Description

Delicate, golden layers of crispy fillo pastry stacked into a festive Christmas tree, filled with silky vanilla cream and finished with bright cranberries and snowy powdered sugar. Light, elegant, and absolutely stunning — this dessert is made to impress.

Ingredients

Scale

For the Fillo Tree

12–15 sheets fillo (phyllo) dough, thawed

½ cup unsalted butter, melted (or neutral oil)

2 tbsp granulated sugar (optional, for light sweetness)

For the Vanilla Cream

1 cup heavy whipping cream, cold

3 tbsp powdered sugar

1 tsp vanilla extract

For Decorating

Fresh cranberries

Powdered sugar, for dusting

Fresh rosemary sprigs (optional)

Honey or maple syrup (optional drizzle)

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Instructions

1. Prepare the Oven & Dough (≈ 5 minutes)

Preheat oven to 375°F (190°C).
Line a large baking sheet with parchment paper.
Keep fillo sheets covered with a damp towel while working.

2. Cut & Layer the Fillo (≈ 10 minutes)

Stack 2–3 sheets of fillo at a time.
Brush lightly with melted butter and sprinkle with a touch of sugar if using.
Cut into triangles, decreasing in size to form layers of a Christmas tree (large base, smaller tops).

3. Bake Until Crisp (≈ 10–12 minutes)

Arrange triangles flat on baking sheets.
Bake until golden and crisp.
Cool completely — they will crisp more as they cool.

4. Make the Vanilla Cream (≈ 2 minutes)

Whip heavy cream, powdered sugar, and vanilla until soft, fluffy peaks form.
Chill until ready to assemble.

5. Assemble the Christmas Tree 🎄

Place the largest fillo triangle on a serving plate.
Spread a thin layer of vanilla cream.
Add a slightly smaller triangle on top.
Repeat until a tree shape forms.

6. Decorate & Finish ✨

Dot the tree with fresh cranberries.
Lightly dust with powdered sugar for a snowy effect.
Garnish with rosemary sprigs if desired.
Optional: drizzle lightly with honey or maple syrup.