18 Delicious Phyllo Shells Dessert Recipes Easy

Just when you thought phyllo shells couldn’t get any more versatile, we’re here to prove you wrong with 18 delicious dessert recipes that are as easy as they are irresistible. Whether you’re craving something fruity, chocolaty, or a little bit nutty, these bite-sized treats are perfect for any occasion. Get ready to impress your family and friends with minimal effort—let’s dive into these sweet creations!

Lemon Curd Phyllo Shells with Whipped Cream

Whip up a storm in your kitchen with these zesty Lemon Curd Phyllo Shells topped with cloud-like whipped cream—perfect for dazzling at brunch or sweetening up your snack game.

Ingredients

• 12 pre-made phyllo shells
• 1 cup lemon curd, homemade or store-bought
• 1 cup heavy cream, chilled
• 2 tbsp granulated sugar
• 1 tsp pure vanilla extract
• Zest of 1 lemon, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Arrange the phyllo shells on a baking sheet.
2. Bake the phyllo shells for 5 minutes, or until they are golden and crisp. Let them cool completely on a wire rack.
3. While the shells cool, pour the chilled heavy cream into a large mixing bowl. Add the granulated sugar and vanilla extract.
4. Using an electric mixer, whip the cream on high speed until stiff peaks form, about 3-4 minutes. Tip: Ensure your bowl and beaters are chilled for the best volume.
5. Gently spoon or pipe the lemon curd into each cooled phyllo shell, filling them just below the rim.
6. Top each filled shell with a dollop of whipped cream. Tip: For a decorative touch, use a piping bag with a star tip.
7. Garnish with lemon zest for a bright, citrusy finish. Tip: Use a microplane for the finest zest that melts into the cream.

Bite into these shells for a crunch that gives way to creamy, tangy lemon curd and fluffy whipped cream. Serve them on a slate board for an Instagram-worthy presentation or as a light dessert after a summer BBQ.

Chocolate Mousse Phyllo Cups

Fancy a dessert that’s as elegant as it is easy? These Chocolate Mousse Phyllo Cups combine crisp, buttery layers with a silky, rich mousse for a bite-sized treat that’s sure to impress.

Ingredients

• 1 package mini phyllo cups (15 count)
• 1 cup heavy cream, chilled
• 4 oz semi-sweet chocolate, finely chopped
• 2 tbsp granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F. Arrange the phyllo cups on a baking sheet and bake for 5 minutes, or until golden and crisp. Let cool completely on a wire rack.
2. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer, about 3 minutes. Remove from heat.
3. Add the chopped chocolate to the hot cream, letting it sit for 1 minute to melt. Whisk until smooth and fully combined.
4. Stir in the sugar, vanilla extract, and sea salt until the sugar is completely dissolved. Transfer the mixture to a bowl and refrigerate for 30 minutes, stirring every 10 minutes to ensure even cooling.
5. Once chilled, whip the chocolate mixture with an electric mixer on high speed until stiff peaks form, about 2 minutes.
6. Pipe or spoon the mousse into the cooled phyllo cups. Chill for at least 1 hour before serving to set the mousse.

Light as air yet decadently rich, these cups offer a perfect contrast of textures. Serve them on a platter garnished with fresh berries or a dusting of cocoa powder for an extra touch of elegance.

Strawberry Cheesecake Phyllo Bites

Yield to temptation with these Strawberry Cheesecake Phyllo Bites—mini delights that pack a punch of creamy, fruity flavor in every crispy bite.

Ingredients

• 1 cup fresh strawberries, hulled and finely diced
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 cup clarified butter, melted
• 12 sheets phyllo dough, thawed
• 1/4 cup powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
3. Gently fold in the diced strawberries until evenly distributed throughout the cream cheese mixture.
4. Brush one sheet of phyllo dough lightly with melted clarified butter, then layer another sheet on top. Repeat until you have 4 layers.
5. Cut the layered phyllo into 12 equal squares using a sharp knife for clean edges.
6. Press each phyllo square into a mini muffin tin, creating a small cup.
7. Fill each phyllo cup with a teaspoon of the strawberry cheesecake mixture.
8. Bake in the preheated oven for 12-15 minutes, or until the phyllo is golden and crisp.
9. Remove from the oven and let cool for 5 minutes before dusting with powdered sugar.

Outrageously delicious, these bites offer a perfect contrast between the flaky phyllo and the smooth, tangy filling. Serve them on a platter with a drizzle of balsamic reduction for an extra touch of elegance.

Pumpkin Spice Phyllo Shells with Cream Cheese Frosting

Pumpkin spice isn’t just for lattes—**elevate** your dessert game with these bite-sized phyllo shells, crowned with velvety cream cheese frosting. **Whip** up this autumnal treat in under 30 minutes, and watch them disappear faster than you can say ‘fall favorite.’

Ingredients

• 1 package (15 count) frozen phyllo shells, thawed
• 1/2 cup pumpkin puree
• 1/4 cup granulated sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp pure vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar, sifted
• 1 tbsp whole milk

Instructions

1. **Preheat** your oven to 350°F (175°C). Arrange the thawed phyllo shells on a baking sheet lined with parchment paper.
2. In a medium bowl, **combine** pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract until smooth. **Tip:** For a smoother filling, strain the pumpkin puree before mixing.
3. **Spoon** 1 teaspoon of the pumpkin mixture into each phyllo shell. Bake for 10 minutes, or until the filling is set.
4. While the shells cool, **beat** cream cheese and butter in a stand mixer on medium speed until light and fluffy, about 2 minutes. **Tip:** Ensure both ingredients are at room temperature to avoid lumps.
5. **Gradually add** powdered sugar and milk to the cream cheese mixture, beating until the frosting is smooth and spreadable. **Tip:** Adjust the consistency with more milk or powdered sugar as needed.
6. **Pipe** or spread the cream cheese frosting onto the cooled phyllo shells. Serve immediately or refrigerate until ready to serve.

Yield: 15 servings. **These** phyllo shells boast a crisp exterior with a spiced, creamy center—**perfect** for pairing with a hot cider or as a chic addition to your dessert charcuterie board.

Raspberry and White Chocolate Phyllo Desserts

Just when you thought phyllo couldn’t get any better, we’re layering it with tart raspberries and creamy white chocolate for a dessert that’s irresistibly crisp and sweet.

Ingredients

• 6 sheets phyllo dough, thawed
• 1/2 cup clarified butter, melted
• 1 cup fresh raspberries
• 3/4 cup white chocolate chips
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Lay one phyllo sheet on a clean surface. Brush lightly with clarified butter. Repeat layering and buttering with remaining sheets.
3. Sprinkle half the sugar evenly over the top phyllo sheet. Tip: Work quickly to prevent dough from drying out.
4. Scatter white chocolate chips and raspberries over the sugar. Sprinkle remaining sugar and vanilla extract on top.
5. Carefully roll the phyllo stack into a log. Brush the outside with remaining butter and sprinkle with sea salt.
6. Bake for 20-25 minutes, until golden and crisp. Tip: Rotate the baking sheet halfway through for even browning.
7. Let cool for 5 minutes before slicing. Tip: Use a serrated knife for clean cuts.

Delight in the contrast of flaky phyllo against the gooey white chocolate and bursts of raspberry. Serve warm with a dusting of powdered sugar or a scoop of vanilla bean ice cream for an extra indulgent twist.

Tiramisu Phyllo Cups

Skip the spoon—these Tiramisu Phyllo Cups are your new grab-and-go dessert obsession. Stack layers of coffee-soaked phyllo with mascarpone cream for a bite-sized twist on the classic.

Ingredients

• 12 pre-made phyllo cups
• 1 cup strong brewed espresso, cooled
• 1/2 cup granulated sugar
• 8 oz mascarpone cheese, room temperature
• 1 cup heavy cream
• 1 tsp pure vanilla extract
• 2 tbsp cocoa powder, for dusting
• 1/4 cup dark chocolate shavings

Instructions

1. Preheat your oven to 350°F. Place the phyllo cups on a baking sheet and warm for 5 minutes to crisp. Tip: This step ensures they hold up to the espresso.
2. In a small bowl, mix the cooled espresso with 1/4 cup sugar until dissolved. Brush each phyllo cup with the mixture, ensuring they’re moist but not soggy.
3. Using a stand mixer, whip the heavy cream with the remaining sugar and vanilla to stiff peaks. Gently fold in the mascarpone until smooth. Tip: Overmixing can deflate the cream—fold just until combined.
4. Pipe or spoon the mascarpone mixture into each phyllo cup, filling to the top. Chill for at least 1 hour to set. Tip: For best results, chill overnight to let flavors meld.
5. Before serving, dust with cocoa powder and sprinkle with dark chocolate shavings.

Yield to the creamy, coffee-kissed layers that crackle with every bite. Serve these on a sleek platter for your next dinner party or pack them for a picnic—they’re as versatile as they are irresistible.

Banana Cream Phyllo Shells

Absolutely no one can resist these Banana Cream Phyllo Shells—crunchy, creamy, and downright dreamy.

Ingredients

• 12 pre-made phyllo shells
• 1 cup heavy cream, chilled
• 2 tbsp granulated sugar
• 1 tsp pure vanilla extract
• 2 ripe bananas, thinly sliced
• 1/4 cup caramel sauce, for drizzling
• 1/4 cup toasted pecans, finely chopped

Instructions

1. Preheat your oven to 350°F. Arrange the phyllo shells on a baking sheet and warm them in the oven for 5 minutes to crisp up. Tip: Keep an eye on them to prevent over-browning.
2. In a large mixing bowl, whip the heavy cream, granulated sugar, and vanilla extract to stiff peaks. Tip: Chill your bowl and beaters beforehand for faster whipping.
3. Remove the phyllo shells from the oven and let them cool for 2 minutes. Gently fill each shell with a dollop of whipped cream.
4. Top each filled shell with 2-3 banana slices, a drizzle of caramel sauce, and a sprinkle of toasted pecans. Tip: Slice bananas just before assembling to keep them from browning.

Light as air yet packed with flavor, these shells offer a delightful contrast of textures. Serve them on a platter for a stunning dessert spread or as a sweet bite-sized treat at your next gathering.

Key Lime Pie Phyllo Bites

Snag these zesty Key Lime Pie Phyllo Bites for a tangy twist on dessert that’s as easy to make as it is to devour. Perfect for parties or a sweet solo treat, they’re bite-sized bliss.

Ingredients

• 1 package phyllo dough, thawed
• 1/2 cup clarified butter, melted
• 1 1/2 cups key lime juice, freshly squeezed
• 4 pasture-raised eggs, lightly beaten
• 1 can (14 oz) sweetened condensed milk
• 1 tbsp key lime zest, finely grated
• 1/2 cup granulated sugar
• 1 cup heavy cream, chilled

Instructions

1. Preheat oven to 350°F. Brush each phyllo sheet with clarified butter, layer 5 sheets, then cut into 12 squares. Press into mini muffin tins.
2. Bake phyllo cups for 8-10 minutes until golden and crisp. Cool on a wire rack. Tip: Keep phyllo covered with a damp towel to prevent drying.
3. Whisk together key lime juice, eggs, condensed milk, and zest until smooth. Pour into phyllo cups, filling 3/4 full.
4. Bake for 15 minutes until filling is set. Cool completely. Tip: The filling will firm up as it cools, so don’t overbake.
5. Whip heavy cream with sugar to stiff peaks. Pipe onto cooled bites. Tip: For best results, chill your bowl and beaters before whipping.

These bites pack a punch with their creamy, citrusy filling against the flaky phyllo. Serve them on a platter with extra zest sprinkled on top for a pop of color and flavor.

Apple Cinnamon Phyllo Dessert Cups

Yes, you need these Apple Cinnamon Phyllo Dessert Cups in your life. Crispy, sweet, and impossibly easy, they’re your next party trick.

Ingredients

• 6 sheets phyllo dough, thawed
• 1/2 cup clarified butter, melted
• 2 medium Granny Smith apples, finely diced
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1/2 cup whipped cream, for serving

Instructions

1. Preheat oven to 350°F. Lightly grease a 12-cup muffin tin.
2. Layer one phyllo sheet on a clean surface, brush lightly with clarified butter, then layer another sheet on top. Repeat until all sheets are used, brushing each with butter.
3. Cut the stacked phyllo into 12 equal squares. Gently press each square into a muffin cup, allowing edges to ruffle.
4. Bake for 10 minutes, or until edges are golden and crisp. Tip: Rotate the tin halfway for even browning.
5. While cups bake, combine apples, sugar, cinnamon, nutmeg, and lemon juice in a bowl. Stir well to coat.
6. Remove cups from oven. Divide apple mixture among them, pressing lightly to fill.
7. Return to oven; bake for 15 minutes, or until apples are tender. Tip: Cover edges with foil if browning too quickly.
8. Let cool in tin for 5 minutes, then transfer to a wire rack. Tip: Use a spoon to lift cups out gently.
9. Serve warm, topped with whipped cream.

Just imagine the crunch of buttery phyllo giving way to spiced, tender apples. Dollop with extra cream or a drizzle of caramel for decadence.

Peach Melba Phyllo Shells

Here’s how to turn summer peaches into a showstopper dessert that’s as easy to make as it is to devour.

Ingredients

• 6 phyllo dough shells
• 2 ripe peaches, peeled and diced
• 1/2 cup raspberry coulis
• 1/4 cup granulated sugar
• 1 tbsp clarified butter
• 1/2 tsp vanilla extract
• 1/4 cup sliced almonds, toasted
• 1/2 cup whipped cream

Instructions

1. Preheat your oven to 350°F. Place the phyllo shells on a baking sheet and brush lightly with clarified butter.
2. Bake for 5 minutes, or until the shells are golden and crisp. Remove from oven and let cool.
3. In a medium bowl, toss the diced peaches with granulated sugar and vanilla extract. Let sit for 10 minutes to macerate.
4. Divide the macerated peaches evenly among the phyllo shells.
5. Drizzle each shell with raspberry coulis, then top with a dollop of whipped cream.
6. Garnish with toasted sliced almonds for crunch.

Keep it fresh by assembling just before serving. The contrast of the crisp phyllo, juicy peaches, and smooth whipped cream is unreal. Try serving these on a platter with extra coulis for dipping.

Blueberry Lemon Phyllo Desserts

Get ready to dazzle your taste buds with these flaky, fruity delights that scream summer. Perfect for impressing at brunch or satisfying that sweet tooth craving.

Ingredients

• 1 cup fresh blueberries, rinsed and dried
• 1/2 cup granulated sugar
• 1 tbsp lemon zest, finely grated
• 2 tbsp lemon juice, freshly squeezed
• 1/4 cup clarified butter, melted
• 8 sheets phyllo dough, thawed
• 1/4 cup powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, gently toss the blueberries with granulated sugar, lemon zest, and lemon juice until evenly coated. Set aside to macerate for 10 minutes.
3. Brush one sheet of phyllo dough lightly with melted clarified butter, then layer another sheet on top. Repeat until all sheets are used, brushing each layer with butter.
4. Cut the layered phyllo into 4 equal squares. Spoon the blueberry mixture into the center of each square.
5. Gather the corners of each phyllo square to the center, twisting slightly to seal and form a pouch. Place on the prepared baking sheet.
6. Bake for 15-20 minutes, or until the phyllo is golden and crisp.
7. Remove from oven and let cool slightly. Dust with powdered sugar before serving.

Here’s how these beauties turn out: the phyllo shatters at first bite, giving way to a juicy, tangy blueberry center. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Mango Coconut Phyllo Cups

Yield to summer’s sweetest duo with these bite-sized delights—mango and coconut unite in crispy phyllo cups for a dessert that’s as easy to love as it is to make.

Ingredients

• 1 package (1.1 oz) mini phyllo cups, 15 count
• 1 cup ripe mango, finely diced
• 1/2 cup coconut cream, chilled
• 2 tbsp granulated sugar
• 1 tsp pure vanilla extract
• 1/4 cup unsweetened shredded coconut, toasted
• 1 tbsp clarified butter, melted

Instructions

1. Preheat oven to 350°F. Arrange phyllo cups on a baking sheet and brush lightly with melted clarified butter for extra crispness.
2. Bake for 5 minutes until golden and crisp. Remove and let cool on a wire rack.
3. In a mixing bowl, combine diced mango, granulated sugar, and vanilla extract. Let sit for 10 minutes to macerate.
4. Whip chilled coconut cream until soft peaks form, about 2 minutes on medium-high speed.
5. Spoon a teaspoon of macerated mango into each phyllo cup, then top with a dollop of whipped coconut cream.
6. Garnish with toasted shredded coconut and serve immediately for optimal texture.

Delight in the contrast of textures—crispy phyllo against the creamy coconut and juicy mango. For a festive twist, drizzle with a touch of honey or sprinkle with chili powder to elevate the flavors.

Cherry Almond Phyllo Shells

Absolutely irresistible, these Cherry Almond Phyllo Shells combine sweet, tart cherries with nutty almond frangipane, all nestled in crispy, buttery phyllo. Perfect for impressing at brunch or satisfying that mid-afternoon sweet tooth.

Ingredients

• 1 package frozen phyllo shells, thawed
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup unsalted butter, melted and clarified
• 1/2 tsp pure almond extract
• 1 cup fresh cherries, pitted and halved
• 1 tbsp powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and arrange the phyllo shells on a baking sheet.
2. In a mixing bowl, combine almond flour, granulated sugar, lightly beaten egg, clarified butter, and almond extract to form the frangipane.
3. Evenly distribute the frangipane mixture among the phyllo shells, filling each about 3/4 full.
4. Top each filled shell with two cherry halves, pressing gently into the frangipane.
5. Bake for 12-15 minutes, or until the frangipane is set and the edges of the phyllo are golden brown.
6. Remove from the oven and let cool on the baking sheet for 5 minutes.
7. Dust with powdered sugar before serving.

Velvety frangipane meets the crispiness of phyllo, with bursts of juicy cherry in every bite. Serve these gems warm with a dollop of crème fraîche for an extra layer of indulgence.

Pecan Pie Phyllo Bites

Snag these bite-sized delights that blend the crunch of phyllo with the rich, gooey goodness of pecan pie—perfect for your next gathering or a sweet solo treat.

Ingredients

• 1 package phyllo dough, thawed
• 1/2 cup clarified butter, melted
• 1 cup pecans, finely chopped
• 1/2 cup dark brown sugar, packed
• 1/4 cup pure maple syrup
• 2 pasture-raised eggs, lightly beaten
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. Preheat oven to 350°F. Lightly grease a mini muffin tin with clarified butter.
2. Unroll phyllo dough. Cover with a damp towel to prevent drying. Cut into 24 squares, roughly 3×3 inches.
3. Layer 3 phyllo squares per muffin cup, brushing each with clarified butter before adding the next.
4. In a bowl, mix pecans, brown sugar, maple syrup, eggs, vanilla, and salt until fully combined.
5. Spoon 1 tbsp filling into each phyllo cup. Tip: Ensure filling is level with the top for even baking.
6. Bake for 12-15 minutes until edges are golden and filling is set. Tip: Rotate tin halfway for uniform color.
7. Cool in tin for 5 minutes, then transfer to a wire rack. Tip: Use a small offset spatula for easy removal.

Relish the contrast of flaky layers against the sticky-sweet center. Serve warm with a drizzle of caramel or a scoop of vanilla bean ice cream for an extra indulgent twist.

Chocolate Hazelnut Phyllo Desserts

Perfectly crisp, irresistibly sweet, and packed with nutty goodness—these Chocolate Hazelnut Phyllo Desserts are your next obsession. Layer up the flavors and textures for a dessert that’s as fun to make as it is to eat.

Ingredients

• 1 cup chocolate hazelnut spread
• 1/2 cup clarified butter, melted
• 12 sheets phyllo dough, thawed
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup chopped hazelnuts, toasted
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Brush one sheet of phyllo dough lightly with clarified butter, then layer another sheet on top. Repeat until you have 6 layers, brushing each with butter.
3. Spread half of the chocolate hazelnut spread evenly over the top layer, leaving a 1-inch border around the edges.
4. Sprinkle half of the chopped hazelnuts, sugar, vanilla extract, and sea salt over the spread.
5. Carefully roll the phyllo dough into a tight log, then cut into 6 equal pieces. Repeat the process with the remaining ingredients.
6. Place the pieces on the prepared baking sheet, brush the tops with remaining butter, and bake for 20-25 minutes, or until golden and crisp.
7. Let cool for 5 minutes before serving to allow the filling to set slightly.

Light as air yet rich in flavor, these desserts offer a delightful crunch with every bite. Serve warm with a dusting of powdered sugar or a scoop of vanilla bean ice cream for an extra indulgent treat.

Caramel Apple Phyllo Cups

Dive into these bite-sized delights that blend the crispness of phyllo with the sweet, gooey charm of caramel apples. Perfect for fall gatherings or a fancy snack attack.

Ingredients

• 1 package frozen phyllo cups, thawed
• 2 medium Granny Smith apples, finely diced
• 1/4 cup unsalted butter
• 1/2 cup light brown sugar, packed
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 cup heavy cream
• 1 tbsp clarified butter, for brushing

Instructions

1. Preheat oven to 350°F. Arrange phyllo cups on a baking sheet; lightly brush with clarified butter. Bake for 5 minutes until golden. Cool on a wire rack.
2. In a skillet over medium heat, melt unsalted butter. Add diced apples; sauté for 3 minutes until slightly softened.
3. Stir in brown sugar, vanilla extract, cinnamon, and sea salt. Cook for 2 minutes, stirring constantly, until sugar dissolves.
4. Pour in heavy cream; simmer for 4 minutes, stirring occasionally, until mixture thickens. Remove from heat.
5. Spoon caramel apple mixture into each phyllo cup. Serve warm or at room temperature.

Outrageously crisp phyllo meets luscious caramel apples in every bite. For an extra touch, drizzle with salted caramel sauce or top with a dollop of whipped cream.

Peanut Butter and Jelly Phyllo Shells

Peanut butter and jelly get a chic upgrade in these crispy, flaky phyllo shells—perfect for your next brunch or dessert spread.

Ingredients

• 1 package (1.9 oz) mini phyllo shells, thawed
• 1/2 cup smooth peanut butter, preferably organic
• 1/4 cup strawberry preserves, seedless
• 1 tbsp clarified butter, melted
• 1/4 tsp sea salt flakes
• 1 tbsp powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (177°C) to ensure it’s ready for baking.
2. Arrange the thawed mini phyllo shells on a parchment-lined baking sheet, spacing them 1 inch apart.
3. Using a small spoon, fill each phyllo shell with 1 tsp of smooth peanut butter, ensuring it’s level with the top.
4. Top the peanut butter with 1/2 tsp of strawberry preserves, carefully spreading it to cover the peanut butter.
5. Lightly brush the edges of each phyllo shell with melted clarified butter for a golden finish.
6. Sprinkle a pinch of sea salt flakes over each filled shell to enhance the flavors.
7. Bake in the preheated oven for 8-10 minutes, or until the edges are golden and crisp.
8. Remove from the oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack.
9. Dust the cooled phyllo shells with powdered sugar using a fine mesh sieve for a delicate finish.

Absolutely irresistible, these phyllo shells offer a crunchy contrast to the creamy peanut butter and sweet jelly. Serve them on a sleek platter with a side of sparkling rosé for an elegant touch.

Black Forest Phyllo Dessert Bites

Rush to impress with these Black Forest Phyllo Dessert Bites—mini, mighty, and packed with layers of chocolatey cherry goodness. No fuss, all flavor.

Ingredients

• 1 package phyllo dough, thawed
• 1/2 cup clarified butter, melted
• 1 cup dark chocolate, finely chopped
• 1/2 cup cherry preserves
• 1/4 cup powdered sugar, for dusting
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Unroll phyllo dough. Cover with a damp towel to prevent drying.
3. Brush one sheet of phyllo with clarified butter. Layer another sheet on top, repeat until you have 5 layers.
4. Cut layered phyllo into 2-inch squares using a sharp knife. Tip: Work quickly to keep phyllo from becoming brittle.
5. Place squares on prepared baking sheet. Bake for 8-10 minutes, until golden and crisp.
6. While phyllo bakes, melt dark chocolate in a double boiler over simmering water, stirring until smooth. Tip: Ensure no water gets into the chocolate to prevent seizing.
7. Remove phyllo from oven. Let cool for 2 minutes.
8. Drizzle melted chocolate over each phyllo square. Spoon 1/2 tsp cherry preserves on top.
9. Lightly dust with powdered sugar and a pinch of sea salt. Tip: The salt enhances the chocolate and cherry flavors.
10. Serve immediately or let set for 5 minutes for a firmer bite.

Light as air yet rich in flavor, these bites offer a crispy contrast to the gooey cherry and smooth chocolate. Try stacking them high for a dramatic dessert tower.

Conclusion

Now that you’ve explored these 18 delicious phyllo shells dessert recipes, it’s clear how versatile and easy they can be to whip up something sweet. Whether you’re a seasoned baker or just starting out, there’s a recipe here for everyone. We’d love to hear which ones become your favorites—drop us a comment below and don’t forget to share the love by pinning this article on Pinterest!

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