Phyllo Crisps

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Use these crisp phyllo cookies as a base for frozen yogurt sundaes.

Phyllo Crisps

Makes: 32 cookies

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  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground cloves
  • 1 tablespoon butter, melted
  • 1 tablespoon canola oil
  • 4 sheets phyllo dough, (14x18 inches), thawed if frozen


  1. Preheat oven to 325°F. Lightly oil a large baking sheet.
  2. Combine sugar, cinnamon and cloves in a small bowl. Mix butter and oil in another small bowl.
  3. Lay 1 sheet of phyllo on a clean, dry surface. Brush very lightly with some of the butter mixture. Sprinkle about 1 tablespoon of the sugar mixture evenly over the phyllo. Repeat these steps with 3 more phyllo sheets. Cut the phyllo into 4 lengthwise strips; cut each strip into rectangles 1 1/2 inches wide, to make 32 rectangles.
  4. Carefully transfer half of the rectangles to the prepared baking sheet with a large metal spatula. Bake until the cookies are crisp and golden brown, 8 to 12 minutes. Transfer to a wire rack to cool. Bake the remaining rectangles in the same manner. Dust with confectioners’ sugar before serving.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 3 days.


Per cookie: 22 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 3 g carbohydrates; 0 g protein; 0 g fiber; 16 mg sodium; 0 mg potassium.

Exchanges: free food

More From EatingWell

Recipe Categories

Ease of Preparation
Total Time
45 minutes or less
8 or more
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Preparation/ Technique
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