Instead of throwing leftover phyllo pastry away, cut it into small strips and deep-fry in hot oil until golden. Keep the remaining phyllo covered while you fry each batch. It only takes a few seconds for the crackers to turn golden and crispy: don’t leave them longer as they will absorb too much oil. Drain in a colander and store in an airtight container for up to four days. Serve with dips, cheese and Parma ham. Long strips can also be used as a garnish for savoury dishes.
