2 sheets phyllo dough
1-1/2 teaspoons olive oil
1/2 teaspoon anise seeds
Preheat the oven to 425 degrees F.
Spread 1 sheet of the phyllo dough out on a work surface and brush lightly with oil. Sprinkle with 1/4 teaspoon of the anise seeds. Cover with the second sheet of phyllo. Lightly brush one half of the sheet with oil and sprinkle with the remaining 1/4 teaspoon anise seeds. Fold the stacked sheets in half and brush the top lightly with any remaining oil. Cut the layered phyllo into crescent shapes. Place on a nonstick baking sheet and bake for 3 to 5 minutes, or until golden brown.
Serves 2.