Unwrap and Keep It Moist: Carefully unroll the phyllo dough and lay it flat on a clean surface. Phyllo dough dries out quickly, so cover the sheets with a damp cloth as you work. This will prevent it from cracking and help keep it flexible.

Butter Each Sheet: Brush a light layer of melted butter onto the first sheet of dough. Then, layer another sheet of phyllo on top and brush it with butter again. Repeat this for 4-5 layers, creating a solid base for your dessert. The butter will help the dough bake up golden and crispy.

Mix It Up: In a medium-sized bowl, combine the cream cheese, powdered sugar, vanilla extract, and cinnamon. Use a hand mixer or whisk to blend it all together until smooth and creamy. Give it a quick taste to check the sweetness—add more powdered sugar if you like it sweeter!

Customize the Flavor: If you want to get a little creative, this is the time to add fruit, chocolate chips, or even a splash of liqueur like Grand Marnier for an extra touch of elegance. Just fold the extras into your cream cheese mixture until evenly distributed.

Fill the Dough: Take your phyllo dough stack and spoon the cream cheese filling onto the center of the dough. Don’t overfill—aim for a generous but controlled amount to ensure it all stays neatly tucked inside as it bakes.

Fold and Seal: Carefully fold the edges of the phyllo dough over the filling, then fold up the sides to create a neat, sealed package. Make sure everything is tightly wrapped to prevent the filling from leaking out.

Preheat the Oven: Preheat your oven to 375°F (190°C) while you finish assembling your Dessert Xango.

Bake: Place your wrapped dessert on a baking sheet lined with parchment paper, seam-side down. Bake for about 20-25 minutes, or until the phyllo dough is golden and crispy. Keep an eye on it as it bakes to avoid over-browning. The scent of freshly baked phyllo will be your cue that it’s almost done!

Cool Briefly: Once out of the oven, let your Dessert Xango cool for a few minutes. This helps the filling set and makes it easier to slice without spilling.

Slice and Serve: Cut the Dessert Xango into portions, garnish with a dusting of powdered sugar or drizzle with caramel or chocolate sauce for a finishing touch. It’s best enjoyed warm, so dig in right away for the full experience!