Grocery · 16 oz
Fillo Dough Sheets
What it is
Fillo dough is a very thin, unleavened dough made from flour, water, and a small amount of oil. It is typically sold frozen in thin layers, separated by plastic wrap or parchment paper. When baked, fillo dough becomes incredibly crisp and flaky, offering a delicate texture to a wide range of dishes. Its lightness is a key characteristic, making it a popular choice for both sweet and savory preparations.
How people cook with it
This versatile dough is a staple for creating impressive pastries and appetizers. Its unique texture adds a delightful crunch.
- Layered pastries
- Savory pies
- Sweet desserts
- Appetizer cups
To use fillo dough, it must be thawed properly, usually overnight in the refrigerator. Once thawed, gently unroll the package. Keep the sheets covered with a damp cloth or plastic wrap while you work, as they dry out very quickly. Brush each layer lightly with melted butter or oil before layering it with other sheets or filling. This process builds up the characteristic crispness and flakiness when baked. Handle the dough with care as it is very delicate.
How it differs from similar foods
Unlike puff pastry, which relies on butter layers to create steam and puff up, fillo dough is much thinner and achieves its crispness through multiple, delicate layers baked with fat. It does not puff significantly but becomes shatteringly crisp.
Who it is for
Home cooks and professional bakers alike use fillo dough to create elegant and delicious dishes.
How to keep the rest
Store any unused, thawed fillo dough tightly wrapped in its original packaging or plastic wrap, then place it in an airtight container. Refrigerate and use within a day or two. It is not recommended to refreeze thawed fillo dough.