2 sheets phyllo dough

Olive oil, for brushing

1/4 teaspoon (1 ml) fennel seeds, crushed

Fleur de sel

Pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

Brush a sheet of phyllo dough with oil. Cover with the second sheet of pastry and brush with oil. Fold in half like a book and brush with oil. Sprinkle with the fennel seeds. Season with salt and pepper.

Cut into 2-cm (¾-inch) wide strips and place them, side-by-side, on the baking sheet. Bake for about 8 minutes or until the crackers are golden brown. Let cool. You will get about 15 crackers.

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