These light and tasty (and, of course, green!) treats will be your lucky charm at St. Patrick’s Day parties for years to come. We can’t wait to dive into this phyllo eclairs recipe by our contributor Liz Barhydt of Life Made Sweet. The crispy dough, sweet vanilla cream, and adorable icing shamrocks make for the perfect holiday treat! Here’s what Liz has to say:

“Traditionally St. Patrick’s Day is filled with corned beef, Irish stew, soda bread, and lots and lots of beer, which all are delicious ways to make the holiday great. But this year, why not mix it up a bit with something totally different, super tasty and super festive (with shamrock toppings and all!) with these St. Patrick’s Day Phyllo Eclairs? I absolutely love phyllo dough and substitute it for puff pastry almost all the time. It’s much lighter than puff pastry and the flaky crispy texture is to die for!”





—1 cup milk
—1/2 cup half and half
—1/4 cup sugar
—1/8 cup all purpose flour
—2 tbsp corn starch
—3 egg yolks
—1/4 tsp salt
—1 tsp vanilla
—5-6 drops green food coloring


—6 sheets of phyllo dough, thawed
—1/2 cup coconut oil, melted


—1/4 cup powdered sugar
—Royal icing shamrocks


1. Prepare the vanilla cream. In a medium sauce pan, whisk together the flour, cornstarch, sugar, salt, and egg yolks until all combined. Slowly add the milk and half and half and incorporate with a whisk. Warm milk mixture over a low heat until mixture comes to a boil, stirring constantly. Reduce heat to low and cook 1 minute.

2. Remove from heat and stir in the vanilla and green food coloring to your desired color. Pour into a bowl cover and let chill for at least an hour.

3. To make the eclair shells, preheat oven to 375.  Tear out 6 pieces of aluminum foil about 6 inches long. Roll each piece into a cylinder tube about the thickness of your finger.  Spray each aluminum foil tube with non-stick cooking spray.

4. Place 1 piece of phyllo dough on a large work surface. Brush with a light coat of coconut oil and fold it in half. Lightly brush more coconut oil on the back side of the phyllo dough and roll it around a foil cylinder. Brush more coconut oil around the outside of the rolled eclair and place on a baking sheet. Repeat this process with the remaining 5 sheets of phyllo. Bake for 10-12 minutes or until lightly browned.

5. Assemble the phyllo eclairs immediately before serving. (Do not assemble until ready to serve.) Once the phyllo eclairs have cooled completely, gently remove the aluminum foil cylinders from each eclair shell. Spoon the green vanilla cream into a ziplock bag. Cut a 1 inch corner of the bag and pipe the vanilla cream into each phyllo cylinder shells. Dust each with powdered sugar and top with a royal icing shamrock. Serve immediately.

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