17 Delicious Phyllo Dough Breakfast Recipes Easy

Hey there, breakfast lovers! If you’re on the hunt for something irresistibly flaky and wonderfully versatile to start your day, you’re in for a treat. Phyllo dough isn’t just for desserts—it’s the secret star of the most delicious morning meals. From sweet to savory, we’ve rounded up 17 easy recipes that’ll transform your breakfast game. Ready to get baking? Let’s dive into these mouthwatering ideas!

Spinach and Feta Phyllo Dough Breakfast Pie

One of the most delightful ways to start your morning is with a savory, flaky pastry that combines the earthy tones of spinach with the tangy richness of feta. This Spinach and Feta Phyllo Dough Breakfast Pie is not only a feast for the taste buds but also a straightforward recipe that even beginners can master with a bit of guidance.

Ingredients

• Phyllo dough – 1 package (16 oz)
• Spinach – 10 oz, fresh
• Feta cheese – 1 cup, crumbled
• Eggs – 4 large
• Butter – ½ cup, melted
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Thaw the phyllo dough according to package instructions, keeping it covered with a damp towel to prevent drying out.
3. Wash the spinach thoroughly, then sauté in a pan over medium heat until wilted, about 3 minutes. Tip: Squeeze out excess water from the spinach to avoid a soggy pie.
4. In a bowl, whisk together the eggs, crumbled feta, salt, and black pepper. Fold in the cooked spinach.
5. Brush a 9-inch pie dish with melted butter. Layer 8 sheets of phyllo dough into the dish, brushing each with butter before adding the next.
6. Spread the spinach and feta mixture evenly over the phyllo layers.
7. Top with another 8 sheets of phyllo dough, again brushing each with butter. Tip: Tuck the edges neatly to seal in the filling.
8. Using a sharp knife, score the top layers into squares or triangles for easy serving after baking.
9. Bake for 35-40 minutes, or until the phyllo is golden and crisp. Tip: Check halfway through baking to ensure even browning.

This breakfast pie emerges from the oven with a crisp, golden exterior that gives way to a soft, flavorful filling. The contrast between the salty feta and the mild spinach is perfectly balanced, making it a versatile dish that pairs wonderfully with a fresh fruit salad or a dollop of Greek yogurt.

Apple Cinnamon Phyllo Dough Breakfast Rolls

Let’s dive into making these delightful Apple Cinnamon Phyllo Dough Breakfast Rolls, a perfect treat to start your day with a sweet and crispy twist. This recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• Phyllo dough – 1 package
• Apples – 2, peeled and thinly sliced
• Cinnamon – 1 tbsp
• Sugar – ½ cup
• Butter – ½ cup, melted

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Lay out one sheet of phyllo dough on a clean surface, brush lightly with melted butter, and place another sheet on top. Repeat this process until you have 5 layers.
3. Tip: Keep the unused phyllo dough covered with a damp towel to prevent it from drying out.
4. Arrange the thinly sliced apples evenly over the top layer of phyllo dough, leaving a small border around the edges.
5. Sprinkle the cinnamon and sugar evenly over the apples.
6. Tip: For an extra flavor boost, add a pinch of nutmeg to the cinnamon and sugar mixture.
7. Carefully roll the phyllo dough into a log, starting from one of the longer sides, and seal the edge with a bit of melted butter.
8. Cut the log into 1-inch thick rolls and place them on a baking sheet lined with parchment paper.
9. Brush the tops of the rolls with the remaining melted butter for a golden finish.
10. Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and crispy.
11. Tip: Let the rolls cool for a few minutes before serving to allow the filling to set slightly.

Kickstart your morning with these Apple Cinnamon Phyllo Dough Breakfast Rolls, where the crispiness of the phyllo dough perfectly complements the soft, spiced apples inside. Serve them warm with a drizzle of honey or a dollop of Greek yogurt for an extra indulgent breakfast.

Phyllo Dough Breakfast Pizza with Eggs and Vegetables

Perfect for a leisurely weekend brunch, this Phyllo Dough Breakfast Pizza with Eggs and Vegetables combines crisp layers with soft eggs and fresh veggies for a delightful morning treat. Follow these steps to create a dish that’s as fun to make as it is to eat.

Ingredients

• Phyllo dough – 1 package (16 oz)
• Eggs – 4
• Bell peppers – 1 cup, diced
• Spinach – 1 cup, chopped
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lay out one sheet of phyllo dough on a clean surface, brush lightly with olive oil, and layer another sheet on top. Repeat until you have 4 layers.
3. Transfer the layered phyllo dough to a baking sheet, gently pressing it to fit.
4. In a bowl, whisk the eggs with salt and black pepper until well combined.
5. Spread the diced bell peppers and chopped spinach evenly over the phyllo dough.
6. Pour the whisked eggs over the vegetables, ensuring even distribution.
7. Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the edges of the phyllo dough are golden brown.
8. Let the pizza cool for 5 minutes before slicing to allow the layers to set properly.

The result is a beautifully textured pizza with a crispy phyllo base, tender vegetables, and fluffy eggs. Serve it with a side of hot sauce or a fresh salad for an extra kick of flavor.

Blueberry and Cream Cheese Phyllo Dough Pastries

Zesty and delightful, these Blueberry and Cream Cheese Phyllo Dough Pastries are a perfect blend of sweet and tangy, wrapped in a crispy, flaky exterior. Let’s dive into making these irresistible treats with a methodical approach, ensuring success even for beginners.

Ingredients

• Phyllo dough – 1 package (16 oz)
• Cream cheese – 8 oz, softened
• Blueberries – 1 cup
• Sugar – 1/4 cup
• Butter – 1/2 cup, melted

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the softened cream cheese and sugar until smooth. Tip: Ensure the cream cheese is at room temperature for easier mixing.
3. Gently fold in the blueberries into the cream cheese mixture. Tip: Avoid overmixing to keep the blueberries whole.
4. Unroll the phyllo dough and cover it with a damp towel to prevent drying. Tip: Work quickly with phyllo dough as it dries out fast.
5. Place one sheet of phyllo dough on a clean surface, brush lightly with melted butter, and layer another sheet on top. Repeat until you have 4 layers.
6. Cut the layered phyllo dough into 4 equal squares.
7. Spoon a portion of the blueberry and cream cheese mixture onto the center of each square.
8. Fold the corners of each phyllo square towards the center, creating a parcel, and brush the top with melted butter.
9. Place the pastries on the prepared baking sheet and bake for 20-25 minutes, or until golden and crispy.

Krisp and golden on the outside with a creamy, berry-filled center, these pastries are a joy to bite into. Serve them warm with a dusting of powdered sugar or a drizzle of honey for an extra touch of sweetness.

Savory Sausage and Cheese Phyllo Dough Breakfast Cups

After a busy morning, nothing beats a warm, savory bite to start your day. These Savory Sausage and Cheese Phyllo Dough Breakfast Cups are the perfect grab-and-go option, combining flaky layers with a hearty filling.

Ingredients

• Phyllo dough – 8 sheets
• Breakfast sausage – ½ lb
• Cheddar cheese – 1 cup, shredded
• Eggs – 4
• Butter – ¼ cup, melted

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cook the breakfast sausage in a skillet over medium heat until no pink remains, about 5 minutes. Tip: Break the sausage into small crumbles for even cooking.
3. Layer 2 sheets of phyllo dough at a time, brushing each with melted butter to create a stack. Repeat to make 4 stacks.
4. Press each phyllo stack into a muffin tin cup, forming a cup shape. Tip: Ensure the edges are slightly ruffled for a decorative touch.
5. Divide the cooked sausage evenly among the phyllo cups.
6. Sprinkle shredded cheddar cheese over the sausage in each cup.
7. Crack an egg into each cup, being careful not to break the yolk. Tip: For a lighter option, whisk the eggs before adding.
8. Bake in the preheated oven for 15-20 minutes, or until the egg whites are set and the phyllo is golden brown.

Once baked, the phyllo cups will be irresistibly crisp, with the melted cheese and sausage offering a rich contrast. Serve them on a platter for a brunch centerpiece or pack them for a satisfying breakfast on the move.

Banana Nut Phyllo Dough Breakfast Strudel

Are you ready to elevate your breakfast game with a delightful twist on a classic? This Banana Nut Phyllo Dough Breakfast Strudel combines the comforting flavors of banana and nuts with the flaky texture of phyllo dough, creating a perfect morning treat.

Ingredients

• Phyllo dough – 1 package
• Bananas – 2, ripe
• Walnuts – ½ cup, chopped
• Butter – ½ cup, melted
• Cinnamon – 1 tsp
• Sugar – ¼ cup

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Repeat this process, layering 5 sheets total, brushing each with butter.
3. In a bowl, mash the bananas and mix with chopped walnuts, cinnamon, and sugar.
4. Spread the banana mixture evenly over the top phyllo sheet, leaving a 1-inch border around the edges.
5. Carefully roll the phyllo dough into a log, tucking in the edges as you go to seal the filling inside.
6. Transfer the strudel to the prepared baking sheet, seam side down, and brush the top with more melted butter.
7. Bake for 25-30 minutes, or until the strudel is golden brown and crispy.
8. Allow the strudel to cool for 5 minutes before slicing. This rest period helps the filling set.

Best enjoyed warm, this strudel offers a crispy exterior with a soft, sweet banana and nut filling. Serve it with a dollop of Greek yogurt or a drizzle of honey for an extra touch of indulgence.

Phyllo Dough Breakfast Tacos with Scrambled Eggs

These Phyllo Dough Breakfast Tacos with Scrambled Eggs are a delightful twist on your morning routine, combining the flaky texture of phyllo dough with the creamy richness of scrambled eggs. Transform your breakfast into a gourmet experience with this simple yet impressive dish.

Ingredients

• Phyllo dough sheets – 6
• Eggs – 4
• Butter – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the phyllo dough.
2. Lay one phyllo dough sheet on a clean surface, brush lightly with melted butter, and place another sheet on top. Repeat until you have three layers.
3. Cut the layered phyllo dough into squares, approximately 6 inches by 6 inches, to form the taco shells.
4. Drape each square over the bars of your oven rack to create a taco shell shape. Bake for 5-7 minutes or until golden and crisp.
5. While the phyllo shells are baking, crack the eggs into a bowl, add salt and pepper, and whisk until fully combined.
6. Heat a non-stick skillet over medium heat, add the remaining butter, and once melted, pour in the eggs.
7. Gently scramble the eggs, stirring constantly with a spatula, until they are softly set but still moist, about 3-4 minutes.
8. Carefully remove the phyllo taco shells from the oven and fill each with a portion of the scrambled eggs.

Golden and crispy on the outside with a tender, fluffy egg filling, these tacos are a textural dream. Serve them with a side of fresh salsa or avocado slices for an extra burst of flavor.

Mushroom and Spinach Phyllo Dough Quiche

Making a Mushroom and Spinach Phyllo Dough Quiche is simpler than you might think, especially when you follow these straightforward steps. Let’s dive into creating this delightful dish that’s perfect for any meal.

Ingredients

• Phyllo dough – 1 package
• Butter – ½ cup, melted
• Mushrooms – 1 cup, sliced
• Spinach – 2 cups, fresh
• Eggs – 4
• Milk – 1 cup
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Layer the phyllo dough sheets in a pie dish, brushing each sheet with melted butter before adding the next. Tip: Keep the phyllo dough covered with a damp towel to prevent it from drying out.
3. Sauté the mushrooms in a pan over medium heat until they’re golden brown, about 5 minutes.
4. Add the spinach to the pan with the mushrooms and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
5. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
6. Spread the mushroom and spinach mixture evenly over the phyllo dough in the pie dish.
7. Pour the egg mixture over the vegetables. Tip: Gently shake the dish to ensure the egg mixture is evenly distributed.
8. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. Tip: Check for doneness by inserting a knife in the center; it should come out clean.

Bursting with flavors, this quiche offers a delightful contrast between the crispy phyllo dough and the creamy, vegetable-filled center. Serve it warm with a side salad for a complete meal, or enjoy it cold as a tasty snack.

Peach and Honey Phyllo Dough Breakfast Parcels

Begin your morning with a delightful twist by preparing these Peach and Honey Phyllo Dough Breakfast Parcels. Perfect for those who appreciate a sweet start to their day, this recipe combines the juiciness of peaches with the golden sweetness of honey, all wrapped in a crispy phyllo dough.

Ingredients

• Phyllo dough sheets – 6
• Peaches – 2, sliced
• Honey – ¼ cup
• Butter – ¼ cup, melted
• Cinnamon – ½ tsp

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Lay one phyllo dough sheet on a clean surface and brush lightly with melted butter. Tip: Keep the remaining sheets covered with a damp towel to prevent drying.
3. Place another sheet on top, brush with butter, and repeat until you have a stack of 3 sheets.
4. Arrange peach slices in the center of the phyllo stack, leaving a 2-inch border around the edges.
5. Drizzle honey over the peaches and sprinkle with cinnamon. Tip: For an even distribution, mix the cinnamon with the honey before drizzling.
6. Fold the edges of the phyllo dough over the peaches to form a parcel, then brush the outside with more butter. Tip: Ensure the parcels are sealed tightly to prevent the filling from leaking.
7. Transfer the parcels to the prepared baking sheet and bake for 20-25 minutes, or until golden and crispy.

Just out of the oven, these parcels offer a beautiful contrast between the crispy phyllo layers and the soft, juicy peaches inside. Serve them warm with a drizzle of extra honey for an indulgent breakfast or brunch treat.

Phyllo Dough Breakfast Burritos with Avocado and Salsa

Whipping up a delicious breakfast has never been easier with these Phyllo Dough Breakfast Burritos. Perfect for those mornings when you want something hearty yet simple, this recipe combines the flakiness of phyllo dough with the creamy texture of avocado and the zing of fresh salsa.

Ingredients

• Phyllo dough sheets – 4
• Eggs – 2
• Avocado – 1, sliced
• Salsa – ½ cup
• Butter – 2 tbsp, melted

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lay one phyllo dough sheet on a clean surface and brush lightly with melted butter to prevent drying out.
3. Layer another sheet on top, repeating the butter brushing process until all sheets are stacked.
4. In a bowl, beat the eggs and cook them in a non-stick pan over medium heat for 3-4 minutes, stirring occasionally, until fully set.
5. Spread the cooked eggs evenly over the top phyllo sheet, leaving a 1-inch border around the edges.
6. Arrange avocado slices over the eggs and spoon salsa on top.
7. Carefully roll the phyllo dough into a tight burrito shape, tucking in the edges as you go.
8. Place the burrito seam-side down on a baking sheet and brush the top with remaining melted butter for a golden finish.
9. Bake in the preheated oven for 15-20 minutes, or until the phyllo dough is crispy and golden brown.

Serve these burritos hot for a delightful contrast between the crispy phyllo exterior and the soft, flavorful filling inside. They’re perfect with a side of extra salsa or a dollop of sour cream for added richness.

Cinnamon Sugar Phyllo Dough Breakfast Twists

Whipping up a delightful breakfast treat doesn’t have to be complicated. These Cinnamon Sugar Phyllo Dough Breakfast Twists are a perfect example of how simple ingredients can transform into something extraordinary with just a few steps.

Ingredients

• Phyllo dough – 1 package (16 oz)
• Butter – ½ cup, melted
• Sugar – ½ cup
• Cinnamon – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Carefully unroll the phyllo dough on a clean, flat surface and cover it with a damp towel to prevent drying.
3. Brush the top sheet of phyllo dough lightly with melted butter using a pastry brush.
4. Sprinkle a generous amount of the sugar and cinnamon mixture evenly over the buttered phyllo sheet.
5. Place another sheet of phyllo dough on top and repeat the buttering and sprinkling process until you have 4 layers.
6. Using a sharp knife, cut the layered phyllo dough into 1-inch wide strips.
7. Twist each strip several times and place it on the prepared baking sheet, leaving space between each twist.
8. Bake in the preheated oven for 12-15 minutes, or until the twists are golden brown and crispy.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.

Offering a delightful crunch with every bite, these twists are a perfect balance of sweet and spicy. Serve them warm with a drizzle of honey or alongside your morning coffee for an extra special touch.

Phyllo Dough Breakfast Sandwiches with Bacon and Egg

Alright, let’s dive into making these irresistible Phyllo Dough Breakfast Sandwiches with Bacon and Egg. A perfect blend of crispy, flaky layers with the savory goodness of bacon and the richness of egg, this dish is a morning game-changer.

Ingredients

• Phyllo dough – 1 package
• Bacon – 6 slices
• Eggs – 4
• Butter – ½ cup, melted

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lay out one sheet of phyllo dough on a clean surface, brush lightly with melted butter, and layer another sheet on top. Repeat until you have 4 layers.
3. Cut the layered phyllo dough into squares, about 4 inches by 4 inches, using a sharp knife for clean edges.
4. Press each square into a muffin tin, creating a cup shape. Bake for 5 minutes until slightly golden. Tip: Keep unused phyllo covered with a damp towel to prevent drying.
5. While the phyllo cups bake, cook the bacon in a skillet over medium heat until crispy, about 5 minutes per side. Drain on paper towels.
6. Crack an egg into each phyllo cup, being careful not to overflow. Bake for 10-12 minutes until the egg whites are set.
7. Once the eggs are set, remove from the oven and top each with a slice of crispy bacon. Tip: For extra flavor, sprinkle a pinch of salt and pepper on the eggs before baking.
8. Serve immediately. Tip: Garnish with chopped chives for a fresh, colorful touch.

Kickstart your morning with these sandwiches, where the flaky phyllo contrasts beautifully with the creamy egg and crunchy bacon. Try serving them with a side of avocado slices for an extra layer of texture and flavor.

Raspberry and Almond Phyllo Dough Breakfast Tart

Kickstart your morning with a delightful Raspberry and Almond Phyllo Dough Breakfast Tart, a perfect blend of sweet and nutty flavors wrapped in a crispy, flaky crust. This recipe is designed for beginners, guiding you through each step to ensure a delicious outcome.

Ingredients

• Phyllo dough – 6 sheets
• Butter – ½ cup, melted
• Raspberries – 1 cup
• Almonds – ½ cup, sliced
• Sugar – ¼ cup
• Egg – 1

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.
2. Lay one sheet of phyllo dough on the baking sheet and brush it lightly with melted butter. Repeat this process, layering all 6 sheets, brushing each with butter.
3. Tip: Keep the unused phyllo dough covered with a damp towel to prevent it from drying out.
4. Evenly spread the raspberries and sliced almonds over the top layer of phyllo dough.
5. Sprinkle the sugar over the raspberries and almonds.
6. Beat the egg lightly and brush the edges of the phyllo dough with it to help seal the tart.
7. Tip: For a golden finish, you can also brush the top lightly with the beaten egg.
8. Bake in the preheated oven for 20-25 minutes, or until the phyllo dough is golden and crispy.
9. Tip: Check the tart halfway through baking to ensure even browning; rotate the baking sheet if necessary.
10. Remove from the oven and let it cool for 5 minutes before slicing.

This tart offers a beautiful contrast of textures, from the crisp phyllo layers to the juicy raspberries and crunchy almonds. Try serving it with a dollop of Greek yogurt for an extra creamy touch.

Phyllo Dough Breakfast Empanadas with Ham and Cheese

Starting your day with a savory treat is easy with these Phyllo Dough Breakfast Empanadas with Ham and Cheese. Simply follow these steps to create a delicious morning meal that’s both satisfying and simple to make.

Ingredients

• Phyllo dough – 1 package (16 oz)
• Ham – 1 cup, diced
• Cheese – 1 cup, shredded
• Egg – 1, beaten
• Butter – ¼ cup, melted

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter.
3. Place another sheet of phyllo dough on top and brush with butter again. Repeat until you have 4 layers.
4. Cut the layered phyllo dough into 4 equal squares.
5. Place 1 tablespoon of diced ham and 1 tablespoon of shredded cheese in the center of each square.
6. Fold each square into a triangle, pressing the edges to seal. Tip: Use a fork to crimp the edges for a tight seal.
7. Brush the tops of the empanadas with the beaten egg for a golden finish.
8. Bake for 15-20 minutes, or until the empanadas are golden brown and crispy. Tip: Rotate the baking sheet halfway through for even browning.
9. Remove from the oven and let cool for 5 minutes before serving. Tip: Serve with a side of salsa or sour cream for extra flavor.

Unbelievably crispy on the outside with a warm, gooey center, these empanadas are a breakfast game-changer. Try pairing them with a fresh fruit salad for a balanced meal.

Pumpkin Spice Phyllo Dough Breakfast Rolls

Gathering the right ingredients and tools before starting can make the process of making Pumpkin Spice Phyllo Dough Breakfast Rolls much smoother. This recipe combines the warmth of pumpkin spice with the flaky texture of phyllo dough for a delightful morning treat.

Ingredients

• Phyllo dough – 1 package
• Pumpkin puree – 1 cup
• Brown sugar – ½ cup
• Pumpkin spice – 2 tsp
• Butter – ½ cup, melted

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Lay out one sheet of phyllo dough on a clean, dry surface and brush it lightly with melted butter to prevent drying.
3. Spread a thin layer of pumpkin puree over the buttered phyllo dough, leaving a small border around the edges for easy rolling.
4. Sprinkle a mixture of brown sugar and pumpkin spice evenly over the pumpkin puree for a sweet and spicy flavor.
5. Carefully roll the phyllo dough into a tight log, starting from one of the longer sides to ensure even layers.
6. Cut the log into 1-inch pieces using a sharp knife for clean cuts without squashing the rolls.
7. Place the rolls on a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for expansion.
8. Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and crispy.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving to allow them to set.

Best enjoyed warm, these Pumpkin Spice Phyllo Dough Breakfast Rolls offer a crispy exterior with a soft, flavorful interior. Serve them with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent breakfast.

Phyllo Dough Breakfast Wraps with Turkey and Cheese

Every morning deserves a delicious start, and these Phyllo Dough Breakfast Wraps with Turkey and Cheese are just the ticket. Easy to make and packed with flavor, they’re perfect for a quick breakfast or a leisurely brunch.

Ingredients

• Phyllo dough sheets – 4
• Turkey slices – 8
• Shredded cheese – 1 cup
• Egg – 1
• Butter – 2 tbsp, melted

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Lay one phyllo dough sheet on a clean surface and brush lightly with melted butter. Tip: Keep the remaining sheets covered with a damp towel to prevent drying.
3. Layer two turkey slices and a quarter cup of shredded cheese on the lower third of the phyllo sheet.
4. Fold the sides of the phyllo sheet inward, then roll from the bottom up to encase the filling. Tip: Roll tightly to prevent the wrap from unraveling during baking.
5. Place the wrap seam-side down on the prepared baking sheet and repeat with the remaining ingredients.
6. Beat the egg and brush it over the tops of the wraps for a golden finish. Tip: This step adds a nice color and helps seal the edges.
7. Bake for 15-20 minutes, or until the wraps are golden brown and crispy.

Ready to serve, these wraps boast a delightful contrast between the crispy phyllo exterior and the melty, savory filling inside. Try pairing them with a fresh fruit salad or a dollop of sour cream for an extra touch of indulgence.

Chocolate Hazelnut Phyllo Dough Breakfast Pastries

Delightfully crisp and irresistibly sweet, these Chocolate Hazelnut Phyllo Dough Breakfast Pastries are a morning game-changer. Designed for simplicity and flavor, they’re perfect for beginners eager to impress.

Ingredients

• Phyllo dough – 1 package (16 oz)
• Chocolate hazelnut spread – 1 cup
• Butter – ½ cup, melted
• Powdered sugar – ¼ cup

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Unroll the phyllo dough on a clean surface and cover it with a damp towel to prevent drying.
3. Place one sheet of phyllo dough on the baking sheet, brush lightly with melted butter, and repeat the process, layering 5 sheets total.
4. Spread ½ cup of chocolate hazelnut spread evenly over the top phyllo sheet, leaving a 1-inch border around the edges.
5. Layer another 5 sheets of phyllo dough on top, brushing each with butter as before.
6. Using a sharp knife, carefully cut the stacked phyllo into 12 equal rectangles.
7. Bake in the preheated oven for 20-25 minutes, or until the pastries are golden and crisp.
8. Remove from the oven and let cool for 5 minutes before dusting with powdered sugar.

These pastries emerge from the oven with a flaky texture and a rich, nutty chocolate center. Try serving them warm with a dollop of whipped cream or alongside fresh berries for an extra touch of elegance.

Conclusion

Delightful doesn’t begin to cover it! These 17 phyllo dough breakfast recipes are your ticket to easy, impressive mornings. Whether you’re craving sweet or savory, there’s something here to start your day right. We’d love to hear which recipes you try—drop a comment with your favorites! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!