Phyllo Dough 101 by Bridget
Phyllo, or filo, dough is puff pastry’s Greek cousin. They’re both known for layers of dough. While puff pastry is created by incorporating butter into the dough, phyllo dough is virtually free of any fat—that gets added in right before baking.
Phyllo dough doesn’t puff when it bakes—it crisps. The thinner-than-paper-thin phyllo layers are crunchy, flaky, and shatter when cut or bitten. Have you ever eaten baklava? Yep. This is the stuff that makes it so flaky and amazing. Well, phyllo and a lot of butter.
Yes, you can make phyllo at home. The basic ingredients are simple: flour, water, vinegar, and a little oil. I don’t want to discourage you from making anything at home, BUT you’d be hard-pressed to create the thin layers you’ll find in the frozen variety.
Phyllo typically comes in two forms: in sheets and cups. The sheets are normally in two sealed rolls per box. You might only need one roll for a single recipe. Sheets need to be thawed in the refrigerator overnight.
Shells are actually pre-baked, but should be crisped in the oven. Keep them in the fridge until you’re ready to use them. For unbaked fillings, crisp the shells in the oven for about 5 minutes. Let cool and fill. For baked fillings, don’t pre-crisp. Fill and bake until done.
Phyllo shells make the simplest of mini bites look elegant. I filled these with lemon curd straight from the jar and topped with a raspberry. Simple and exquisite. They make darling mini pies.
Shells aren’t limited to dessert fare though! Fill with chicken salad, or taco meat, or bruschetta topping. Any chopped herb on the top makes these fancy. The possibilities are endless—and delicious.
To use the sheets, carefully unfold and top with a slightly damp dish towel. This will help make the sheets easier to work with and keep from tearing. If they do tear, well, it really doesn’t matter. Save the best sheet for the top of whatever you’re making.
The magic of phyllo sheets comes in the layering. You’ll brush oil or melted butter between each layer of phyllo. I’m using olive oil for this spinach pie. Oil the dish, add a sheet of phyllo, brush with oil, top with another phyllo sheet and repeat.
Add the filling. This combination of spinach, onion, garlic, feta, and goat cheese is a take on the traditional Greek Spanakopita.
Once filled, top with more layers of phyllo brushed with oil.
The phyllo bakes up crunchy and light with the most satisfying crackle when you dive into it.
Looking for more ways to cook with phyllo? We have you covered!
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