Cinnamon Toast Fillo Twists With Creamy Pecan Dip

Chef's Choice - Make it Fabulous with Fillo


1 cup granulated sugar
1 teaspoon cinnamon
20 (9x14-inch) sheets Athens phyllo dough, thawed according to package directions
1 cup unsalted butter, melted
1 (8 oz.) pkg. cream cheese, softened
1 cup light corn syrup
½ teaspoon vanilla
1 cup finely chopped pecans


Heat oven to 375 degrees. Spray a large baking sheet with cooking spray. Stir sugar and cinnamon together in a small bowl. Place in a shaker. Place one fillo sheet on work surface, covering remaining dough with plastic wrap or foil to prevent drying. Brush butter lightly on sheet. Sprinkle lightly with cinnamon sugar. Repeat steps with four more sheets of dough, ending with cinnamon sugar. Repeat entire process to make three more stacks of dough. Cut each dough stack into 14 (9x1-inch) strips. Pick up each stack and twist, pressing the sheets together at the ends of each strip. Place ½-inch apart onto prepared baking sheet. Bake for 8-10 minutes until golden brown. Cool for 10 minutes on baking sheet. Meanwhile, for dip, place cream cheese and syrup in 1-quart microwave-safe bowl. Microwave for 1-2 minutes until heated through. Remove from microwave and add vanilla. Mix on low speed until smooth. Stir in pecans. To serve, place dip in a bowl in center of platter. Arrange twists around dip. Serve. Serves 8-10.

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