1. Allow fillo dough to thaw overnight at room temperature.
2. Carefully unroll sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo coved until needed. Do not leave it uncovered for more than a couple of minutes to avoid drying out.
5. Microwave butter until melted.
6. Brush each layer of fillo with melted butter, margarine, oil or vegetable spray.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Generally bake on an ungreased cookie sheet in a preheated 350ºF oven until golden brown.
Tips: Use approximately ½ cup butter or oil for 16 sheets of fillo dough.
Use approximately ½ tablespoon of butter per fillo sheet. 8 tablespoons= ½ cup= 1 stick butter.
Conventional Oven: Bake from Frozen.
1. Preheat oven to 375°F (190°C).
2. Unwrap product and place on non-stick baking sheet.
3. Bake on middle oven rack for 30 minutes or until golden brown.
4. Let stand 3 minutes before serving.
* Individual oven temperatures may vary.
1. Allow fillo dough to thaw in refrigerator overnight.
2. Allow unopened package to stand at room temperature for 2 hours.
3. Cover shredded fillo completely with plastic wrap, then damp towel.
4. Remove a handful of shredded dough and loosen by gently pulling strands with both hands working in opposite directions.
5. Lay shredded fillo on ungreased pan and spread with fingertips.
6. Replace unused shredded fillo in plastic bag, seal tightly and refreeze.
No. Fillo consists of paper-thin sheets of dough that you brush with butter before baking. Puff pastry consists of thicker dough and involves more butter and folding of the dough. When baked, Fillo remains thin and crispy, while puff pastry expands, or "puffs". Think fat croissants (puff) versus delicate spring rolls (Fillo). The resulting textures can be satisfying but are very different.
Fillo dough should be stored in the freezer until use, but must be refrigerated overnight to thaw properly. Leftover Fillo can be refrozen or it can be refrigerated for two weeks if tightly sealed in plastic wrap.
In order to make Fillo pastry light and flaky, you must brush each or alternate sheets with melted margarine, butter, or oil before baking (butter makes for a more flavorful result). Then, while being baked, the sheets will separate to create a light and flaky pastry.
When using Fillo dough to prepare a pastry or dish, it can dry out pretty quickly. To prevent this, lay Fillo flat on a sheet of parchment paper, then place another sheet of paper on top of exposed Fillo. Place a damp kitchen towel on top of the parchment paper. This will stop the Fillo from drying out while you are working with it.