Tag Archives: phyllo dough

Farmers Market Beet and Burrata Tart

This vegetarian beet and burrata cheese tart combines layers of roasted gold and purple beets with creamy burrata on a phyllo dough crust.

Farmers Market Beet and Burrata Tart

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!

Read the full post here!

Buffalo Chicken Phyllo Rolls

Buffalo Chicken Phyllo Rolls have a light, flakey crust filled with spicy buffalo chicken and cool blue cheese crumbles. Serve these as a fun and delicious party app or main dish!

Buffalo Chicken Phyllo Wraps

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!

Buffalo Chicken Phyllo Rolls

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!

Buffalo Chicken Phyllo Wraps

The result was a flavorful roll packed with spiciness, creaminess and crunch, wrapped in a light, flakey crust!

Buffalo Chicken Phyllo Roll Ingredients

Buffalo Chicken Phyllo Rolls Ingredients

  • 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)

Buffalo Chicken Phyllo Rolls Instructions

Divide the phyllo dough into two stacks of 10 sheets, brush each sheet of phyllo dough lightly with the olive oil.

Phyllo Dough

Combine 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.

Buffalo Chicken Phyllo Dough

Top with the carrots, pepperoncinis and blue cheese crumbles.

Buffalo Chicken Phyllo Rolls

Slice the phyllo dough in between each section.

Buffalo Chicken Phyllo Rolls

Begin by folding the short sides of the phyllo dough over the filling.

Buffalo Chicken Phyllo Wraps

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.

Buffalo Chicken Phyllo Wraps

Place in the oven at 400° for 15 minutes.

Buffalo Chicken Phyllo Dough

Crispy, golden perfection!

Buffalo Chicken Phyllo Rolls

Slice in half and serve with blue cheese dressing on the side.

Buffalo Chicken Phyllo Wraps

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!

Buffalo Chicken Phyllo Rolls

Who wants to be invited to that party? 😉

Buffalo Chicken Phyllo Wraps

 

Buffalo Chicken Phyllo Wraps
5 from 1 vote
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Buffalo Chicken Phyllo Rolls

Buffalo Chicken Phyllo Rolls have a light, flakey crust filled with spicy buffalo chicken and cool blue cheese crumbles. Serve these as a fun and delicious party app or main dish!

Course Appetizer, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 rolls
Calories 383 kcal
Author Whitney Bond

Ingredients

  • 20 sheets phyllo dough
  • 1/4 cup olive oil
  • 2 cups cooked chicken shredded
  • 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

Instructions

  1. Divide the phyllo dough into two stacks of 10 sheets.

  2. Brush each sheet of phyllo dough lightly with olive oil.
  3. Combine the buffalo sauce with the shredded chicken in a medium mixing bowl.

  4. Place the chicken evenly apart in three small sections in the middle of both stacks of phyllo dough.
  5. Top the chicken with the carrots, pepperoncinis and blue cheese crumbles.

  6. Slice the phyllo dough in between each section.
  7. Begin by folding the short sides of the phyllo dough over the filling.
  8. Fold the other two sides over the middle and flip over, then brush the top of the roll with olive oil.
  9. Repeat until all 6 are complete.
  10. Place in the oven at 400°F for 15 minutes.

  11. Slice in half and serve with blue cheese dressing.

White Chocolate Raspberry Phyllo Rolls

White Chocolate Raspberry Phyllo Rolls

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.

Raspberry White Chocolate Fillo Roll Ingredients

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.

Sweet Raspberries

Lay out the phyllo dough and spray the top sheet with cooking spray.

How to oil phyllo dough

Start from the top and fold the phyllo dough in half.

Phyllo Dough

Next, place the raspberries 1 inch from the edge.

Sweet Red Raspberries in Phyllo Dough

Place the white chocolate chips on top.

White Chocolate Raspberry Phyllo Rolls

Next, fold in the sides of the phyllo dough.

How to roll phyllo dough

Then roll the dough into a cylinder shape and spray the top with cooking spray. Repeat the above steps 9 times.

Phyllo Rolls

Place the phyllo rolls in a 400° oven for 10-12 minutes.

Baked Raspberry Chocolate Fillo Rolls

Remove from the baking stone and serve.

White Chocolate Raspberry Dessert Rolls

A-M-A-Z-I-N-G!

White Chocolate Chip Raspberry Fillo Rolls

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!

White Chocolate Raspberry Phyllo Rolls

Now it’s time to dig in!

Dessert Phyllo Rolls

 

Blueberry Strudels

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, this Blueberry Strudel recipe 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°F for about 15 minutes.

See, I told you it would be just fine 😉

Now lets slice in to that yummy blueberry-ness!

blueberries, phyllo dough, fillo dough, strudels, recipes, breakfast, brunch
5 from 1 vote
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Blueberry Strudels

These easy, vegan Blueberry Strudels are made in just 35 minutes for an easy breakfast recipe during the week or brunch on the weekend!

Course Breakfast, Brunch
Cuisine German
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 strudels
Calories 176 kcal
Author Whitney Bond

Ingredients

  • 1 cup blueberries frozen
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp cornstarch
  • 6 sheets phyllo dough
  • olive oil cooking spray

Instructions

  1. Place the first 5 ingredients in a small skillet and bring to a boil. Reduce heat and allow to simmer for 5 minutes.
  2. Set to the side and allow to cool.
  3. Prepare the phyllo sheets by spraying each sheet with olive oil cooking spray, stack and repeat until all sheets are coated.
  4. Separate the blueberry mixture into 3 equal parts and place 2-3 inches apart in the middle of the phyllo dough.
  5. Slice the phyllo dough into the 3 rectangles and begin by folding in the long edge of the first strudel.
  6. Fold in the opposite long edge.
  7. Fold in the two sides.
  8. Flip over so that the seam side is down and repeat the above steps on each strudel.
  9. Bake at 400°F for 15 minutes.