Other
Filo Pastry
The same stretched wheat dough as phyllo: flour and water rolled into translucent sheets, then layered with fat so they bake into flakes.
Origin
A pastry of the eastern Mediterranean and the Middle East.
Flavour
Plain dough, crisp once baked.
How to use it
Thaw it in the pack, keep the sheets covered, and butter each layer.
Storage
Refrigerate or freeze. Dry sheets shatter.
Recipes using it
Checking your allergy settings…
