What could possibly be better than a s’more you ask? Well, S’more lasagna! It might sound a little bit weird at first, but just look at these pictures. I mean, how can you say no to that!?! So, you’re probably wondering how in the world we came up with an idea like this… It all started when we were making Baklava. Everybody loves a s’more, but who wants to go through the hassle of making a bonfire just so they can have one s’more? No one! We took the concept of Baklava and applied it to s’mores, and now we have S’more Lasagna!
Now, we’re going to start by asking you the real question, is it spelled phyllo or filo? Well guess what? It doesn’t really matter. Phyllo or filo, it’s the same thing! Just thought we’d share that tidbit of info since we ourselves were fairly confused on the namesake! (however, for us we’ll stick with phyllo!)
In this recipe we use phyllo dough. Some people might be afraid of it, but don’t be! And if you are afraid, we are going to give you some tips in this post, so fear no more!
- Don’t be scant with the butter! Basically, butter is what is going to flavor your phyllo dough, so if you think you’ve used enough, put a little more on! (you know our life motto- everything is better with butter!)
- Let it thaw completely before you even think about opening the packages! By letting it thaw all the way before opening it, you’ll prevent it from breaking before you even get to use it. Phyllo dough is really thin, so it’s very fragile and will easily break if you try to unroll it before its thawed all the way (trust us-been there, done that!)
- When you start working with the phyllo dough, keep it covered! If you don’t, it will dry out and then become really brittle and difficult to work with.
- Don’t cover it with a damp cloth like a lot of directions might say, it will make your dough to wet and the sheets will stick together.
Now, we think you’re ready to begin!
1/2 package of phyllo dough
8 tbsp (1 stick) butter
18 graham cracker squares
1 cup marshmallow fluff*
3/4 cup chocolate chips
- Butter the bottom of a 8×8 pan with a pastry brush. Lay down 1 sheet of phyllo dough and butter it. Repeat this until you have 7 layers of buttered phyllo dough**
- Spread 9 graham crackers with marshmallow fluff (use 1/2 the marshmallow fluff in the process) and lay them on top of the 7th layer of buttered phyllo dough. It’s okay if they overlap a little bit. Sprinkle with half of the chocolate chips.
- Lay down 2 sheets of phyllo dough, buttering each.
- Repeat step 2, using up the remaining ingredients.
- The top layer of Phyllo dough should be 6-8 layers of buttered dough, make sure to butter the top layer too.
- Chill 10 min, than cut into squares, 3×3, than cut your squares diagonally, so that you have triangles. Bake at 350F for 35-40 min, until the tops of the lasagna is golden brown.
*We used homemade marshmallow fluff, which is really easy to make, but you can also use store bought marshmallow fluff if you would prefer. We used this recipe.
**Your phyllo dough is going to be longer than your pan, thats okay. You can either cut them to fit or simply just fold the dough over for your next layer. If you do fold it over (which is what we did, who wants to bother with cutting them anyway?) make sure you butter between the layers!
We hope that you love this as much as we do! And if you bake it let us know in the comments how it turned out!
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