Phyllo dough is the secret ingredient that can transform your cooking from simple to spectacular with just a few layers. Whether you’re craving something sweet, savory, or somewhere in between, our roundup of 20 Delicious Phyllo Dough Recipes is sure to inspire your next kitchen adventure. From crispy appetizers to decadent desserts, these recipes are perfect for any occasion. Let’s dive in and discover the endless possibilities!
Greek Baklava
Craving something sweet and indulgent? Let me take you on a culinary journey to the Mediterranean with this homemade Greek Baklava recipe. It’s a dessert that’s close to my heart, reminding me of the cozy afternoons spent in my grandmother’s kitchen, where the aroma of honey and nuts filled the air.
Ingredients
- 1 package (16 oz) phyllo dough
- 1 cup unsalted butter, melted
- 4 cups walnuts, finely chopped
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Layer 10 sheets of phyllo dough in the prepared dish, brushing each sheet with melted butter before adding the next.
- In a bowl, mix together the chopped walnuts and cinnamon, then spread half of this mixture over the layered phyllo.
- Add 5 more buttered phyllo sheets on top of the walnut layer, then spread the remaining walnut mixture.
- Top with the remaining phyllo sheets, buttering each one as you go.
- Using a sharp knife, cut the baklava into diamond or square shapes before baking to make serving easier later.
- Bake in the preheated oven for 50 minutes, or until the baklava is golden and crisp.
- While the baklava is baking, combine sugar, water, honey, and vanilla extract in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Once the baklava is out of the oven, immediately pour the hot syrup over it, ensuring it seeps into all the cuts.
- Allow the baklava to cool completely before serving, giving the syrup time to soak in and the layers to set.
Golden and glistening, this baklava is a perfect balance of crunchy and syrupy, with the warmth of cinnamon shining through. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.
Phyllo Chicken Pot Pie
Unbelievably comforting and flaky, this Phyllo Chicken Pot Pie is my go-to dish when I need something that feels like a hug in a bowl. I remember the first time I made it; the aroma filled my kitchen, reminding me of my grandmother’s cooking, and I knew it was a keeper.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1/2 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 6 sheets phyllo dough, thawed
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
- In a large skillet over medium heat, melt the butter. Tip: Keep the heat medium to avoid browning the butter too quickly.
- Whisk in the flour, salt, and pepper until smooth, then gradually add the chicken broth and milk, stirring constantly until the mixture thickens. Tip: A flat whisk helps prevent lumps in your sauce.
- Add the shredded chicken and frozen peas and carrots to the skillet, stirring to combine. Remove from heat.
- Layer one sheet of phyllo dough in the prepared pie dish, brush lightly with olive oil, and repeat with the remaining sheets, letting the edges hang over the dish. Tip: Cover unused phyllo dough with a damp towel to prevent drying.
- Pour the chicken mixture into the center of the phyllo layers, then fold the overhanging edges over the filling, brushing the top with any remaining olive oil.
- Bake for 25-30 minutes, or until the phyllo is golden brown and crisp.
Velvety chicken and vegetables enveloped in layers of crispy phyllo make every bite a delightful contrast of textures. Serve it straight from the oven with a side of crisp green salad for a meal that’s both comforting and elegant.
Mushroom and Cheese Phyllo Bundles
Just last week, I found myself staring at a pile of phyllo dough in my fridge, leftover from a baking experiment gone awry. Determined not to let it go to waste, I whipped up these Mushroom and Cheese Phyllo Bundles, and let me tell you, they were a game-changer. The crispy layers paired with the savory filling made for an irresistible snack that disappeared in minutes at my house.
Ingredients
- 1 tbsp olive oil
- 1 cup finely chopped mushrooms
- 1/2 cup shredded mozzarella cheese
- 1/4 cup crumbled feta cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 6 sheets phyllo dough
- 1/4 cup melted butter
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup finely chopped mushrooms and sauté until they release their moisture and become golden, about 5 minutes.
- Remove the skillet from heat and stir in 1/2 cup shredded mozzarella cheese, 1/4 cup crumbled feta cheese, 1/4 tsp salt, and 1/4 tsp black pepper. Mix until the cheeses start to melt slightly.
- Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Layer another sheet on top and repeat the process until you have three layers.
- Cut the layered phyllo dough into 4 equal rectangles. Spoon a portion of the mushroom and cheese mixture onto the center of each rectangle.
- Fold the edges of the phyllo dough over the filling to create a bundle, then brush the outside with more melted butter.
- Place the bundles on the prepared baking sheet and bake for 15-20 minutes, or until the phyllo is golden and crispy.
Delightfully crispy on the outside with a gooey, savory center, these bundles are perfect for dipping into a side of marinara sauce or enjoying as is. I love serving them as a fancy appetizer that’s secretly easy to make.
Phyllo Dough Napoleons with Custard
Whisking through my kitchen adventures, I stumbled upon a dessert that’s as fun to make as it is to eat—Phyllo Dough Napoleons with Custard. It’s a delightful twist on the classic, with layers of crispy phyllo and smooth custard that’ll have you reaching for seconds.
Ingredients
- 1 package phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Unroll the phyllo dough and cover it with a damp towel to prevent drying.
- Brush a sheet of phyllo dough with melted butter, sprinkle lightly with sugar, and layer another sheet on top. Repeat until you have 6 layers.
- Cut the layered phyllo into 12 equal squares and place them on a baking sheet.
- Bake for 10-12 minutes, or until golden and crispy. Let cool.
- For the custard, heat milk in a saucepan over medium heat until it just begins to simmer.
- In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
- Gradually whisk the hot milk into the egg mixture, then return everything to the saucepan.
- Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5 minutes.
- Remove from heat and stir in vanilla extract. Let cool slightly.
- To assemble, place a phyllo square on a plate, spoon some custard on top, and repeat with another square. Top with a third square.
- Dust with powdered sugar before serving, if desired.
Nothing beats the contrast of the crisp phyllo layers against the creamy custard in these Napoleons. Serve them with a drizzle of chocolate sauce or fresh berries for an extra special touch.
Phyllo-Wrapped Asparagus
Craving something crispy yet elegant for your next gathering? I stumbled upon this Phyllo-Wrapped Asparagus recipe during a spring brunch at a friend’s house, and it’s been a staple in my entertaining menu ever since. The combination of flaky phyllo and tender asparagus is simply irresistible.
Ingredients
- 1 bunch asparagus, trimmed
- 8 sheets phyllo dough
- 1/2 cup unsalted butter, melted
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Lay one sheet of phyllo dough on a clean surface and lightly brush with melted butter. Tip: Keep the remaining phyllo covered with a damp towel to prevent drying.
- Place 3-4 asparagus spears at the bottom of the phyllo sheet and sprinkle with a pinch of Parmesan, salt, and pepper.
- Roll the phyllo around the asparagus, folding in the sides as you go, to create a tight bundle. Brush the outside with more butter for a golden finish.
- Repeat with the remaining asparagus and phyllo sheets, placing each bundle seam-side down on the prepared baking sheet. Tip: Space them out to ensure even cooking.
- Bake for 15-20 minutes, or until the phyllo is golden and crispy. Tip: Rotate the baking sheet halfway through for uniform browning.
Kicking off with a crunch, these bundles reveal a tender asparagus center, perfectly complemented by the salty Parmesan. Serve them alongside a lemony aioli for dipping, or as a sophisticated side to your main dish.
Phyllo Dough Apple Strudel
Zesty mornings call for something sweet and comforting, and nothing hits the spot quite like a homemade Phyllo Dough Apple Strudel. I remember the first time I tried making it; the kitchen was a mess, but the result was absolutely worth it. Now, it’s my go-to recipe when I want to impress or simply treat myself.
Ingredients
- 6 sheets phyllo dough
- 3 cups thinly sliced apples
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup melted butter
- 1/4 cup breadcrumbs
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the sliced apples, granulated sugar, ground cinnamon, and lemon juice until well combined.
- Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Repeat with the remaining sheets, stacking them on top of each other.
- Sprinkle breadcrumbs evenly over the top phyllo sheet to prevent sogginess.
- Spread the apple mixture along one edge of the phyllo stack, leaving a 1-inch border on the sides.
- Carefully roll the phyllo dough around the apple filling, tucking in the sides as you go to seal the strudel.
- Transfer the strudel to the prepared baking sheet, seam side down, and brush the top with the remaining melted butter.
- Bake for 25-30 minutes, or until the strudel is golden brown and crispy.
- Let the strudel cool for 10 minutes before slicing to allow the filling to set.
My, how the layers of crisp phyllo contrast beautifully with the soft, cinnamon-spiced apples inside. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Cheese and Herb Phyllo Rolls
Perfectly crispy on the outside and irresistibly cheesy inside, these Cheese and Herb Phyllo Rolls have become my go-to appetizer for gatherings. I remember the first time I made them; the aroma of melted cheese and fresh herbs filled my kitchen, and my guests couldn’t get enough.
Ingredients
- 1 package phyllo dough (16 oz), thawed
- 1 cup feta cheese, crumbled
- 1 cup ricotta cheese
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup unsalted butter, melted
- 1 large egg, lightly beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together feta cheese, ricotta cheese, parsley, dill, egg, salt, and pepper until well combined.
- Carefully unroll the phyllo dough and cover it with a damp towel to prevent drying.
- Place one sheet of phyllo dough on a clean surface and brush lightly with melted butter.
- Add another sheet on top and brush with butter again. Repeat this process until you have 4 layers.
- Cut the layered phyllo dough into 4 equal strips vertically.
- Place a tablespoon of the cheese mixture at the bottom of each strip.
- Fold the bottom corner over the filling to form a triangle, then continue folding in a zigzag pattern to the end of the strip.
- Brush the top of each roll with melted butter and place on the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown and crispy.
Unbelievably flaky and packed with herby cheese goodness, these rolls are best served warm with a side of marinara sauce for dipping. The contrast between the crispy phyllo and the creamy filling is simply divine.
Phyllo-Wrapped Salmon with Dill
Oh, the joy of discovering a recipe that’s both elegant and surprisingly simple to whip up! That’s exactly how I felt when I first tried making Phyllo-Wrapped Salmon with Dill. It’s a dish that never fails to impress, whether it’s a quiet dinner at home or a gathering with friends.
Ingredients
- 1 lb salmon fillet
- 8 sheets phyllo dough
- 1/4 cup melted butter
- 2 tbsp fresh dill, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon, sliced
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place one sheet of phyllo dough on a clean surface and lightly brush with melted butter. Layer another sheet on top and repeat until all sheets are used.
- Season the salmon fillet with salt, pepper, and chopped dill, then place it in the center of the phyllo stack.
- Fold the phyllo dough over the salmon, tucking in the edges to create a neat package. Brush the outside with more melted butter.
- Transfer the wrapped salmon to the prepared baking sheet and bake for 20-25 minutes, or until the phyllo is golden and crispy.
- Let the salmon rest for 5 minutes before serving with lemon slices on the side.
You’ll love how the crispy phyllo contrasts with the tender, flaky salmon inside. The fresh dill adds a bright, herby note that pairs beautifully with the richness of the fish. For an extra touch of elegance, serve it atop a bed of arugula with a drizzle of olive oil.
Phyllo Dough Pizza Twists
Yesterday, I stumbled upon a forgotten pack of phyllo dough in my freezer, sparking an idea for a quick, delicious snack. These Phyllo Dough Pizza Twists are the perfect blend of crispy and cheesy, with a hint of garlic that’ll have everyone asking for more.
Ingredients
- 1 package phyllo dough, thawed
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp dried oregano
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Unroll the phyllo dough on a clean surface and cover with a damp towel to prevent drying.
- Brush the top sheet of phyllo dough lightly with olive oil, then sprinkle with a pinch of garlic powder and oregano.
- Spread a thin layer of marinara sauce over the seasoned phyllo, leaving a small border around the edges.
- Sprinkle mozzarella and Parmesan cheeses evenly over the sauce.
- Carefully roll the phyllo dough into a tight log, starting from one long side.
- Using a sharp knife, cut the log into 1-inch thick twists and place them on the prepared baking sheet.
- Bake for 15-20 minutes, or until the twists are golden brown and crispy.
- Let cool for a few minutes before serving to allow the cheese to set slightly.
With their golden, flaky layers and gooey cheese center, these twists are irresistible. Try serving them with a side of warm marinara for dipping, or pack them in a lunchbox for a tasty treat on the go.
Phyllo-Wrapped Goat Cheese with Fig Jam
After a long day of testing out new recipes, I stumbled upon this delightful combination that’s perfect for any gathering. Phyllo-Wrapped Goat Cheese with Fig Jam is not just a dish; it’s a conversation starter, blending creamy, tangy, and sweet flavors in every bite.
Ingredients
- 1 package phyllo dough, thawed
- 8 oz goat cheese, softened
- 1/2 cup fig jam
- 1/4 cup unsalted butter, melted
- 1 tbsp honey
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Tip: Keep the remaining phyllo covered with a damp towel to prevent drying.
- Place another sheet on top and repeat the butter brushing process until you have 4 layers.
- Cut the layered phyllo into 4 equal squares. Tip: A pizza cutter works great for clean cuts.
- Place a tablespoon of goat cheese in the center of each square, then top with a teaspoon of fig jam.
- Gather the corners of each phyllo square to the center, twisting slightly to seal. Tip: If the phyllo tears, don’t worry—it adds to the rustic charm.
- Brush the outside of each bundle with melted butter and drizzle lightly with honey.
- Bake for 15-20 minutes, or until the phyllo is golden and crisp.
Right out of the oven, these bundles are a masterpiece of textures—crispy phyllo giving way to creamy goat cheese and sweet fig jam. Serve them warm alongside a crisp white wine for an unforgettable appetizer.
Phyllo Dough Chocolate Cups
Whipping up these Phyllo Dough Chocolate Cups was a game-changer in my dessert repertoire, especially when I needed something quick yet impressive for last-minute guests. The crispiness of the phyllo paired with the rich chocolate filling is a match made in heaven, and the best part? They’re incredibly easy to make, even if you’re not a pastry pro.
Ingredients
- 6 sheets phyllo dough
- 1/4 cup unsalted butter, melted
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- Lay one sheet of phyllo dough on a clean surface, brush lightly with melted butter, and layer another sheet on top. Repeat until all sheets are used, brushing each with butter.
- Cut the stacked phyllo dough into 12 equal squares. Tip: Use a pizza cutter for clean, even cuts.
- Gently press each square into the muffin tin, forming a cup shape. Bake for 8-10 minutes or until golden and crisp. Tip: Keep an eye on them as phyllo browns quickly.
- While the cups cool, heat the heavy cream in a small saucepan until it just begins to simmer, then pour over the chocolate chips in a bowl. Let sit for 2 minutes, then add vanilla and salt, stirring until smooth.
- Spoon the chocolate ganache into the cooled phyllo cups. Tip: For an extra touch, sprinkle with sea salt or top with berries before serving.
After the final step, the contrast between the flaky phyllo and the silky chocolate is nothing short of magical. These cups are perfect for a fancy dinner party or a cozy night in—either way, they’re sure to impress. And remember, the simpler the ingredient list, the more the quality shines through, so opt for the best chocolate you can find.
Phyllo-Wrapped Shrimp with Garlic Butter
Perfectly crispy on the outside and succulent on the inside, these Phyllo-Wrapped Shrimp with Garlic Butter are a game-changer for your appetizer game. I remember the first time I tried making these; the kitchen was a mess, but the result was so worth it that they’ve become a staple in my entertaining menu.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 sheets phyllo dough
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together the melted butter, minced garlic, salt, and black pepper.
- Lay one sheet of phyllo dough on a clean surface and lightly brush with the garlic butter mixture. Tip: Keep the remaining phyllo covered with a damp towel to prevent drying.
- Place a shrimp at the bottom edge of the phyllo sheet and roll it up, folding in the sides as you go to encase the shrimp. Repeat with remaining shrimp and phyllo sheets.
- Arrange the wrapped shrimp on the prepared baking sheet and brush the tops with any remaining garlic butter.
- Bake for 12-15 minutes, or until the phyllo is golden and crispy. Tip: For even browning, rotate the baking sheet halfway through cooking.
- Sprinkle with chopped parsley before serving. Tip: Serve immediately to ensure the phyllo stays crisp.
You’ll love the contrast between the flaky, buttery phyllo and the tender shrimp inside. Try serving these with a side of spicy aioli for an extra kick that complements the garlic butter beautifully.
Phyllo Dough Berry Tart
Craving something sweet but not too heavy? I recently stumbled upon this delightful Phyllo Dough Berry Tart that’s become my go-to for summer gatherings. It’s light, flaky, and bursting with fresh berries—perfect for those who love a dessert that’s not overly sweet.
Ingredients
- 1 package phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 cup powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a tart pan.
- Carefully unroll the phyllo dough and cover it with a damp towel to prevent drying.
- Place one sheet of phyllo dough in the tart pan, brush lightly with melted butter, and repeat the process, layering 8 sheets total. Tip: Work quickly to keep the phyllo from becoming brittle.
- In a bowl, gently toss the mixed berries with granulated sugar, lemon juice, and vanilla extract.
- Spread the berry mixture evenly over the phyllo dough in the tart pan.
- Layer the remaining phyllo sheets on top of the berries, brushing each with butter as before.
- Bake for 25-30 minutes, or until the phyllo is golden and crisp. Tip: Keep an eye on the tart after 20 minutes to prevent over-browning.
- Remove from the oven and let cool for 10 minutes before dusting with powdered sugar. Tip: For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Delightfully crisp with a juicy berry center, this tart is a showstopper that’s surprisingly simple to make. The contrast between the flaky phyllo and the soft, tangy berries is absolutely divine. Try serving it at your next brunch for a guaranteed crowd-pleaser.
Phyllo-Wrapped Camembert with Cranberry Sauce
Zesty flavors and gooey cheese are a match made in heaven, and this Phyllo-Wrapped Camembert with Cranberry Sauce is no exception. I remember the first time I tried this dish at a friend’s holiday party; the combination of crispy phyllo, melted cheese, and tart cranberry sauce had me hooked. Now, it’s a staple in my winter entertaining repertoire.
Ingredients
- 1 wheel Camembert cheese (8 oz)
- 6 sheets phyllo dough
- 4 tbsp unsalted butter, melted
- 1/2 cup cranberry sauce
- 1 tbsp honey
- 1/4 tsp ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place one sheet of phyllo dough on a clean surface. Brush lightly with melted butter. Layer another sheet on top, brush with butter, and repeat until all sheets are used.
- Tip: Keep unused phyllo covered with a damp towel to prevent drying.
- Place the Camembert in the center of the phyllo stack. Gather the edges up over the cheese, twisting at the top to seal. Brush the outside with remaining butter.
- Bake for 20 minutes, or until the phyllo is golden brown and crisp.
- Tip: If the phyllo starts to brown too quickly, tent with foil.
- While the cheese bakes, combine cranberry sauce, honey, and cinnamon in a small saucepan. Heat over low until warm, about 5 minutes.
- Tip: For a smoother sauce, blend before heating.
- Remove the cheese from the oven and let sit for 5 minutes before serving with the cranberry sauce.
Kicking off the first bite, the crisp phyllo gives way to the creamy, molten Camembert, perfectly complemented by the sweet and tangy cranberry sauce. Serve with sliced apples or crusty bread for an unforgettable appetizer.
Phyllo Dough Lemon Bars
Kicking off the baking season with a twist on a classic, I found myself reaching for phyllo dough instead of the usual shortbread crust for lemon bars. There’s something about the flaky layers that adds a unexpected texture to the tangy lemon filling, making it a hit at every gathering. Let me share how this happy accident turned into my go-to recipe.
Ingredients
- 1 package phyllo dough
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 6 large eggs
- 1 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup all-purpose flour
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
- Layer 8 sheets of phyllo dough in the dish, brushing each with melted butter before adding the next. Tip: Keep unused phyllo covered with a damp towel to prevent drying.
- Bake the crust for 10 minutes or until lightly golden. This pre-baking ensures a crisp base.
- While the crust bakes, whisk together sugar, eggs, lemon juice, zest, and flour until smooth. Tip: Strain the mixture to remove any zest lumps for a smoother filling.
- Pour the lemon mixture over the pre-baked crust and return to the oven for 25 minutes, or until the filling is set.
- Cool completely on a wire rack, then refrigerate for at least 2 hours before serving. Tip: Chilling makes slicing cleaner and enhances the flavors.
- Dust with powdered sugar just before serving.
These bars strike the perfect balance between the crisp, buttery layers of phyllo and the bright, creamy lemon filling. Try serving them with a dollop of whipped cream and fresh berries for an extra special touch.
Phyllo-Wrapped Pear and Gorgonzola
Every time I stumble upon a ripe pear at the market, I’m reminded of the cozy autumn evenings when my kitchen fills with the sweet aroma of baking fruit. That’s how this Phyllo-Wrapped Pear and Gorgonzola recipe came to life—a perfect blend of sweet and savory that’s surprisingly simple to make.
Ingredients
- 2 large ripe pears, halved and cored
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup chopped walnuts
- 8 sheets phyllo dough
- 1/4 cup melted unsalted butter
- 1 tbsp honey
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place a phyllo sheet on a clean surface, brush lightly with melted butter, and layer another sheet on top. Repeat until you have 4 layers.
- Place a pear half in the center of the phyllo stack, fill the core with Gorgonzola and walnuts, then drizzle with honey.
- Carefully wrap the phyllo around the pear, brushing with more butter to seal. Repeat with remaining pears and phyllo.
- Brush the outside of each wrapped pear with butter and sprinkle with cinnamon.
- Bake for 20-25 minutes, or until the phyllo is golden and crispy.
- Let cool for 5 minutes before serving to allow the cheese to set slightly.
Now, the magic of this dish lies in the contrast between the crispy phyllo and the soft, warm pear inside. The Gorgonzola adds a bold tang that’s beautifully balanced by the honey’s sweetness. Serve these on a bed of arugula for an elegant appetizer or alongside a glass of dessert wine for a decadent treat.
Phyllo Dough Cinnamon Rolls
Goodness, have I got a treat for you today! Picture this: a lazy Sunday morning, the smell of cinnamon wafting through the air, and a tray of golden, flaky phyllo dough cinnamon rolls coming out of the oven. That’s right, we’re taking the classic cinnamon roll and giving it a delightful twist with layers of crispy phyllo dough. Trust me, once you try these, there’s no going back.
Ingredients
- 1 package (16 oz) phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 tbsp ground cinnamon
- 1/2 cup chopped pecans (optional)
- 1/2 cup raisins (optional)
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Repeat this process, layering 5 sheets total, brushing each with butter.
- In a small bowl, mix together the granulated sugar and cinnamon. Sprinkle this mixture evenly over the top layer of phyllo dough.
- If using, sprinkle chopped pecans and raisins evenly over the sugar mixture.
- Carefully roll the phyllo dough into a tight log, starting from the long side. Tip: Use a sharp knife to score the roll into 12 equal pieces before cutting to ensure even sizes.
- Place the rolls cut side up in the prepared baking dish, leaving some space between each for expansion.
- Bake for 25-30 minutes, or until the rolls are golden brown and crispy.
- While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl to make the glaze.
- Once the rolls are done, drizzle the glaze over the top while they’re still warm. Tip: For an extra touch, sprinkle a little extra cinnamon on top of the glaze.
- Let the rolls cool for about 5 minutes before serving. Tip: Serve them with a scoop of vanilla ice cream for an indulgent twist.
Out of this world, right? The combination of crispy phyllo layers with the sweet, spicy filling is simply irresistible. And that glaze? It’s the perfect finishing touch, adding just the right amount of sweetness without overpowering the delicate flavors. These rolls are best enjoyed fresh, but let’s be honest, they probably won’t last long enough to find out!
Conclusion
You’ve just discovered a treasure trove of 20 delicious phyllo dough recipes that promise to transform your meals into something extraordinary. Whether you’re craving something sweet or savory, this list has it all. We’d love to hear which recipes you try and adore—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to enjoy. Happy baking!
