These phyllo crackers have a delicate, flaky texture with a buttery flavor. Bagel seasoning can be found at most major retailers or you can make your own. These can be a little finicky to make at first, but once you get the hang of it, you will be hooked!


Recipe Summary

20 mins
15 mins
35 mins
80 crackers


Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet.

  • Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with butter right up to the edges, being careful not to tear the sheet. Place another sheet of phyllo on top. Press down to remove any air pockets, and brush with butter. Repeat 3 more times. On the 5th sheet, brush with egg white instead of butter. Sprinkle with 1/2 of the bagel seasoning.

  • Cut the phyllo into 40 squares, or into the shape of your choice, using a pizza cutter. Slide the whole parchment sheet onto the baking sheet.

  • Bake in the preheated oven until lightly browned, 6 to 8 minutes. Keep a close eye on them, as they tend to brown quickly. Remove parchment sheet from baking sheet and let cool.

  • Repeat process with remaining ingredients. Let cool and serve immediately, or store at room temperature in a sealed container.

Cook's Notes:

Keep phyllo covered with a damp dish towel between batches, and work quickly to prevent the phyllo from drying out.

Use a natural bristle brush, as it is more gentle on the delicate phyllo than silicone.

Remove as many air bubbles as possible between layers, otherwise crackers will fall apart once cooled.

Nutrition Facts

13 calories; protein 0.2g; carbohydrates 1.3g; fat 0.6g; cholesterol 1.1mg; sodium 51.2mg. Full Nutrition

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Rating: 5 stars
This makes a great snack. I would like to add my 2-cents-worth, however. It's so much easier to put the parchment right on the baking sheet to prepare the phyllo. Also, a pizza cutter might tear through the parchment, so using a sharp knife might be easier. Just avoid using a sawing motion and cut straight down through all layers, bringing the knife up out of the phyllo before cutting through the remaining length. Read More