18 Irresistible Phyllo Dough Recipes Appetizers for Every Occasion

Looking for showstopping appetizers that are as easy as they are impressive? Phyllo dough is your secret weapon! Crispy, buttery, and endlessly versatile, it transforms simple ingredients into elegant bites perfect for holidays, parties, or even weeknight treats. From savory twists to sweet surprises, these 18 irresistible recipes will have everyone reaching for seconds—no pastry skills required. Let’s get folding!

Spinach and Feta Phyllo Triangles

These flaky, savory triangles are a crowd-pleasing appetizer—crispy phyllo hugs a bright, tangy spinach and feta filling that’s impossible to resist.

Ingredients

• 10 oz frozen chopped spinach, thawed and squeezed dry
• 1 cup crumbled feta cheese
• 1/4 cup finely chopped scallions
• 1 large egg, lightly beaten
• 1 tbsp olive oil
• 1/2 tsp dried dill
• 1/4 tsp black pepper
• 8 sheets phyllo dough, thawed
• 1/4 cup melted butter

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix spinach, feta, scallions, egg, olive oil, 1/2 tsp dill, and 1/4 tsp black pepper until combined.
3. Place 1 phyllo sheet on a clean surface (keep others covered with a damp towel). Brush lightly with melted butter, then layer a second sheet on top. Cut stacked sheets lengthwise into 3 strips.
4. Spoon 1 tbsp filling near the bottom corner of each strip. Fold diagonally to form a triangle, then continue folding (like a flag) to the end. Repeat with remaining phyllo and filling.
5. Arrange triangles on the baking sheet. Brush tops with remaining melted butter. Bake for 20–22 minutes until golden and crisp.

The magic here? Phyllo’s delicate layers shatter with every bite, while the salty feta balances the earthy spinach perfectly. Serve warm—they disappear fast!

Tip: For extra crunch, sprinkle sesame seeds on top before baking.

Mini Mushroom and Cheese Phyllo Bites

These crispy, savory bites are the perfect party appetizer—rich with umami mushrooms and melty cheese, all wrapped in flaky phyllo.

Ingredients

• 1 tbsp olive oil
• 8 oz cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded Gruyère cheese
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh thyme
• 10 sheets phyllo dough, thawed
• 4 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add mushrooms and cook for 5 minutes until softened. Stir in 2 cloves minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper; cook 1 minute longer. Remove from heat and let cool slightly.
2. In a bowl, mix the mushrooms with 1/2 cup Gruyère, 2 tbsp Parmesan, and 1 tbsp thyme.
3. Layer 5 phyllo sheets on a clean surface, brushing each with melted butter. Cut into 12 squares (about 3×3 inches). Repeat with remaining sheets.
4. Place 1 tsp filling in the center of each square. Gather edges upward and pinch to form a purse. Brush outside with remaining butter.
5. Bake for 15–18 minutes until golden and crisp. Serve warm.

The magic here? The phyllo stays shatteringly crisp while the cheesy mushroom filling stays luxuriously creamy—no soggy bottoms!

Tip: Phyllo dries out fast—keep unused sheets covered with a damp towel while working.

Phyllo-Wrapped Asparagus with Lemon Aioli

These elegant yet easy phyllo-wrapped asparagus spears are the perfect finger food for spring gatherings, with a bright lemon aioli that adds a creamy, tangy finish.

Ingredients

• 1 lb fresh asparagus, trimmed
• 8 sheets phyllo dough, thawed
• 4 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 small garlic clove, minced

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, and minced garlic for the aioli. Refrigerate until ready to serve.
3. Lay one phyllo sheet on a clean surface and brush lightly with melted butter. Sprinkle with a pinch of garlic powder, salt, and black pepper. Cut the sheet lengthwise into 3 strips.
4. Place one asparagus spear at the end of each strip and roll diagonally, folding the edges as you go to encase the asparagus. Repeat with remaining phyllo and asparagus.
5. Arrange wrapped asparagus on the baking sheet. Brush lightly with remaining melted butter.
6. Bake for 12–15 minutes until phyllo is golden and crisp. Serve warm with lemon aioli.

The flaky, buttery phyllo contrasts beautifully with the tender asparagus, while the zesty aioli cuts through the richness.

Tip: Work quickly with phyllo to prevent drying—cover unused sheets with a damp towel.

Phyllo Cups with Goat Cheese and Sun-Dried Tomatoes

These phyllo cups with goat cheese and sun-dried tomatoes are the perfect bite-sized appetizer—crispy, tangy, and packed with Mediterranean flair.

• 15 mini phyllo cups (store-bought or homemade)
• 4 oz goat cheese, softened
• 2 tbsp sun-dried tomatoes in oil, drained and finely chopped
• 1 tbsp fresh basil, thinly sliced
• 1 tsp honey
• 1/4 tsp black pepper
• 1 tbsp olive oil (from the sun-dried tomato jar)

1. Preheat oven to 350°F. Arrange the phyllo cups on a baking sheet and warm for 3–5 minutes to crisp slightly (skip if using freshly baked cups).
2. In a bowl, mix the goat cheese, sun-dried tomatoes, basil, honey, and black pepper until well combined.
3. Spoon about 1 tsp of the goat cheese mixture into each phyllo cup, gently pressing to fill.
4. Drizzle each cup lightly with olive oil from the sun-dried tomato jar.
5. Bake for 8–10 minutes until the edges are golden and the cheese is slightly melty.

The contrast of the flaky phyllo, creamy goat cheese, and sweet-tart tomatoes makes these irresistible—no one will guess they took just 15 minutes!

Tip: For a twist, swap the basil for fresh thyme or a sprinkle of crushed red pepper flakes.

Beef and Onion Phyllo Rolls

These flaky, savory Beef and Onion Phyllo Rolls are like a handheld pot pie—packed with rich flavor and a satisfying crunch.

• 1 lb ground beef (85% lean)
• 1 large yellow onion, finely diced
• 2 tbsp olive oil, divided
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 8 sheets phyllo dough, thawed
• 1/4 cup melted butter

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium. Add onion and cook for 5 minutes until soft. Add ground beef, breaking it apart, and cook until browned (6–8 minutes). Stir in 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Remove from heat.
2. Layer phyllo sheets one at a time on a clean surface, brushing each with melted butter. Cut stacked sheets into 4 even strips. Spoon 2 tbsp beef mixture onto the end of each strip, then fold diagonally (like a flag) to form triangles.
3. Place rolls on a parchment-lined baking sheet. Brush tops with remaining 1 tbsp olive oil. Bake for 18–20 minutes until golden and crisp.

The magic here? The phyllo shatters into buttery layers while the spiced beef stays juicy—perfect for dipping in tzatziki or hot sauce.

Tip: Keep unused phyllo covered with a damp towel to prevent drying while assembling.

Phyllo-Wrapped Brie with Cranberry Sauce

This phyllo-wrapped brie with cranberry sauce is the ultimate crowd-pleaser—gooey, crispy, and just sweet enough to feel like a treat.

• 1 (8 oz) wheel of brie cheese
• 6 sheets phyllo dough, thawed
• 4 tbsp unsalted butter, melted
• 1/2 cup cranberry sauce (whole berry or jellied)
• 1 tbsp honey
• 1/4 tsp cracked black pepper

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Lay 1 phyllo sheet on a clean surface and brush lightly with melted butter. Layer 5 more sheets, brushing each with butter.
3. Place the brie in the center of the phyllo stack. Top with cranberry sauce, honey, and black pepper.
4. Gently fold the phyllo up and over the brie, pleating as needed to enclose. Brush the outside with remaining butter.
5. Bake for 20–25 minutes until golden brown and crisp. Let cool 5 minutes before slicing.

The magic here is in the contrast—crackly phyllo gives way to molten cheese, while the tart cranberry cuts through the richness.

Tip: For extra crunch, sprinkle chopped pecans over the cranberry sauce before wrapping.

Sweet Potato and Sage Phyllo Tartlets

These elegant tartlets balance sweet, earthy potatoes with fragrant sage, all wrapped in crisp, buttery phyllo—perfect for impressing guests without fuss.

Ingredients:

• 1 medium sweet potato (about 1 cup mashed)
• 6 sheets phyllo dough, thawed
• 3 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 1 tbsp fresh sage, finely chopped
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp honey (optional, for drizzling)

Instructions:

1. Prep the sweet potato: Pierce the sweet potato with a fork, microwave for 5–7 minutes until tender, then scoop out the flesh and mash until smooth. Stir in olive oil, sage, garlic powder, salt, and pepper.
2. Layer the phyllo: Brush one phyllo sheet with melted butter, layer another on top, and repeat to create 3 double-layered sheets. Cut into 12 equal squares.
3. Assemble: Press each phyllo square into a muffin tin, spoon 1 tbsp of the sweet potato mixture into each, and fold edges inward.
4. Bake: Bake at 375°F for 15–18 minutes until golden and crisp. Drizzle with honey if desired.

The contrast of flaky phyllo against the creamy filling—with just a hint of sage—makes these bite-sized tartlets irresistible.

Tip: Keep unused phyllo covered with a damp towel to prevent drying while you work!

Phyllo-Wrapped Shrimp with Garlic Butter

These crispy, buttery shrimp bundles are a showstopper appetizer—fancy enough for a dinner party but surprisingly simple to make.

Ingredients

• 12 large shrimp, peeled and deveined (tails left on)
• 6 sheets phyllo dough, thawed
• 6 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix 4 tbsp melted butter, garlic, lemon juice, salt, and pepper. Toss shrimp in the mixture until coated.
3. Lay one phyllo sheet on a clean surface, brush lightly with remaining melted butter, and layer another sheet on top. Repeat once more (3 sheets total per bundle). Cut stacked phyllo into 4 equal strips.
4. Place one shrimp at the end of each strip, leaving the tail exposed. Roll up tightly, tucking in the sides like a burrito. Repeat with remaining shrimp.
5. Arrange bundles seam-side down on the baking sheet. Brush tops with any remaining butter mixture.
6. Bake for 15–18 minutes until golden and crisp. Sprinkle with parsley right before serving.

The magic here? The phyllo shatters into a million buttery layers, while the garlicky shrimp stays juicy inside—total texture heaven.

Tip: Keep unused phyllo covered with a damp towel to prevent drying while you work.

Phyllo Pastry with Smoked Salmon and Cream Cheese

These elegant yet easy phyllo cups combine flaky layers with rich smoked salmon and tangy cream cheese—perfect for brunch or holiday appetizers.

Ingredients

• 6 sheets phyllo dough, thawed
• 4 tbsp unsalted butter, melted
• 4 oz smoked salmon, thinly sliced
• 1/2 cup cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 1/4 tsp black pepper
• 1 tbsp capers, drained (optional)

Instructions

1. Preheat oven to 375°F. Brush 1 phyllo sheet with melted butter, layer another sheet on top, and repeat until all 6 sheets are stacked. Cut into 12 equal squares.
2. Press each square into a greased mini muffin tin, ruffling edges. Bake for 10–12 minutes until golden and crisp. Cool completely.
3. In a bowl, mix cream cheese, dill, lemon zest, and black pepper. Spoon 1 tsp into each phyllo cup, top with folded smoked salmon, and garnish with capers if using.

The contrast of crispy phyllo, silky salmon, and herbed cream cheese makes these bites irresistible—plus, they assemble in minutes!

Tip: Keep unused phyllo covered with a damp towel to prevent drying while you work.

Phyllo-Wrapped Chicken and Pesto Bundles

These crispy, golden bundles pack juicy chicken and herby pesto in flaky phyllo layers—a fancy-looking dish that’s secretly easy to pull off!

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1/2 cup basil pesto (store-bought or homemade)
• 8 sheets phyllo dough, thawed
• 1/4 cup unsalted butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Season chicken breasts evenly with 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Spread 2 tbsp pesto onto each breast.
3. Layer 2 phyllo sheets on a clean surface, brushing lightly with melted butter between each layer. Place a pesto-coated chicken breast in the center, then fold the phyllo over to enclose it, tucking edges underneath. Repeat for remaining bundles.
4. Transfer bundles to the baking sheet, seam-side down. Brush tops with remaining melted butter. Bake for 25–30 minutes until phyllo is golden and chicken reaches 165°F internally.

The magic here? The phyllo stays shatteringly crisp while sealing in the pesto’s bold flavor—no sauce drizzle needed!

Tip: For extra crunch, sprinkle bundles with grated Parmesan before baking.

Caramelized Onion and Gruyère Phyllo Appetizers

These flaky, savory bites are the perfect balance of sweet caramelized onions and nutty Gruyère—ideal for impressing guests with minimal effort.

Ingredients:

• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 sheets phyllo dough, thawed
• 1/4 cup olive oil
• 1 cup shredded Gruyère cheese
• 1 tbsp fresh thyme leaves

Instructions:

1. Melt 2 tbsp unsalted butter in a skillet over medium-low heat. Add the onions, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 25–30 minutes until deeply golden. Let cool slightly.
2. Preheat oven to 375°F. Layer 8 sheets phyllo dough, brushing each with 1/4 cup olive oil. Cut stacked sheets into 12 squares.
3. Press squares into a greased muffin tin. Divide caramelized onions among cups, then top with 1 cup Gruyère and 1 tbsp thyme.
4. Bake for 15–18 minutes until phyllo is crisp and cheese bubbles. Cool 5 minutes before serving.

The contrast of buttery, shatter-crisp phyllo with the rich, melty filling makes these impossible to resist—they disappear fast!

Tip: Keep unused phyllo covered with a damp towel to prevent drying while assembling.

Phyllo-Wrapped Sausage and Cheese Bites

These flaky, savory bites are the ultimate crowd-pleaser—crispy phyllo hugs juicy sausage and melty cheese for a bite-sized appetizer that disappears fast.

Ingredients:

• 1 (16 oz) package phyllo dough, thawed
• 12 oz cooked smoked sausage (like kielbasa), cut into ½-inch cubes
• 1 cup shredded sharp cheddar cheese
• 4 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp dried parsley
• ½ tsp black pepper

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Unroll phyllo dough and cover with a damp towel to prevent drying. Working quickly, place 1 sheet on a clean surface and brush lightly with melted butter. Layer a second sheet on top and repeat. Cut stacked sheets into 12 equal squares (about 3-inch squares).
3. In a bowl, toss sausage cubes with cheddar cheese, garlic powder, parsley, and black pepper. Place 1 heaping teaspoon of the mixture in the center of each phyllo square.
4. Gather phyllo edges around the filling, twisting gently at the top to seal. Brush outside with more melted butter and transfer to the baking sheet.
5. Bake for 18–20 minutes until golden brown and crisp. Let cool for 5 minutes before serving.

The magic here is the contrast: shatteringly crisp phyllo gives way to a smoky, cheesy center—perfect for dipping in mustard or marinara.

Tip: Keep unused phyllo covered while working—it dries out fast!

Mini Phyllo Quiches with Spinach and Parmesan

These Mini Phyllo Quiches with Spinach and Parmesan are the perfect bite-sized appetizer—flaky, cheesy, and packed with savory flavor in every crisp shell.

• 1 (1.9 oz) package mini phyllo shells (15 count)
• 1 cup fresh spinach, finely chopped
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1/4 cup heavy cream
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper

1. Preheat oven to 350°F. Arrange the phyllo shells on a baking sheet.
2. In a bowl, whisk together eggs, heavy cream, garlic powder, salt, and black pepper until smooth.
3. Divide chopped spinach evenly among the phyllo shells, then sprinkle with Parmesan.
4. Carefully pour the egg mixture over each shell, filling just below the rim.
5. Bake for 15–18 minutes until the filling is set and the edges are golden.

The magic here? The phyllo shells stay impossibly crisp while the filling turns luxuriously creamy—no soggy bottoms allowed!

Tip: For extra flair, top with a pinch of red pepper flakes before baking.

Phyllo-Wrapped Dates with Blue Cheese

Sweet, salty, and crispy—these phyllo-wrapped dates stuffed with blue cheese are the perfect bite-sized appetizer to impress guests or treat yourself.

Ingredients:

• 12 Medjool dates, pitted
• 2 oz blue cheese, crumbled
• 6 sheets phyllo dough, thawed
• 3 tbsp unsalted butter, melted
• 1 tbsp honey, for drizzling
• 1/4 tsp flaky sea salt

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Stuff each date with about 1/2 tsp blue cheese, pressing gently to close.
3. Cut each phyllo sheet into 4 equal strips (about 3 inches wide). Keep unused sheets covered with a damp towel.
4. Brush one phyllo strip lightly with melted butter, then wrap it around a stuffed date, twisting the ends to seal. Repeat with remaining dates.
5. Arrange wrapped dates on the baking sheet, brush lightly with more melted butter, and bake for 12–15 minutes until golden and crisp.
6. Transfer to a plate, drizzle with honey, and sprinkle with flaky sea salt.

The contrast of the crispy phyllo, creamy cheese, and sticky-sweet dates makes these irresistible—you’ll want to double the batch!

Tip: For extra crunch, sprinkle a few chopped walnuts into the dates before wrapping.

Phyllo Cups with Crab and Avocado Salad

These elegant yet effortless phyllo cups are filled with a creamy, tangy crab and avocado salad—perfect for impressing guests without the fuss.

Ingredients:

• 15 pre-made phyllo cups (1.5-inch size)
• 8 oz lump crabmeat, drained and picked over for shells
• 1 medium avocado, diced
• 2 tbsp mayonnaise
• 1 tbsp fresh lime juice
• 1 tbsp finely chopped fresh cilantro
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp smoked paprika (optional)

Instructions:

1. Arrange the phyllo cups on a serving platter.
2. In a medium bowl, gently fold together the crabmeat, avocado, mayonnaise, lime juice, cilantro, salt, pepper, and smoked paprika (if using) until just combined.
3. Spoon about 1 tbsp of the crab salad into each phyllo cup. Serve immediately.

The crisp phyllo cups contrast beautifully with the rich, creamy filling—a bite-sized burst of flavor and texture in every bite.

Tip: For the freshest taste, assemble just before serving to keep the phyllo cups from softening.

Phyllo-Wrapped Camembert with Fig Jam

This gooey, golden appetizer is a showstopper—crispy phyllo gives way to melty Camembert, all balanced by sweet-tart fig jam.

Ingredients

• 1 (8 oz) wheel Camembert cheese
• 6 sheets phyllo dough, thawed
• 3 tbsp unsalted butter, melted
• 3 tbsp fig jam
• 1 tbsp fresh thyme leaves
• 1/4 tsp flaky sea salt

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Lay 1 phyllo sheet on a clean surface and brush lightly with melted butter. Layer 5 more sheets, brushing each with butter.
3. Place the Camembert in the center of the phyllo stack. Spoon fig jam over the cheese, then sprinkle with thyme and sea salt.
4. Gather the phyllo edges up and over the cheese, twisting slightly at the top to seal. Brush the outside with remaining butter.
5. Bake for 20 minutes until the phyllo is golden and the cheese is soft when gently pressed. Let rest 5 minutes before serving.

The magic here? The jam caramelizes slightly against the hot cheese, creating pockets of sticky-sweet flavor in every bite.

Tip: For extra crunch, sprinkle sesame seeds or chopped nuts over the buttered phyllo before wrapping.

Mini Phyllo Tarts with Roasted Vegetables

These bite-sized tarts are a perfect balance of crisp phyllo and tender roasted veggies—ideal for entertaining or a savory snack.

Ingredients:

• 1 (1.9 oz) package mini phyllo shells (15 count)
• 1 cup diced zucchini (1/4-inch pieces)
• 1 cup diced red bell pepper (1/4-inch pieces)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss zucchini and red bell pepper with olive oil, garlic powder, thyme, salt, and black pepper. Spread in a single layer on the baking sheet. Roast for 15 minutes, stirring once, until softened and lightly charred.
3. Arrange phyllo shells on a separate baking sheet. Fill each shell with roasted vegetables (about 1 tbsp per shell) and top with a pinch of feta cheese.
4. Bake for 5 minutes at 400°F until the phyllo is golden and the cheese softens.

The contrast of the flaky phyllo with the smoky-sweet veggies and tangy feta makes these tarts irresistible at room temperature—perfect for passing around at parties!

Tip: For extra richness, drizzle with a touch of balsamic glaze before serving.

Phyllo-Wrapped Prosciutto and Mozzarella Sticks

These crispy, cheesy sticks are the ultimate party appetizer—salty prosciutto, melty mozzarella, and flaky phyllo come together in every irresistible bite.

Ingredients:

• 8 sticks mozzarella string cheese (or 8 oz low-moisture mozzarella, cut into ½-inch sticks)
• 8 slices prosciutto (about 3 oz total)
• 8 sheets phyllo dough, thawed
• ¼ cup unsalted butter, melted
• 1 tbsp grated Parmesan cheese
• ½ tsp garlic powder
• ½ tsp dried oregano

Instructions:

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Wrap: Tightly wrap each mozzarella stick with a slice of prosciutto.
3. Layer phyllo: Lay 1 phyllo sheet on a clean surface (keep others covered with a damp towel). Brush lightly with melted butter, then sprinkle with ½ tsp Parmesan, ¼ tsp garlic powder, and ¼ tsp oregano. Top with a second sheet, repeating butter and seasoning. Cut stacked phyllo in half lengthwise.
4. Roll: Place a prosciutto-wrapped mozzarella stick at the short end of each phyllo strip. Roll up tightly, tucking in sides. Repeat with remaining ingredients.
5. Bake: Arrange rolls seam-side down on the baking sheet. Brush tops with remaining butter. Bake for 15–18 minutes until golden and crisp (cheese may peek out slightly).

The magic? The phyllo shatters like glass when you bite in, revealing the salty prosciutto and stretchy mozzarella underneath. Serve immediately—these disappear fast!

Tip: Freeze unbaked rolls for up to 1 month; bake straight from frozen, adding 3–5 extra minutes.

Conclusion

With 18 irresistible phyllo dough appetizers, this roundup offers something for every occasion—easy, elegant, and always delicious! Whether you’re hosting a party or craving a savory snack, these recipes are sure to impress. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share the love—pin this article on Pinterest for your next culinary adventure. Happy cooking!