There's no need to make pastry dough from scratch! These easy phyllo dough desserts turn frozen sheets and tart shells into crisp bakery-style treats.
1/18
Honey Cinnamon Roll-Ups
From the Recipe Creator:
This cinnamon treat reminds me of baklava, but with only a few easy ingredients, it's a fraction of the work. It's my aunt's recipe, and I think of her when I make it. —Susan Falk, Sterling Heights, Michigan
2/18
Grilled Fruit Phyllo Tart
From the Recipe Creator:
This tart was a hit at my friend's baby shower. It reminds me of a fruit salad that my mother used to make with cream cheese and whipped topping. Everyone loved the flaky crust, and the bright colors make it a pretty addition to any spread. —Laura McAllister, Morganton, North Carolina
3/18
Double Nut Baklava
From the Recipe Creator:
It may take some time to make this rich, buttery treat, but it's well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible. —Kari Kelley, Plains, Montana
4/18
Crinkle Cake
From the Recipe Creator:
This impressive and TikTok-famous phyllo dessert combines a buttery and 'crinkly' shell, an almondy custard and a generous drizzle of lemon-scented simple syrup. The phyllo is folded accordion-style, scattered with walnuts, and baked in stages to ultra-crispy perfection. —Taste of Home Test Kitchen
5/18
Baklava Tartlets
From the Recipe Creator:
Want a quick treat that's delicious and easy to make? These tartlets will do the trick. You can serve them right away, but they're even better after chilling for about an hour in the refrigerator. —Ashley Eagon, Kettering, Ohio
6/18
Chocolate-Dipped Phyllo Sticks
From the Recipe Creator:
Looking for a little something special to share with friends or family? Try these crunchy treats. They’re wonderful with coffee or a glass of milk. —Peggy Woodward, Shullsburg, Wisconsin
7/18
Cashew Baklava
From the Recipe Creator:
I always wanted to make baklava, but it seemed like so much work. A neighbor's friend showed us how to make it—it's really quite easy and so delicious. I like to vary the type of nuts in the filling; you can use walnuts, cashews or pecans. —Lorraine Caland, Shuniah, Ontario
8/18
Lemon Curd Tartlets
From the Recipe Creator:
This has been in my party recipe collection for over 30 years and never fails to satisfy my guests. I can always rely on these fancy treats to please even the fussiest in the crowd. —Jessica Feist, Pewaukee, Wisconsin
9/18
Easy Apple Strudel
From the Recipe Creator:
My family always loves it when I make this wonderful dessert. Old-fashioned strudel was too fattening and time-consuming, so I changed it up a bit. This revised classic is just as good as the original. It's best served warm from the oven. —Joanie Fuson, Indianapolis, Indiana
10/18
Baklava Cheesecake
From the Recipe Creator:
My unique baklava cheesecake makes a grand display for office parties and other special events. —Aryanna Gamble, New Orleans, Louisiana
11/18
Roasted Grape and Sweet Cheese Phyllo Galette
From the Recipe Creator:
Faced with an abundant crop of grapes, I had to come up with a creative way to use them. It’s fun to work with phyllo dough, and it bakes up golden and flaky. In this recipe, a layer of orange-kissed cream cheese is topped with roasted grapes. Then a bit of honey is drizzled on, and a sprinkle of coarse sugar is added to finish it off. You can use berries for this too. —Kallee Krong-McCreery, Escondido, California
12/18
Sugar Plum Phyllo Kringle
From the Recipe Creator:
Thanks to store-bought phyllo dough, this pastry is easier to make than it looks. Serve it not only for breakfast, but also for dessert with a scoop of ice cream. —Johnna Johnson, Scottsdale, Arizona
13/18
Buttery Rhubarb Baklava
From the Recipe Creator:
I like to take treats to my co-workers at the nursery/gift shop where I work. When rhubarb season arrives, I make this rich, sweet baklava so I can share the fruits of my garden. —Sue Bolsinger, Anchorage, Alaska
14/18
Lemony Walnut-Raisin Galette
From the Recipe Creator:
This flaky, buttery pastry dessert has a filling of fruit, walnuts, coconut and cinnamon. There's a lot to love! For even more appeal, dollop sweetened whipped cream on top of each serving. —Ellen Kozak, Milwaukee, Wisconsin
15/18
Honey Nut & Cream Cheese Baklava
From the Recipe Creator:
I love serving impressive desserts that look like you spent hours in the kitchen when, in reality, they're really easy to make. This is one of those recipes. —Cheryl Lundquist, Wake Forest, North Carolina
16/18
Sweet Potato Tartlets
From the Recipe Creator:
My family can't resist sweet potatoes when they're mashed, placed in crunchy phyllo shells and topped with marshmallows. The bite-size tarts are fun to eat, too! —Marla Clark, Moriarty, New Mexico
17/18
Orange-Almond Choclava
From the Recipe Creator:
A twist on classic baklava, this recipe adds semisweet chocolate to the nut filling and drizzles even more chocolate on top. Christmas gift-giving has never been yummier! —Nella Parker, Hersey, MI
18/18
White Chocolate Brie Cups
From the Recipe Creator:
Try these unique little tarts as an appetizer before a special meal, or save them for a surprisingly different dinner finale. They’re sweet, creamy and crunchy—and very addictive! —Angela Vitale, Delaware, Ohio
Phyllo Dough Desserts FAQ
How do you prevent phyllo dough from drying out?
To keep phyllo dough from drying out, work quickly and cover the unused sheets with a lightly dampened kitchen towel. Phyllo is extremely thin and starts to become brittle once exposed to air. If you’re using frozen dough, thaw it in the fridge overnight. After opening the package, handle one sheet at a time and immediately brush or spray it with butter or oil to prevent cracking. If you do end up with cracks or tears at the edges, just patch them with another sheet. Phyllo is surprisingly forgiving when layered.
Is there a difference between puff pastry and phyllo dough?
Puff pastry and phyllo dough are both used for making layered pastries, but there are several differences between the two. Puff pastry is a laminated dough made by rolling cold butter into dough, creating thin, buttery layers that puff up when baked. It’s rich, airy and best for recipes like turnovers, Napoleon pastry (aka mille-feuille) or savory tarts with a tender, golden rise.
Phyllo dough doesn’t contain butter and is made with flour, water and a drizzle of oil or vinegar. Its signature flaky texture comes from brushing melted butter or oil between the paper-thin sheets before baking. It is ideal for structured desserts like baklava or savory dishes like phyllo chicken or mini phyllo tacos.
Can phyllo dough be used for gluten-free desserts?
Phyllo dough is not gluten-free since it is made with wheat flour and contains gluten, but there are still ways to enjoy phyllo-style desserts with gluten-free baking. Check in the freezer aisle for gluten-free phyllo doughs made with gluten-free alternatives like rice, tapioca starch, potato starch or a binder like xanthan gum for elasticity. These versions can be a little more delicate, so work gently and brush the sheets with plenty of butter or oil.
Lucy Wang
Lucy is a first-generation Asian American mom and influencer who loves creating fun, approachable recipes.
