Phyllo pastry crisps are incredibly crunchy and delicious sweets that are very easy and quick to make. I love the classic Neapolitan sfogliatelle, but I have never tried making them at home. However, since I adore crunchy sweets and phyllo dough, I thought, why not try making crisps with phyllo dough? The result was truly amazing!! They are extremely crunchy and creamy and remain crispy even after several days. They might look more like a sweet lobster tail because I used two rolls of phyllo dough, but if you use just one, you’ll get perfect triangles that are much easier to handle. For the filling, I used sheep’s ricotta and chocolate chips. If you want to try making a simple, crunchy, and delicious treat, you can also try my fake puff pastry bundles or these delightful crisps. But let’s see what we need to make the phyllo pastry crisps.
TRY THESE DELICIOUS RECIPES AS WELL
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 15 Pieces
- Cooking methods: Air frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
CRUNCHY AND CREAMY PHYLLO PASTRY CRISPS ALSO COOKED IN AN AIR FRYER
- 2 rolls phyllo dough
- 5.5 oz melted butter
- 1 cup sheep's ricotta (well-drained)
- chocolate chips
- powdered sugar (for dusting)
Steps
LET’S PREPARE THE PHYLLO PASTRY CRISPS
Melt the butter and let it cool. Open the phyllo dough rolls and start buttering one sheet at a time, stacking them, roll tightly from the longer side, cut into small wheels, and gently push the center of each wheel outward to form a crisp. Mix the ricotta with chocolate chips and start filling all the crisps, sealing the end well. Arrange them on a baking tray and bake at 356°F for about 35 minutes, but always adjust according to your oven. For air fryer cooking, 392°F for about 20 minutes. Remove from the oven and sprinkle with powdered sugar.
