Truffle-Parmesan Phyllo Crackers

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. (5 minutes)

In a small bowl, whisk together the melted butter and truffle oil until well combined. (2 minutes)

On a flat, dry surface, lay one sheet of phyllo dough. Brush very lightly and evenly with the butter mixture, ensuring not to tear the delicate dough. (3 minutes)

Carefully place a second sheet of phyllo on top of the buttered sheet. Gently press to remove any air pockets. Brush with the butter mixture. Repeat this process with 3 more sheets of phyllo dough. (10 minutes)

Brush the top (fifth) sheet of phyllo dough with the lightly beaten egg white. Sprinkle evenly with half of the grated Parmesan cheese, truffle salt, and freshly ground black pepper. (3 minutes)

Using a sharp pizza cutter or knife, cut the layered phyllo dough into approximately 40 squares or any desired shape. (5 minutes)

Carefully slide the parchment paper with the cut phyllo crackers onto the prepared baking sheet. (1 minute)

Bake in the preheated oven for 6-8 minutes, or until the crackers are lightly golden brown and crisp. Watch closely, as they can burn quickly. (6-8 minutes)

Remove the baking sheet from the oven and let the crackers cool completely on the parchment paper. (15 minutes)

Repeat the entire process with the remaining phyllo dough, butter mixture, egg white, Parmesan cheese, truffle salt, and pepper. (30 minutes)

Once cooled, serve immediately or store in an airtight container at room temperature for up to 3 days.