Biscoff Mini Crinkle Pies

Social media introduced me to the magic of the crinkle pie, and honestly, I haven’t looked back. Traditionally, these are made as one large pie, but I love turning trends into real-life, practical bakes, so these mini versions were born.

These Biscoff mini crinkle pies are crisp, creamy, and perfectly portioned. Using phyllo pastry keeps them light and flaky, while the custard adds protein and balance (yes, dessert can do both). From a nutrition coaching perspective, this is a great example of intentional baking: smaller portions, big flavour, and ingredients that actually satisfy, meaning you don’t feel the need to overdo it.

They’re simple enough for beginners and impressive enough to serve guests, which makes them one of my favourite easy baking recipes for the week.

Ingredients

For the crinkle pastry

• 4 sheets phyllo pastry
• 2 tablespoons Biscoff spread
• Melted light butter (or butter of choice)

For the custard filling

• 1 egg
• 2 tablespoons skyr or Greek yoghurt
• 1 tablespoon melted Biscoff spread
• About ¼ cup milk

Ingredient substitutions & swaps

• Phyllo pastry: Filo pastry is the same thing — just a different spelling.
• Skyr: Swap for Greek yoghurt or a high-protein plain yoghurt.
• Milk: Any milk works here — dairy or unsweetened plant milk.
• Butter: You can use regular butter or a light olive oil spray for a lighter option.

Step-by-Step Method

1. Prepare the phyllo strips

Lay one sheet of phyllo pastry flat. Spread a thin line of Biscoff spread along the long edge. Fold the pastry over by about 2 cm, then repeat folding until you form a long, thin strip.
Coach tip: Phyllo dries quickly, keep unused sheets covered with a damp towel.

2. Shape the crinkle pies

Loosely coil each strip and place it into a muffin tray cavity. Brush generously with melted butter, making sure to coat as many folds as possible.
Coach tip: Butter between layers is what gives phyllo pastries their signature crunch.

3. First bake

Bake at 180°C (356°F) for 10 minutes, until lightly golden and crisp.

4. Make the custard

Whisk together the egg, yoghurt, melted Biscoff, and milk until smooth.
Coach tip: The yoghurt adds protein and creaminess without needing heavy cream.

5. Fill and finish baking

Carefully spoon the custard into each baked crinkle pie. Return to the oven and bake for another 20 minutes, until the custard is just set.

6. Cool and finish

Let cool slightly. Top with extra Biscoff spread and biscuit crumbs if desired, then enjoy.

Tips & Variations

• Add crushed Biscoff biscuits into the custard for extra texture
• Dust with icing sugar instead of extra spread for a lighter finish
• Make them savoury by skipping Biscoff and using cheese and herbs
• Serve warm for a dessert vibe or cooled for a snack-style treat
• These also work beautifully as part of a brunch spread

Frequently Asked Questions

What is phyllo pastry?

Phyllo pastry is an ultra-thin, unleavened dough used in many Mediterranean and Middle Eastern sweet pie recipes. It bakes up crisp and flaky when layered with fat like butter or oil.

Where can I buy phyllo from?

Phyllo pastry is usually found in the freezer section of supermarkets, near puff pastry. You can also find it in Middle Eastern or Mediterranean grocery stores.

Can I make these ahead of time?

Yes. Bake fully, cool, and store, then reheat gently before serving.

Can I make these without an oven?

Yes, these work well in an air fryer. Use a heat-safe muffin pan and check a few minutes early.

Are crinkle pies difficult to make?

Not at all. Despite their fancy look, crinkle pies are very forgiving, perfect for beginner bakers.

Can I freeze them?

They’re best fresh, but you can freeze baked pies and reheat until crisp.

Storage, Serving & Reheating

• Storage: Keep in an airtight container in the fridge for up to 3 days
• Serving: Best served warm or at room temperature
• Reheating: Oven or air fryer at 160°C (320°F) for 5–7 minutes
• Avoid microwaving if you want to keep the phyllo crisp

Final Note

If you try these Biscoff mini crinkle pies, leave a comment, rate the recipe, or share your version online, I love seeing how you make these recipes your own. Your feedback also helps others feel confident trying something new.

These mini crinkle pies are proof that desserts don’t need to be complicated to feel special. With flaky phyllo pastry, creamy custard, and just enough Biscoff indulgence, this is one of those recipes you’ll come back to again and again; simple, balanced, and genuinely enjoyable.

Alex 🙂