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Baklava and Spanakopita (spinach pie) are the two most-referenced recipes that use phyllo dough.
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Phyllo (filo, fillo) is the papery-thin dough used with many types of sweet and
savory fillings. It is always
buttered
and layered – typically with 5-20 sheets - before any ingredients are
added. The result is a crisp and wonderfully flaky crust or wrapping.
While it is a simple combination of water,
flour, and oil, the sheets are so delicate that some experience is required when handling or making from scratch.
A Little Bite of History
The exact origin of this pastry dough is debatable. The term phyllo
means “leaf” in the Greek language, but many guess that the recipe
originated in Turkey. It is known by other names: ouarka (Morocco), breik (Tunisia), bourekia (Greece), and strudel (Central Europe).
Traditionally, it was deemed so difficult to make that girls went
into training at the age of five. They were not considered accomplished
until many years later.
Varieties
Fresh dough is available at some specialty markets. Because it has not been frozen it is easier to manipulate.
Frozen phyllo is more convenient, however, and can remain in the freezer up to four months.
Varying thicknesses are available: #7 is thinner and best for sweet
dishes while a #4 is better suited to heartier foods such as meats and
vegetables.
Size of sheets will also vary, but amounts are usually sold in
one-pound packages. The sheets are rolled together and must be
unwrapped very carefully.
Pre-formed shapes, such as muffin cups, are also sold and are ideal for individual quiches.
Buying Tips
For frozen dough, purchase packages with the longest “use” or “sell” date.
Always purchase a little extra. While most rips and tears can be patched, some sheets may be lost in the process.
Storage Tips
Frozen dough can remain in the freezer for up to four months. If baked first, it is good for about one month.
Usage Tips
• Thawing – about 24 hours in the refrigerator - is critical to the success of pastry-making.
• Always have plenty of plastic wrap available to protect sheets from drying and cracking.
• Score the dough before baking to make it easier to cut.
• Phyllo dishes cannot be prepared in the microwave.
• For recipes that don’t require shaping, the dough can be baked ahead of time and then layered.
• Always have the other ingredients prepared before buttering
sheets. You will need to work quickly once the dough has been removed
from the refrigerator.
• To reduce fat and calories, use cooking spray instead of butter to coat the layers.
Substitution Tips
Use puff pastry instead.
Try one of our favorite phyllo recipes:
Baklava
Cappuccino Phyllo Cups
Greek Spinach Pie
Suggested Pairings
Cheeses, chili, cinnamon, coconut, cream, fruits, meats, nuts, olives, seafood, sugar, vegetables
