What are phyllo (filo) pastry sheets? About the ingredient phyllo (filo) pastry sheets. Including 196 recipes with phyllo (filo) pastry sheets, nutrition data, and where to find it.
Phyllo dough is made with flour, water, and a small amount of oil and raki or white vinegar, though some dessert recipes also call for egg yolks. Homemade phyllo takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet. A very big table and a long roller are used, with continual flouring between layers to prevent tearing.
Machines for producing filo pastry were perfected in the 1970s, which have come to dominate the market. Phyllo for domestic use is widely available from supermarkets, fresh or frozen.
Phyllo should not be confused with puff pastry, which like phyllo has multiple layers, but is made with butter or oil between layers. When the layered phyllo preparation is baked or deep-fried it becomes crispy and resembles puff pastry, though their preparation is very different and they are generally not substituted for one another.
Phyllo can be used in many ways: layered, folded, rolled, or ruffled, with various fillings.
Phyllo (filo) pastry sheets are usually found in the frozen foods section or aisle of the grocery store or supermarket.
Phyllo (filo) pastry sheets are a member of the Baked Products USDA nutritional food group.
|1 sheet dough||19|
|British (UK) term:||Phyllo (filo) pastry sheets|
|en français:||feuilles de pâte phyllo de pâtisserie|
|en español:||hojas de pasta filo|
There are 196 recipes that contain this ingredient.
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