Ingredients

• 6 sheets fresh phyllo pastry or frozen, thawed
• 4 tablespoons unsalted butter, melted, slightly cooled
• 1 large egg white, room temperature, lightly beaten
• 1/3 cup mixed black and white sesame seeds, divided
• 1/2 teaspoon smoked paprika, divided
• Kosher salt, freshly ground pepper
• 4 ounces Gruyère, finely grated (about 2 cups), divided

Instructions

1. Preheat oven to 375°F. Place a sheet of phyllo on a parchment-lined baking sheet. Brush lightly with butter and top with a second sheet of phyllo, pressing gently to adhere. Brush with butter and top with another sheet, pressing gently again; brush with egg white. Sprinkle half of sesame seeds and half of paprika over phyllo; season with salt and pepper. Scatter half of Gruyère over top. Using a pizza cutter or sharp knife, cut phyllo into 2" squares. Bake crackers until golden brown, 8–10 minutes. Let cool on baking sheet 3 minutes before serving. Repeat with remaining phyllo, butter, egg white, sesame seeds, paprika, Gruyère, and more salt and pepper, building on another parchment-lined baking sheet.
2. Crackers can be made 8 hours ahead. Store airtight at room temperature.