Leftover Phyllo Dough Pastries

Transform leftover phyllo dough into sweet and savory pastries filled with a delightful mixture of sugar, walnuts, and crumbled feta cheese. These flaky, honey-brushed treats are perfect for using up leftover dough and can be customized to your taste.

Ready Time

1 hrs

Yields

9 servings

Ingredients

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup crumbled feta cheese (optional)
1/4 cup honey
9 sheets of leftover phyllo dough (thawed)

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper.

Unroll the phyllo dough and cut it into 3 equal pieces.

Cover them with plastic wrap to prevent drying out.

In a medium-sized bowl, mix together the softened butter, granulated sugar, brown sugar, cinnamon, cardamom, and salt until well combined.

Add the chopped walnuts to the bowl and stir until they’re evenly coated with the sugar mixture.

If using feta cheese, crumble it into the bowl and mix well.

Uncover one piece of phyllo dough and brush it with some of the honey.

Leaving a 1-inch border around the edges, spoon about a fourth of the sugar and walnut mixture onto the dough, spreading it evenly.

Fold the 1-inch border over the filling to create a seal, then roll the dough into a neat log shape.

Repeat with the remaining dough and filling mixture.

Place the pastries seam-side down on the prepared baking sheet, leaving about 1 inch of space between each pastry.

Brush the tops with the remaining honey and bake for 25-30 minutes, or until golden brown.

Let the pastries cool on a wire rack for 10-15 minutes before serving warm.

Notes

You can customize the filling to your taste by adding or substituting nuts, seeds, or even dried fruits.

For a sweet and salty twist, add some chopped pretzels to the sugar mixture.

If you don’t have feta cheese, try using other crumbly cheeses like goat cheese or parmesan.

Make sure to thaw your phyllo dough according to the package instructions to avoid any tears or cracks.

If you notice any tears, you can always use a little bit of water to “glue” the layers back together.

Don’t overfill the pastries, as the filling will expand during baking.

You want to leave a small border around the edges to ensure a clean seal.

To make these pastries ahead of time, assemble and refrigerate them overnight, then bake them in the morning for a delicious breakfast or brunch treat.

You can store any leftover pastries in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.

Simply thaw and reheat in the oven or microwave until crispy and warm.