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


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45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Lightly oil a large baking sheet.

  • Combine sugar, cinnamon and cloves in a small bowl. Mix butter and oil in another small bowl.

  • 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.

  • 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.


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

Nutrition Facts

23 calories; protein 0.3g; carbohydrates 3.4g; dietary fiber 0.1g; sugars 1.6g; fat 0.9g; saturated fat 0.3g; cholesterol 0.9mg; vitamin a iu 11.2IU; calcium 0.6mg; potassium 0.3mg; sodium 15.6mg.

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