If you’re on the hunt for a light, sweet, and healthy dessert, you have to try these amazing phyllo pastry stacks.
Phyllo pastry stacks are made using layers of thin and crispy phyllo pastry, with dairy-free coconut whipped cream and lots of fresh fruit. Since phyllo pastry is so thin, it’s best assembled just before serving to keep it from going soft. Any fruit will work; just be sure to drain any juices.
Never worked with phyllo pasty before? Don’t worry; it’s easier than you think!
Filo Pastry Stacks - Healthy Dessert
As the name suggests, this healthy dessert is kind of like a stack of pancakes. The only difference is you’ll use fat-free layers of crisp filo pastry along with whipped coconut cream and sliced fresh fruit.
Think of it like a mille-feuille, only it’s thinner and doesn’t use puff pastry.
See, unlike puff or regular pastry, filo is incredibly thin and contains little to no fat. Instead, it’s usually brushed with butter and then layered to create something wonderfully flaky once baked.
Of course, you’ll need something on the pastry to ensure it turns crispy. But to keep this dessert healthy, you’ll use cooking spray or coconut oil.
Ingredients
- Filo/Phyllo Pastry - buy this ready-made.
- Coconut cream - you’ll need to buy a can of coconut milk and leave it to sit overnight. Then, when you’re ready to make this dessert, gently open the can and scoop the thick cream out.
- Fresh fruit - I think berries are great for this because they’re colorful and readily available. That said, you could go for a tropical mix, too, with pineapple, mango, and passion fruit.
Puff Pastry Stacks
If you’re not a fan of phyllo pastry, can’t find it, or just want to use puff pastry instead, that’s totally fine.
You’ll want to cut the pastry to size once it’s thawed and bake until golden brown. Then, stack them in the same way as the phyllo version.
How To Make Phyllo Pastry Stacks
This should be enough for 4-6 servings.
Ingredients
- 8 sheets of Phyllo/Filo Pastry
- 1 can cooking spray
- 4 tablespoons Brown Sugar
- 1 can of Coconut Milk
- 4 ounces of Powdered Sugar
- Fresh fruit, sliced
Method
- Preheat the oven to 350°F/180°C.
- Thaw the pastry and unfold carefully.
- Lay one sheet of pastry onto a parchment-lined baking tray and spray gently with cooking spray (or brush lightly with melted coconut oil).
- Add another sheet of phyllo on top, and repeat until you have four layers.
- Do the same with the final four sheets of phyllo so you have two piles.
- Spray the top on each phyllo pasty stack with cooking spray and sprinkle over the brown sugar.
- Cut out your designed shapes and serving sizes. You can use a knife or cookie cutter for this.
- Remove the excess and bake for 10 minutes, or until golden brown.
- Remove the trays from the oven and allow them to cool completely.
- In a large bowl, whisk together the coconut cream with the powdered sugar until it’s thick.
- On your serving plate, add one piece of phyllo, then top it with a dollop of coconut cream.
- Add a few pieces of fresh fruit and top with a second piece of phyllo.
- Repeat these steps until all the pastry and coconut cream are stacked.
- Garnish the plate with fresh fruit and drizzle with a little honey (optional).
- Dust with powdered sugar and serve immediately.