Filo pastry, also known as phyllo pastry, is a paper-thin, unleavened dough widely used in Mediterranean, Middle Eastern, and Balkan cuisines. Its delicate, flaky texture and neutral flavor make it incredibly versatile for both sweet and savory dishes. The dough is made from flour, water, a little oil, and sometimes vinegar, stretched and layered until it's almost translucent. When baked, filo transforms into a delightfully crisp and shatteringly light pastry, adding a satisfying crunch to any recipe. Finding pre-made filo dough in the refrigerated or frozen sections of well-stocked grocery stores is also possible making it accessible for home cooks seeking easy to work with pastry options.
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Unbaked filo pastry should be kept refrigerated to prevent it from drying out. Keep it tightly wrapped in its original packaging or an airtight container. Once opened, work quickly and cover the stack of sheets with a damp towel to prevent them from becoming brittle. Opened filo can be stored in the refrigerator for a few days. For longer storage, filo pastry can be frozen; wrap it well in plastic wrap and then in foil or a freezer bag. Thaw it in the refrigerator overnight before using.
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