It’s simple, it’s beautiful, it’s delicious, it’s a combination of some of my favorite things, light, flakey phyllo dough, balsamic roasted beets and fresh burrata cheese!
After preparing loads of delicious recipes containing buffalo sauce for my friends graduation party this weekend, I caught the “Buffalo Sauce Bug” and decided to come up with a totally new recipe featuring the delicious sauce!
I had a roll of phyllo dough in the fridge, so I decided to wrap the buffalo chicken in the flakey, delicious exterior, then pack the inside with some my favorite buffalo sauce accouterments like blue cheese and carrots!
The result was a flavorful roll packed with spiciness, creaminess and crunch, wrapped in a light, flakey crust!
- 20 sheets phyllo dough
- 1/4 cup olive oil
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1/2 cup carrots (shredded)
- 1/2 cup pepperoncinis (sliced)
- 1/4 cup blue cheese crumbles
- 1/4 cup blue cheese dressing (optional – for dipping)
Begin by dividing the phyllo dough into two stacks of 10 sheets, brush each sheet of phyllo dough lightly with the olive oil.
Next, mix the buffalo sauce with the shredded chicken, then place the chicken evenly apart in three small sections in the middle of both stacks of phyllo dough.
Next, top with the carrots, pepperoncinis and blue cheese crumbles.
Slice the phyllo dough in between each section.
Begin by folding the short sides of the phyllo dough over the filling.
Fold the other two sides over the middle and flip over, then brush the top of the roll with olive oil. Repeat until all 6 are complete.
Place in the oven at 400° for 15 minutes.
Crispy, golden perfection!
Slice in half and serve with blue cheese dressing on the side.
While I enjoyed these for dinner tonight with my roomie, I will definitely double the recipe, cut them in half and serve them as hors d’oeuvres at my next party!
Who wants to be invited to that party? 😉
♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.
♦ Gluten Free Option: Use a gluten-free phyllo dough to make this recipe gluten-free. Foodista has a recipe for gluten-free phyllo dough here.
Last week I took a night off from cooking dinner and was treated to a delicious meal at my friend Crystals house. Of course I couldn’t show up empty-handed so I offered to bring dessert!
I had phyllo dough in my fridge and white chocolate chips in my pantry so I decided to bring them together with tart raspberries.
White chocolate and raspberry are a perfect combination in this delicious dessert pastry. Flakey phyllo dough encompasses the tasty pair for sweet perfection.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients (makes 10 phyllo rolls)
- 1 cup raspberries
- 1 tsp cornstarch
- ½ tsp lemon juice
- ¼ cup sugar
- 10 sheets phyllo dough
- olive oil cooking spray
- 1/3 cup white chocolate chips
Start by combining the raspberries, cornstarch, lemon juice and sugar in a small bowl.
Lay out the phyllo dough and spray the top sheet with cooking spray.
Start from the top and fold the phyllo dough in half.
Next, place the raspberries 1 inch from the edge.
Place the white chocolate chips on top.
Next, fold in the sides of the phyllo dough.
Then roll the dough into a cylinder shape and spray the top with cooking spray. Repeat the above steps 9 times.
Place the phyllo rolls in a 400° oven for 10-12 minutes.
Remove from the baking stone and serve.
These are a quick and simple dessert with minimal ingredients that are perfect for taking to parties or serving as a weeknight after-dinner dessert!
Now it’s time to dig in!
♣ Vegetarian Option: This recipe is vegetarian and vegan.
♦ Gluten Free Option: Foodista has a recipe for gluten-free phyllo dough here.
This recipe was originally inspired by my girl Claire Robinson on 5 Ingredient Fix. I added a couple of ingredients, substituted the butter for olive oil (to make it vegan) and voila, Little Leopard Books Blueberry Strudel was born!
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients (makes 3 strudels)
- 1 cup blueberries (frozen – not thawed, or fresh)
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp cornstarch
- 6 sheets phyllo dough
- olive oil cooking spray
Start by placing the first 5 ingredients in a small skillet and bring to a boil. Reduce heat and allow to simmer for 5 minutes.
Set to the side and allow to cool.
Prepare the phyllo sheets by spraying each sheet with olive oil cooking spray, stack and repeat until all sheets are coated.
Place the blueberry mixture in three sections in the middle of the phyllo dough, like so ↓
Slice the phyllo dough into the 3 rectangles and begin by folding in the long edge of the first strudel.
Next, fold in the opposite long edge.
Next fold in the two sides.
Then flip over so seam side is down and repeat the above steps on each strudel.
Don’t mind the ugly stepsister of strudels in the back, phyllo dough is very delicate and flakey and this one got a little OOC (out of control) but it will bake up just fine!! Now get baking at 400° for about 15 minutes.
See, I told you it would be just fine 😉
Now lets slice in to that yummy blueberry-ness!
Click here for printer-friendly version: Blueberry Strudels
♣ ”Add the Meat” Option: This recipe is vegan, if you’re craving some protein, add a side of crispy bacon to these delicious strudels!