Tejas with Sunflower Seeds
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.
Servings: 64 tiles
Equipment
Ingredients
- 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
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
