Description
These flaky little treats are what happens when creamy cheesecake filling meets shatter-crispy phyllo dough and a glossy honey finish. Lightly spiced, perfectly crunchy, and just sweet enough, they’re the kind of dessert people grab “just one more” of… repeatedly.
Ingredients
Scale
- 1 package phyllo dough, fully thawed
- 1 cup cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup white sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup walnuts, finely chopped
- 1/4 cup honey
- 2 tablespoons butter, melted (plus extra for brushing)
- 1/4 teaspoon ground cloves (optional, but cozy)
Instructions
- Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix the cream cheese, Greek yogurt, sugar, vanilla, and cinnamon until the mixture looks smooth and creamy with no lumps.
- Lay one sheet of phyllo on a clean work surface and lightly brush it with melted butter. Add another sheet on top and brush again. Continue layering and buttering until you have 4 to 5 sheets stacked.
- Slice the layered phyllo into strips about 2 inches wide.
- Place a small spoonful of the cheesecake filling near one end of each strip. Sprinkle a bit of chopped walnuts over the filling.
- Fold the phyllo over the filling, forming triangles or neat little parcels, sealing as you go. Transfer each piece to the prepared baking sheet.
- Bake for 12–15 minutes, until the cookies turn golden brown and feel crisp to the touch.
- While they bake, gently warm the honey and cloves in a small saucepan over low heat, just until loosened and fragrant.
- As soon as the cookies come out of the oven, drizzle the warm honey over the tops so it sinks into the flaky layers.
- Serve warm and watch them disappear. Seriously—blink and they’re gone.
Notes
Tip: Keep unused phyllo covered with a damp towel while working so it doesn’t dry out. Phyllo is dramatic like that. 😏