Filo is a thin sheet of dough that is used to make many popular Greek dishes such as baklava and spanakopita.
What is the difference between phyllo dough and puff pastry
Filo is an almost weightless dough that is made with an insignificant addition of water and fat, most often without eggs.
Before baking, the layers are usually coated with vegetable or animal oil, and some kind of filling is wrapped in a stack of phyllo sheets - sweet, spicy, vegetable, meat, whatever.
Filo dough is often mistakenly classified as “puff pastry”, although the technology for its preparation is different - the layers are placed on top of each other, rather than baked from one layer.
Traditionally, among the Greeks and Turks, filo is used to make baklava, but in the kitchen, the paper-thin dough can be used more widely.
What are the benefits of phyllo dough
Filo dough contains minerals, B vitamins, choline and other beneficial substances.
The product gives you a feeling of fullness, helps improve the functioning of the digestive system, improve metabolism, and recover after a hard day at work.
How to properly store phyllo dough
Filo dough is stored only in the freezer, since it defrosts in the refrigerator in about 8-9 hours (before preparing the pies, the box with the dough should be removed from the freezer and placed in the refrigerator overnight), and only in a closed box, since it is exposed to air.
The dough immediately begins to dry out.
