Phyllo Croutons

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I work in a medical facility and we often have pot luck dinners featuring a salad. And when we do I make these for the salad and always have great response. I have to give someone Giada's recipe every time. Thanks for making me look so good!

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this was easy to make and they are so light!

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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!

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These are super easy & delicious. They take no time at all. Highly recommended.

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These are great with any soup or even just as a snack.

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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.

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

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Had trouble with putting melted butter onto philo. It kept melting the dough into little globs. I had to start over a couple of times, and just used less butter.
I also made mine with Smart Balance margerine and it worked fine.
So yummy on top of her veggie soup.

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Very little flavor. A combination of these with the Italian vegetable soup led to a call to our local pizza place for delivery.

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My first venture with phyllo dough. I also thought they strips were a bit stuck together and globby and hard to pull apart, but I bet that is my fault since I'm not used to working with puff pastry and didn't know what I was doing. Nonetheless, I managed to get most of them separated into strips, and they turned out great. I used finely grated sharp cheddar instead of Parm (Hubs does not know what is good and does not like "musty" Parm, eek! I used parchment and ended up having to cook way longer than 10 minutes to get them crispy and golden, but it did happen eventually. I also flipped them over part way through with tongs, which helped for uniform browning. I then used these to top Paula Deen's potato and shrimp soup with shredded cheese and crumbled bacon, croutons on top. My, oh, my, do these make an excellent pair! Yum! My 2-year-old son kept wanting to eat the croutons double-fisted right from the pan! Very easy to make these and very versatile for changing up flavors with different cheeses and spices. Will make these again and just use a little extra care when separating the strips BEFORE adding the butter.