Grocery · 16 oz
Thin Fillo Dough Sheets
What it is
These are extremely thin, unleavened sheets of dough made from flour, water, and a little oil. They are typically sold frozen or refrigerated in a package. When baked, fillo becomes incredibly crisp and flaky, offering a delicate texture that is a hallmark of many Mediterranean and Middle Eastern pastries. The dough is so thin that multiple layers are often used to create structure and crunch.
How people cook with it
Fillo dough is a versatile ingredient for both sweet and savory dishes. Its unique texture makes it ideal for creating elegant and impressive baked goods.
- Layered pastries
- Savory pies
- Sweet desserts
- Appetizer cups
To use fillo dough, it must be thawed properly if frozen. Keep the sheets covered with a damp cloth while you work to prevent them from drying out. Brush each layer with melted butter or oil before adding the next. This layering and brushing process is key to achieving the signature crispness. Fillings can range from spiced nuts and honey for desserts to cheese, spinach, or meat for savory applications. Bake until golden brown and puffed.
How it differs from similar foods
Unlike puff pastry, which relies on layers of butter folded into dough to create steam and lift, fillo dough is stretched extremely thin. This results in a much lighter, crispier, and more delicate texture rather than a rich, buttery flakiness.
Who it is for
Home cooks looking to create authentic Mediterranean and Middle Eastern inspired dishes will find this ingredient useful.
How to keep the rest
Store unused fillo dough tightly wrapped in plastic wrap and then in an airtight container in the refrigerator. It is best used within a few days of opening. If frozen, keep it in the original packaging until ready to thaw.