Phyllo pastry, also spelled filo pastry, is a paper-thin unleavened dough used in a variety of sweet and savory dishes. Its delicate layers create a characteristically flaky and crispy texture when baked. Typically made from flour, water, a small amount of oil, and sometimes cornstarch or vinegar, phyllo dough has a neutral flavor, allowing it to absorb the flavors of the fillings and other ingredients it's paired with. The pastry sheets are incredibly thin, almost translucent, and require careful handling to prevent tearing. Find pre-made phyllo dough sheets in the frozen section of most grocery stores. Mastering this delicate dough is key to perfect baked dishes.
Experience smarter, stress-free cooking.
Phyllo pastry dries out very quickly, so proper storage is essential. Unopened phyllo dough should be kept refrigerated until ready to use, checking the expiration date. Once opened, keep the stack of phyllo covered with plastic wrap followed by a slightly damp towel to prevent it from drying out as you work. If you have leftover sheets, rewrap them tightly and store them in the refrigerator for a few days or freeze them for longer storage (up to 2 months). Thaw frozen phyllo in the refrigerator overnight before using. Be careful when unfolding thawed phyllo sheets, as they can be delicate and prone to tearing.
Available now for early access users.
