Coconut Crisps

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READY IN: 16mins
Recipe by Wendys Kitchen

Made with filo pastry. Serve with coffee for dessert. Whilst recipe calls for butter and oil, I just spray my filo with vegetable oil spray.

Ingredients Nutrition


  1. Preheat oven to 400°F or 220°C
  2. Stir together butter and oil.
  3. Arrange 1 phyllo sheet on a work surface with a long side of phyllo nearest you, keeping remaining sheet covered.
  4. Brush with some butter mixture and sprinkle with 1 teaspoon sugar and 1/2 tsp cinnamon.
  5. Top with remaining sheet of phyllo, then brush with remaining butter mixture and sprinkle with remaining teaspoon sugar.
  6. Cut phyllo in half crosswise and stack. Cut stack into quarters and cut each quarter diagonally twice (in an X) to form 4 triangles (for a total of 16 triangles).
  7. Arrange triangles, spaced evenly, on 2 ungreased baking sheets and sprinkle with coconut.
  8. Bake in middle and lower third of oven, switching position of sheets halfway through baking, until golden and crisp, 5 to 6 minutes total.

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