven for another 5 minutes. I was good on top of some minestrone soup I made.Read more
recipe Phyllo Croutons
Jenn Truckee, CA 01-30-2007
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so easy
Rated: 5 stars out of 5

Easy, yummy, and perfect with the veggie soup that Giada made on this episode of her show.