Tejas with Sunflower Seeds

Sunday Dinner

Tejas with Sunflower Seeds
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Shellfish and Chorizo Paella
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White Sangria Sorbet

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After a fun and winning day at the football game yesterday, I needed a complete departure from all those good, but totally unnecessary game day eats and drinks. I had a few ingredients in my refrigerator and pantry that needed to find a home, so this is how today’s menu came to be.

I tore out this recipe from the Bon Appétit: Restaurant Issue, September 2007. It was created by Marisa Echhuarren and Francois Paniego, a mother-son cooking duo from Spain. Tejas means “roof tiles” in Spanish. These are delicate crackers made from a few layers of phyllo dough. Each layer is brushed with a sugar, butter, and egg white mixture; cut into rectangles and then sprinkled with sunflower seeds before they are baked until golden and crisp.

The original recipe only used two layers, but I use three for a slightly sturdier, yet still delicate cracker. I also use roasted and salted sunflower seeds because I like the sweet and salty combo. A little cayenne pepper for a nice kick and these are a perfect sweet and savory beginning to our Spanish inspired meal.

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Tejas with Sunflower Seeds

By Nicole

Prep: 15 minutes mins

Cook: 8 minutes mins

Total: 23 minutes mins

Servings: 64 tiles

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Tejas or Spanish "roof tiles" are a delicious and totally unique appetizer or snack to nosh on! They are sweet, salty, and simple to prepare.

Equipment

• Pastry wheel

Ingredients 

1x2x3x

• ▢ ½ cup (4 ounces) unsalted butter, melted and cooled until barely lukewarm
• ▢ 1 cup confectioners’ sugar
• ▢ 4 extra large egg whites at room temperature
• ▢ Pinch of Kosher salt
• ▢ 24 sheets, about 8 ounces of frozen phyllo pastry, thawed and kept covered with a barely damp paper towel
• ▢ 1 cup roasted and salted sunflower seeds
• ▢ Kosher salt and ground cayenne pepper to taste

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Instructions 

• Preheat the oven to 375ºF. Line baking sheets with parchment paper. In a large bowl, combine the butter, sugar, egg whites, and salt using a wire whisk, whisking until thick and smooth. Brush one phyllo sheet with a thin layer of the butter mixture. Top with a second sheet of phyllo and brush with the butter mixture. Top with a third sheet of phyllo and brush with more of the butter mixture. Using a sharp knife or pastry wheel, cut the layered phyllo into 8 (4 ½ x 3-inch) rectangles. Transfer the rectangles to the parchment-lined baking sheet. Sprinkle each one with 1 1/2 to 2 teaspoons of sunflower seeds, some kosher salt, and freshly ground black pepper. Bake until golden brown, about 8 minutes. Transfer crackers to a wire rack to cool. Repeat with remaining phyllo sheets, butter mixture, and sunflower seeds to make a total of 64 crackers. Tejas can be made up to 1 day in advance and carefully stored in an airtight container. Enjoy!

Notes

Recipe can easily be halved

Nutrition

Calories: 44kcal, Carbohydrates: 4g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 4mg, Sodium: 36mg, Potassium: 16mg, Fiber: 0.3g, Sugar: 2g, Vitamin A: 45IU, Vitamin C: 0.02mg, Calcium: 3mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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