Peanut Phyllo Crisps - confectioners sugar

Method

• Place a rack in the top position of the oven.
• Heat the oven to 350F or 325F on convection.
• Mix the 1/4 cup confectioners sugar and the peanut flour together with a pinch of salt.
• Place one sheet of the phyllo on a piece of parchment.
• Brush it with the butter and sprinkle with 1/4 cup of the sugar and peanut flour mix.
• Place another sheet of the phyllo on top.
• Brush with the butter and sprinkle with the remaining 1/4 cup sugar and nut flour.
• Place the remaining sheet of phyllo on top and brush with the butter.
• Place a piece of parchment on top of the phyllo and roll to compress the layers.
• Slide onto a baking sheet and place another baking sheet on top.
• Bake until lightly golden, about 10 minutes, rotating the pan halfway through baking.
• Reserve on the stove and remove the top baking sheet and parchment.
• Increase the oven temperature to 500F or 475F on convection.
• Sift the 1 tablespoon confectioners sugar evenly over the phyllo.
• Bake until the sugar caramelizes, about 2 1/2 minutes, rotating the pan halfway through baking.
• Let cool completely.
• Break into shards and store, layered between sheets of parchment, in an airtight container for up to 2 days.