Crinkle Phyllo Dough Recipe (2024)

FAQs

How many sheets of phyllo dough should I use? ›

Typically, phyllo dishes should have a finished thickness of 3 to 10 sheets per layer. (A one-pound box of phyllo contains about 20 sheets.) Tip: Phyllo pastries can often be very brittle when baked. We recommend using a serrated knife to cut the finished dish to prevent all of the filling from squishing out.

Tip #2: Add Butter or Oil for Flaky Phyllo Layers

To get that flaky effect, you need to brush some sort of fat between each layer of dough. Usually I use unsalted butter, which gives the finished product a beautiful golden color.

It's important that you don't let your filo pastry dry out! This can happen in just a couple minutes, and your filo will crack and become unusable.

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

Phyllo for pastries is very thin, used for delicate pastries like baklava, and rolled pastries. Each one-pound box contains approximately 24 sheets.

Phyllo dough is usually found in the frozen food section, either in flat squares or in rolls. One package contains dozens of paper-thin sheets of phyllo. Most preparations use 5 or more of these sheets stacked together. These sheets can become gummy if too damp or brittle if too dry.

In order to get golden, individual layers, you need to brush each layer of phyllo with butter or oil. Use a pastry brush, and remember that each sheet will soak up around 1 Tbsp. of fat, so plan accordingly.

Filo pastry is basically an unleavened dough which can be used to wrap or top a filling. It has a satisfying bite, is made up of many. All layers should be brushed with butter before baking – a little trick that will make all the difference.

The tissue-thin sheets made from unleavened dough are used predominately in Greek and Middle Eastern countries. The sheets are always layered with oil or butter, which creates the crispy, flaky texture when baked.

Even better, switch your pastry from shortcrust or puff to filo. This is the lowest-fat pastry by far, with 2.9g fat per 100g. This compares with 26.2g for puff or 31.4g for shortcrust. Filo is the lowest-calorie option too, and it's easy to use.

How do you score phyllo dough? ›

Always score the top layers of the phyllo dough with a sharp knife before baking or freezing. This will help in serving the dish after it's baked. Follow recipe instructions on how many pieces to score. If you plan on serving this on a busy holiday, I bake mine ahead of time and freeze it.

To achieve a crispy and light texture with phyllo dough, make sure to brush each layer with melted butter or oil. Additionally, avoid overloading the layers with too much filling, as this can contribute to a soggy result. Bake at the recommended temperature, and keep a close eye on it to prevent over-browning.

“Well-wrapped, pie dough can be stored in the fridge for two to three days, or in the freezer for up to three months,” says David. “After day three in the fridge, you can expect your dough to oxidize, turning a grayish color.” This is completely normal, but can be postponed by adding a bit of vinegar to your recipe.

Bring the packaged phyllo to room temperature before opening and using. Remove the thawed phyllo from the package and unroll the sheets. Cover the unrolled phyllo with a sheet of waxed paper covered by a damp towel to keep it moist.

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.

Description. Frozen uncooked filo pastry 7 sheets. Each approx. 480mm x 255mm).

Athens Fillo Dough Twin Pack - apx 20 sheets per pack.