Sunday Dinner

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Tejas with Sunflower Seeds

Stuffed Piquillo Peppers

Shellfish and Chorizo Paella
Green Salad with a Smoked Paprika Vinaigrette and Manchego

White Sangria Sorbet

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.

Printable Recipe

Tejas with Sunflower Seeds

makes 64 crackers

*Note-- recipe can easily be halved

1/2 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

3/4-1 cup roasted and salted sunflower seeds

Kosher salt and ground cayenne pepper to taste

Preheat the oven to 375º F.  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 1/2 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!

Source: Adapted from Bon Appétit: Restaurant Issue, September 2007