18 Decadent Phyllo Dough Recipes Dessert Delights

If you think phyllo dough is just for baklava, think again! These 18 decadent desserts prove that delicate, flaky layers can transform into everything from gooey chocolate twists to fruity, cream-filled masterpieces. Whether you’re craving something rich, light, or irresistibly crispy, these recipes will make your sweet tooth sing. Ready to take your dessert game to the next level? Let’s dive into these buttery, golden delights!

Apple Phyllo Dough Strudel

This flaky, buttery strudel wraps tender spiced apples in crisp layers of phyllo for a dessert that feels fancy but comes together with ease.

Ingredients

• 4 medium Granny Smith apples, peeled and thinly sliced (about 4 cups)
• 1/3 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 8 sheets phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1/4 cup breadcrumbs
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 375°F. In a bowl, toss apples with 1/3 cup granulated sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1 tbsp lemon juice until evenly coated.
2. Layer phyllo sheets one at a time on a clean kitchen towel, brushing each with melted butter and sprinkling lightly with breadcrumbs (reserve some butter for the top).
3. Spoon the apple mixture along one long edge of the phyllo stack, leaving a 1-inch border. Use the towel to gently roll the dough over the filling, tucking in the edges as you go.
4. Transfer the strudel seam-side down to a parchment-lined baking sheet. Brush the top with remaining butter. Bake for 30–35 minutes until golden and crisp.
5. Let cool 10 minutes, then dust with powdered sugar. Slice and serve warm.

The breadcrumbs soak up excess juice, keeping the phyllo shatteringly crisp even after baking—no soggy bottoms here!

Tip: For extra crunch, sprinkle coarse sugar over the buttered top before baking.

Chocolate Hazelnut Phyllo Cups

These crisp, buttery phyllo cups filled with rich chocolate-hazelnut spread and toasted nuts are an effortless yet elegant dessert—perfect for last-minute entertaining!

Ingredients:

• 15 mini phyllo cups (store-bought, 1.5-inch size)
• 1/2 cup chocolate-hazelnut spread (like Nutella)
• 1/4 cup chopped toasted hazelnuts
• 1/4 tsp flaky sea salt
• 1/4 cup whipped cream or crème fraîche (for serving)

Instructions:

1. Preheat oven to 350°F. Arrange phyllo cups on a baking sheet and warm for 3–4 minutes to crisp slightly (don’t let them brown).
2. While warm, spoon 1 tsp chocolate-hazelnut spread into each cup, spreading gently with the back of the spoon.
3. Sprinkle evenly with chopped hazelnuts and a pinch of flaky sea salt per cup.
4. Return to the oven for 2 minutes just to soften the spread. Let cool 5 minutes.
5. Top each with a dollop of whipped cream or crème fraîche before serving.

The contrast of the shatter-crisp shell, creamy filling, and crunchy nuts makes these impossible to resist—plus, they come together in under 15 minutes!

Tip: For a grown-up twist, drizzle with a little espresso or orange liqueur before adding the whipped cream.

Baklava with Honey and Walnuts

Ingredients:

• 1 (16 oz) package phyllo dough, thawed
• 2 cups finely chopped walnuts
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 cup unsalted butter, melted
• 1 cup honey
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions:

1. Prep: Preheat oven to 350°F. In a bowl, mix walnuts, 1/2 cup sugar, 1 tsp cinnamon, and 1/4 tsp cloves.
2. Layer phyllo: Brush a 9×13″ pan with melted butter. Layer 8 sheets of phyllo, brushing each with butter. Sprinkle 1/3 of the walnut mix over the top. Repeat layers twice, ending with 8 buttered phyllo sheets.
3. Cut & bake: Score the baklava into diamonds. Bake for 45–50 minutes until golden and crisp.
4. Syrup: While baking, simmer 1 cup honey, 1 tsp vanilla, and 1 tbsp lemon juice for 5 minutes. Pour evenly over hot baklava as soon as it leaves the oven.
5. Rest: Let cool completely (4+ hours) so the syrup soaks in.

The magic? That slow soak gives every bite a perfect crunch-to-syrup ratio—no soggy layers here.

Tip: For clean cuts, use a sharp knife and wipe it between slices.

Berry Phyllo Dough Tartlets

These delicate tartlets combine crisp phyllo layers with juicy berries and a hint of citrus for a dessert that’s as pretty as it is delicious.

Ingredients:

• 6 sheets phyllo dough, thawed
• 4 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1 tsp lemon zest
• 1 cup mixed fresh berries (raspberries, blueberries, blackberries)
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 6-cup muffin tin.
2. Place one phyllo sheet on a clean surface and brush lightly with melted butter. Sprinkle with 1 tsp sugar and a pinch of lemon zest. Layer another sheet on top, repeating butter, sugar, and zest until all 6 sheets are stacked.
3. Cut the stack into 6 equal squares. Gently press each square into the muffin tin, letting the edges ruffle naturally.
4. Divide berries among the cups, then bake for 15–18 minutes until phyllo is golden and crisp.
5. Cool slightly, then dust with powdered sugar before serving.

The magic here? The phyllo shatters like caramelized glass around the warm, jammy berries—a textural dream!

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

Pumpkin Spice Phyllo Twists

These Pumpkin Spice Phyllo Twists are the perfect flaky, sweet-and-spicy treat to enjoy with your morning coffee or as a festive dessert.

• 6 sheets phyllo dough, thawed
• 1/2 cup pumpkin puree
• 2 tbsp brown sugar
• 1 tsp pumpkin pie spice
• 1/4 tsp cinnamon
• 3 tbsp melted butter
• 2 tbsp granulated sugar (for sprinkling)

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, mix pumpkin puree, brown sugar, 1 tsp pumpkin pie spice, and 1/4 tsp cinnamon until smooth.
3. Lay one phyllo sheet on a clean surface, brush lightly with melted butter, and top with another sheet. Repeat to create a stack of 3 sheets.
4. Spread half the pumpkin mixture thinly over the top sheet. Roll the stack tightly into a log, then twist into a spiral shape. Repeat with remaining phyllo and filling.
5. Place twists on the baking sheet, brush with remaining melted butter, and sprinkle with granulated sugar.
6. Bake for 18–20 minutes until golden and crisp. Cool slightly before serving.

The contrast of crispy phyllo layers with the spiced pumpkin filling makes these twists irresistibly snackable—plus, they look impressively fancy with minimal effort!

Tip: For extra crunch, sprinkle chopped pecans over the twists before baking.

Lemon Curd Phyllo Parcels

These flaky, golden parcels pack a bright burst of lemon curd in every bite—perfect for impressing guests or treating yourself to a little sunshine.

Ingredients:

• 6 sheets phyllo dough, thawed
• 1/2 cup lemon curd (store-bought or homemade)
• 4 tbsp unsalted butter, melted
• 1 tbsp granulated sugar
• 1/4 tsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Place 1 phyllo sheet on a clean surface and brush lightly with melted butter. Layer a second sheet on top, brush again, and repeat with a third sheet.
3. Cut the stacked phyllo into 4 equal rectangles. Spoon 1 tbsp lemon curd onto the center of each rectangle, then fold the edges over to enclose, forming a parcel. Repeat with remaining phyllo sheets and curd.
4. Transfer parcels to the baking sheet, brush tops with remaining butter, and sprinkle with granulated sugar.
5. Bake for 12–15 minutes until crisp and golden. Let cool slightly, then dust with powdered sugar.

The magic here? The shatter-crisp phyllo contrasts dreamily with the creamy-tart curd—like a handheld lemon meringue pie without the fuss.

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

Caramelized Banana Phyllo Rolls

These crispy, golden phyllo rolls are stuffed with warm caramelized bananas and a hint of cinnamon—perfect for impressing guests or treating yourself to a little indulgence.

Ingredients:

• 4 medium ripe bananas, sliced into 1/2-inch pieces
• 1/4 cup packed brown sugar
• 1 tsp ground cinnamon
• 1 tbsp unsalted butter
• 8 sheets phyllo dough, thawed
• 1/4 cup melted unsalted butter, for brushing
• 2 tbsp granulated sugar, for sprinkling

Instructions:

1. In a skillet over medium heat, melt 1 tbsp butter. Add bananas, brown sugar, and 1 tsp cinnamon. Cook for 3–4 minutes, stirring gently, until bananas soften and caramelize. Remove from heat.
2. Preheat oven to 375°F. Lay one phyllo sheet on a clean surface (keep others covered with a damp towel). Brush lightly with melted butter, then top with another sheet. Repeat to stack 4 sheets total.
3. Spoon half the banana mixture along the long edge of the phyllo stack. Roll tightly into a log, tucking in the sides as you go. Repeat with remaining phyllo and filling.
4. Place rolls seam-side down on a parchment-lined baking sheet. Brush tops with melted butter and sprinkle with granulated sugar. Bake for 18–20 minutes until golden and crisp.

The contrast of flaky phyllo and gooey caramelized bananas makes these irresistible—serve warm with a scoop of vanilla ice cream for extra decadence.

Tip: Work quickly with phyllo to prevent drying, and don’t worry if it tears—just layer another sheet on top!

Strawberry Cheesecake Phyllo Bites

These bite-sized delights combine buttery phyllo crunch with creamy cheesecake and fresh strawberry sweetness—perfect for parties or a sweet afternoon pick-me-up.

Ingredients:

• 12 sheets phyllo dough, thawed
• 6 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup fresh strawberries, finely diced
• 2 tbsp strawberry jam
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 375°F. Brush one phyllo sheet lightly with melted butter, layer another sheet on top, and repeat to create 4 stacks of 3 sheets each. Cut each stack into 6 squares (24 total).
2. Press squares into a mini muffin tin, folding edges to form cups. Bake for 8–10 minutes until golden and crisp. Cool completely.
3. Beat cream cheese, 1/4 cup sugar, and 1 tsp vanilla until smooth. Spoon 1 tsp filling into each phyllo cup.
4. Top each with diced strawberries and a drizzle of 2 tbsp strawberry jam. Dust lightly with powdered sugar.

The magic here? The phyllo stays shatteringly crisp even after filling—no soggy bottoms! For extra shine, warm the jam slightly before drizzling.

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

Pistachio and Rosewater Phyllo Pastries

These delicate, fragrant pastries are a showstopper—flaky layers of phyllo wrapped around a sweet, nutty filling kissed with floral rosewater.

Ingredients:

• 1/2 cup shelled pistachios, finely chopped
• 1/4 cup granulated sugar
• 1 tbsp rosewater
• 1/2 tsp ground cardamom
• 8 sheets phyllo dough, thawed
• 1/4 cup unsalted butter, melted
• 1 tbsp honey (for drizzling)

Instructions:

1. Preheat oven to 350°F. In a bowl, mix pistachios, sugar, rosewater, and cardamom until combined.
2. Lay 1 phyllo sheet on a clean surface, brush lightly with melted butter, and top with another sheet. Repeat to stack 4 sheets total.
3. Cut the stacked phyllo into 4 even strips. Spoon 1 tbsp of the pistachio mixture onto the bottom of each strip, then fold diagonally (like a flag) to form triangles.
4. Repeat with remaining phyllo and filling. Place pastries on a baking sheet, brush tops with butter, and bake for 18–20 minutes until golden and crisp.
5. Drizzle warm pastries with honey and let cool slightly before serving.

The rosewater adds a subtle floral note that pairs magically with the buttery, crunchy layers—perfect with afternoon tea or as a dessert platter standout.

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

Peach Phyllo Dough Galette

This rustic yet elegant galette combines juicy peaches with flaky phyllo for a fuss-free dessert that’s as pretty as it is delicious.

Ingredients:

• 4 ripe peaches, thinly sliced
• 6 sheets phyllo dough, thawed
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract
• Pinch of salt
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, toss peach slices with 1/4 cup granulated sugar, 1 tbsp cornstarch, 1/2 tsp cinnamon, 1/4 tsp vanilla extract, and a pinch of salt until evenly coated.
3. Layer phyllo sheets on the prepared baking sheet, brushing each with melted butter and slightly overlapping them into a 12-inch circle.
4. Arrange peaches in the center, leaving a 2-inch border. Fold edges of phyllo over the peaches, pleating as you go.
5. Brush exposed phyllo with remaining melted butter and sprinkle with 1 tbsp turbinado sugar.
6. Bake for 30–35 minutes until phyllo is golden and peaches are bubbly. Cool slightly before serving.

The magic here? Phyllo adds a delicate crispness that pairs perfectly with the tender peaches—no rolling pin required!

Tip: For extra shine, drizzle with honey while still warm.

Blueberry Almond Phyllo Pockets

These flaky, fruit-filled pockets are like a hug in pastry form—sweet blueberries and nutty almonds wrapped in crispy phyllo for a dessert that feels fancy but comes together in a flash.

Ingredients:

• 6 sheets phyllo dough, thawed
• 1 cup fresh blueberries
• 1/4 cup sliced almonds, toasted
• 2 tbsp granulated sugar
• 1 tsp lemon zest
• 1/2 tsp vanilla extract
• 4 tbsp unsalted butter, melted
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Prep filling: In a bowl, gently toss blueberries, almonds, granulated sugar, lemon zest, and vanilla extract.
2. Layer phyllo: Lay 1 phyllo sheet on a clean surface; brush lightly with melted butter. Repeat with 2 more sheets, stacking and buttering each. Cut stack into 4 even rectangles. Repeat with remaining sheets.
3. Fill & fold: Spoon 2 tbsp filling onto one end of each rectangle. Fold corners diagonally (like a flag) to enclose, then roll into a tight triangle. Brush tops with remaining butter.
4. Bake: Arrange pockets on a parchment-lined baking sheet. Bake at 375°F for 18–20 minutes until golden and crisp. Cool 5 minutes.
5. Serve: Dust with powdered sugar while warm.

The magic here? The phyllo shatters with every bite, revealing jammy blueberries and toasty almonds—a textural dream!

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

Chocolate Mousse Phyllo Layers

This elegant yet easy dessert combines crisp phyllo layers with velvety chocolate mousse for a showstopping treat that feels fancy but comes together with minimal fuss.

Ingredients

• 8 sheets phyllo dough, thawed
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1 cup heavy cream, chilled
• 4 oz semisweet chocolate, finely chopped
• 1 tsp vanilla extract
• Pinch of salt
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Prep phyllo layers: Preheat oven to 375°F. Brush one phyllo sheet with melted butter, sprinkle with 1½ tsp sugar, and layer another sheet on top. Repeat with remaining sheets, butter, and sugar, ending with butter. Cut stack into 12 squares, then bake for 12–15 minutes until golden and crisp. Cool completely.
2. Make mousse: Heat 1/4 cup heavy cream until steaming. Pour over chopped chocolate, let sit 1 minute, then whisk until smooth. Stir in vanilla and salt. Whip remaining 3/4 cup cream to stiff peaks, then fold into chocolate mixture.
3. Assemble: Alternate phyllo squares and mousse in glasses, ending with mousse. Chill 2 hours. Dust with powdered sugar before serving.

The magic here? Crispy, buttery layers shatter against the cloud-like mousse for a textural dream. It’s like a napoleon’s sophisticated cousin!

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

Cinnamon Sugar Phyllo Crisps

These delicate, shatter-crisp phyllo bites are like edible confetti—light as air with a cozy cinnamon-sugar hug.

Ingredients:

• 6 sheets phyllo dough, thawed
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• Pinch of flaky sea salt

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix 1/4 cup sugar, 1 1/2 tsp cinnamon, and a pinch of flaky sea salt.
3. Lay one phyllo sheet on a clean surface, brush lightly with melted butter, and sprinkle evenly with 1 tbsp of the cinnamon-sugar mixture. Layer another sheet on top and repeat until all sheets are stacked.
4. Slice the stack into 2-inch squares (or rustic triangles) using a sharp knife or pizza cutter. Arrange on the baking sheet.
5. Bake for 8–10 minutes until golden and crisp, rotating the pan halfway. Cool on a wire rack—they’ll crisp further as they sit.

The magic? Phyllo’s tissue-thin layers caramelize into honeycomb-like crunch, while the sugar sparkles like morning frost.

Tip: For extra flair, drizzle with melted chocolate or sandwich with whipped cream and berries.

Raspberry White Chocolate Phyllo Bundles

These flaky, golden phyllo bundles are a dreamy mix of tart raspberries and creamy white chocolate—perfect for impressing guests or treating yourself!

Ingredients:

• 6 sheets phyllo dough, thawed
• 1/4 cup unsalted butter, melted
• 1/2 cup fresh raspberries
• 1/3 cup white chocolate chips
• 1 tbsp granulated sugar
• 1/4 tsp vanilla extract
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Place 1 phyllo sheet on a clean surface, brush lightly with melted butter, and layer another sheet on top. Repeat to create 3 stacked layers, then cut into 4 equal squares.
3. In a bowl, gently toss raspberries with granulated sugar and vanilla extract. Place 2-3 berries and 1 tsp white chocolate chips in the center of each phyllo square.
4. Gather the edges of each square to form a bundle, twisting lightly to seal. Brush the outside with remaining butter.
5. Bake for 12–15 minutes until golden and crisp. Let cool slightly, then dust with powdered sugar.

The contrast of the crisp phyllo with the gooey chocolate and juicy raspberries is pure magic—serve warm for melty perfection!

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

Coconut Cream Phyllo Nests

These delicate, crispy phyllo nests filled with luscious coconut cream are like little edible clouds—perfect for impressing guests or treating yourself!

Ingredients:

• 6 sheets phyllo dough, thawed
• 3 tbsp unsalted butter, melted
• 1 (13.5 oz) can coconut cream, chilled overnight
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/4 cup toasted coconut flakes
• Fresh berries (for garnish, optional)

Instructions:

1. Prep the phyllo: Preheat oven to 375°F. Brush one phyllo sheet lightly with melted butter, layer another sheet on top, and repeat until all 6 sheets are stacked. Cut into 6 equal squares.
2. Shape the nests: Gently press each square into a greased muffin tin, ruffling the edges to create a nest shape. Bake for 10–12 minutes until golden and crisp. Cool completely.
3. Make the filling: Scoop the solidified coconut cream from the can (discarding any liquid) into a bowl. Whip with powdered sugar and vanilla extract until fluffy, about 2 minutes.
4. Assemble: Spoon the coconut cream into the cooled phyllo nests. Top with toasted coconut flakes and fresh berries if using.

The magic here? The contrast of the shatter-crisp phyllo against the velvety coconut cream—it’s a textural dream!

Tip: For extra crunch, sprinkle the phyllo with a pinch of coarse sugar before baking.

Maple Pecan Phyllo Triangles

These flaky, buttery phyllo triangles are filled with a sweet maple-pecan crunch—perfect for impressing guests or treating yourself with minimal effort.

Ingredients:

• 1/2 cup finely chopped pecans
• 1/4 cup pure maple syrup
• 2 tbsp melted butter, divided
• 1/4 tsp cinnamon
• 1/8 tsp salt
• 6 sheets phyllo dough, thawed

Instructions:

1. Preheat oven to 375°F. In a bowl, mix pecans, maple syrup, 1 tbsp melted butter, cinnamon, and salt until combined.
2. Lay one phyllo sheet on a clean surface (keep others covered with a damp towel). Brush lightly with remaining melted butter, then layer another sheet on top. Repeat once more (3 sheets total).
3. Cut the stacked phyllo into 4 even strips. Spoon 1 tbsp filling near the bottom of each strip, then fold diagonally (like a flag) to form triangles. Repeat with remaining phyllo and filling.
4. Place triangles on a parchment-lined baking sheet. Bake for 12–15 minutes until golden and crisp. Cool slightly before serving.

The contrast of crisp phyllo and gooey maple-pecan filling makes these irresistible—no one will guess they took just 20 minutes to assemble!

Tip: For extra shine, brush baked triangles with a touch of warm maple syrup.

Orange Blossom Phyllo Delights

These delicate Orange Blossom Phyllo Delights are like little bites of sunshine—flaky, fragrant, and just sweet enough to feel indulgent without being heavy.

• 10 sheets phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1 cup ricotta cheese
• 1/4 cup powdered sugar, plus extra for dusting
• 1 tbsp orange blossom water
• 1 tsp finely grated orange zest
• 1/4 tsp ground cardamom
• 1/4 cup chopped pistachios

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, mix ricotta cheese, 1/4 cup powdered sugar, orange blossom water, orange zest, and cardamom until smooth.
3. Lay one phyllo sheet on a clean surface, brush lightly with melted butter, and top with another sheet. Repeat to create 5 layers.
4. Cut stacked phyllo into 12 squares. Spoon 1 tsp ricotta mixture onto each square, then gather edges to form little pouches. Pinch to seal.
5. Place pouches on the baking sheet, brush tops with remaining butter, and sprinkle with pistachios. Bake for 15–18 minutes until golden and crisp.
6. Let cool slightly, then dust with powdered sugar.

The magic here is in the contrast—crispy, buttery phyllo gives way to a creamy, floral-scented filling that’s downright addictive.

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

Tiramisu Phyllo Stack

This playful twist on tiramisu layers espresso-soaked phyllo with creamy mascarpone for a dessert that’s crisp, luscious, and impossible to resist.

Ingredients

• 8 sheets phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 cup strong brewed espresso, cooled
• 1 tbsp cocoa powder
• 8 oz mascarpone cheese, room temperature
• 1/2 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F. Brush one phyllo sheet with melted butter, sprinkle with 1/2 tbsp granulated sugar, then layer another sheet on top. Repeat with remaining sheets, butter, and sugar to create a stack. Cut into 4 even squares, bake for 12–15 minutes until golden, then cool.
2. Whisk mascarpone, heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Dip one baked phyllo square briefly in espresso (about 2 seconds per side), place on a plate, then spread with 1/4 cup mascarpone mixture. Dust with 1/4 tsp cocoa powder. Repeat layers, ending with mascarpone and a final dusting of cocoa.
4. Chill for 1 hour before serving.

The magic here? Crispy, caramelized phyllo soaks up just enough espresso to stay structured while mimicking ladyfingers’ texture.

Tip: For clean slices, use a serrated knife and wipe it between cuts.

Conclusion

With 18 irresistible phyllo dough desserts, this roundup is your ticket to sweet, flaky perfection! Whether you’re craving baklava, apple strudel, or something new, there’s a treat here for every occasion. Give these recipes a try, then let us know which one stole your heart—and don’t forget to share the love on Pinterest. Happy baking!