Easy Blueberry Phyllo Pastries

These quick and easy blueberry pastries are perfect for the holidays!

If you have been following my recipes for a while, you know that I am a fanatic for flaky foods. From puff pastry to croissants to phyllo dough, I will eat anything with a flaky exterior. I have been experimenting with phyllo pastry this year, starting off by making these savory spinach and brie phyllo rolls. I had thought phyllo dough was difficult to deal with, but it really isn’t, because although the sheets are fragile, you have multiple layers to make up for any broken sections.

These sweet and tangy blueberry phyllo pastries are incredibly easy to make and are great for the holiday season. The blueberry compote filling is made from scratch, or you can choose to use store-bought jam. These pastries can be baked in the oven or in the air-fryer. Both cooking methods will yield a crunchy exterior. This recipe was created to use up some sale blueberries that I had purchased, but it is now a staple dessert for me.

6-Ingredient Blueberry Phyllo Pastries

total cook time: 45 min.

yield: 6 medium pastries


  • 500 g. or 3 1/3 c. blueberries, washed
  • 75 g. or 1/3 c + 2 tbsp. sugar
  • 10 g. or 2 tsp. lemon juice
  • 28 g. or 3 tbsp. cornstarch
  • 9 full phyllo sheets, thawed
  • 42 g. or 3 tbsp. melted butter
  • powdered sugar to dust, optional


  1. In a medium pot, add blueberries, sugar, lemon juice, and cornstarch. Stir to combine and cook over medium heat for 15-18 minutes, stirring every minute. Taste and add more sugar if desired. Set the blueberry compote aside to cool.
  2. On a clean work surface, take out 9 phyllo sheets stacked on top of each other, and lay them horizontally. Slice the sheets vertically down the middle so that you now have 18 half-sized phyllo sheets. Place the phyllo sheets on the side and cover them with a damp towel to prevent them from drying out.
  3. Lay one of the phyllo sheets down and brush on melted butter on the sheet. Layer another phyllo sheet on top and brush more butter. Layer a third sheet and brush the butter. Add a few spoons of blueberry compote. Do not add too much. Roll the dough up like a burrito. Repeat for the remaining phyllo sheets and filling.
  4. Preheat oven to 400 F.
  5. Place the rolls on a baking tray and brush the tops with melted butter. Bake at 400 F for 15-20 minutes or air fry for 8-10 minutes.
  6. Dust with powdered sugar and enjoy.

Recipe notes:

  • Unbaked phyllo rolls can be made and frozen. Just bake them immediately whenever you need them.
  • Baked phyllo rolls can be kept in the fridge in an airtight container for up to 5 days. Heat them up in the oven or air fryer.

This post contains affiliate links, which I may receive a commission at no additional cost to you.

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