What is
Filo Pastry?

Filo pastry, also known as phyllo pastry, is a very thin unleavened dough used for making pastries in Middle Eastern and Balkan cuisines. It is known for its flaky texture and versatility in both sweet and savory dishes.

Origins & History

Filo pastry is believed to have originated in the Middle East, particularly in Turkey, and has been used for centuries in various traditional dishes. It became popular in Mediterranean cuisine and is now widely used in many cultures.

Taste & Texture

The taste of filo pastry is often neutral, allowing it to absorb flavors from the fillings. When baked, it becomes crispy and flaky, providing a delightful texture.

Ingredients

Flour

A powder made from grinding raw grains, typically wheat, and is the main ingredient in filo pastry.

Water

Used to hydrate the flour and create the dough.

Salt

Enhances the flavor of the pastry.

Oil or melted butter

Used to brush between the layers of pastry to help achieve the crispy texture.

This item may contain the following allergens:

Gluten