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FILLO DOUGH

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What are some simple and cool, savory and sweet things I can make with fillo dough?
I have a whole box that I don't know what to do with. :)
Are the possibilities limitless or I am I restricted to things like baklava?
Thanks!

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  1. mini fruit- or custard-filled tarts or quiches - sweet or savory - made in a muffin pan
    napoleons [again, sweet or savory]

    1. spinach and feta cheese between layers of phyllo is delicious. Search for spanikopita recipes if you want to get fancier.

      1. Baklava is one of my favorites. Nothing wrong with it.

        http://allrecipes.com/Recipe/Baklava/...
        http://members.aol.com/ebgweb2/50Pakh...

        Here are a couple of Armenian recipes that use fillo dough:

        Cheese or Spinach Beoreg - Baked Cheese or Spinach Pie with Filo
        http://members.aol.com/ebgweb2/26Beor...

        1. My mom used to make this Egyptian filo thing filled with onions, ground meat, etc. Unfortunately I don't know what it's called or what her recipe was. But I think what would be really good is to use lahmajun filling (ground lamb, tomatoes, spices, onions, etc).

          3 Replies
          1. re: Miss Needle

            I made this a couple of years ago for a cast party after playing Pharoah in "Joseph & Amazing etc" - it was delicios and a crowd pleaser - makes a good finger food snack

            Feteer bel Asaag.

            1. re: FrankJBN

              What a perfect way to segue from the play! Good thinking.

              1. re: FrankJBN

                Thanks for the name of the dish.

            2. Puff Pastry Shells

              Ingredients:

              • 2 phyllo dough pastry sheets
              • - egg wash

              Method:

              1. Preheat oven to 400°F.
              2. On a lightly floured surface roll out 1 pastry sheet 1/8 inch thick (about 15 by 11 inches) and with a 2-inch round cutter cut out 12 rounds.
              3. Roll out second pastry sheet and cut out 6 more rounds in same manner.
              4. Roll out remaining pastry sheet and cut out 4 more rounds in same manner. (There will be a total of 16 rounds.)
              5. Transfer 8 rounds to a large baking sheet.
              6. With a 2 1/2-inch round cutter cut out and discard centers from remaining 8 rounds to make rings.
              7. Prick rounds on baking sheet with a fork and brush lightly with some egg wash, being careful not to let wash run over edges.
              8. Center pastry rings on rounds, pressing together lightly to adhere.
              9. Brush tops of rings lightly with some egg wash, being careful not to let wash run over edges.
              10. Bake pastry shells in middle of oven until golden, about 9 minutes, and transfer to a rack.
              11. With a paring knife carefully cut out and remove pastry centers to form cavities.
              12. Pastry shells may be made 2 days ahead and kept in airtight containers.
              13. Reheat pastry shells in middle of a 400°F. oven until warm before serving.

              1 Reply
              1. re: speyerer

                speyerer, I hate to be a naysayer, but the recipe you cited seems to be a puff pastry recipe, which is quite different from phyllo/fillo/filo. Phyllo can "puff," but only with multiple layers interspersed with a butter wash. One later of phyllo is simply paper thin and does not work in this recipe.

                Sorry to point it out.

                Cay

              2. Thanks these all soound awesome I can't wait to try and eat yummy things. :)

                1 Reply
                1. re: cremebrulee

                  You can make a durned fine Beef Wellington with Phyllo instead of puff pastry

                2. Just out of curiousity -- does anyone have a recipe for homemade phylo/fillo dough? Or is it even worth th trouble of attempting to make it?

                  8 Replies
                  1. re: Tehama

                    In one word "NO" It is not worth the trouble of attempting to make phyllo dough.

                    1. re: Deborah

                      My grandmother used to do it, stretching it so thin over her kitchen table that you could read through it. But I've never tried. I fear it's a lost art.

                    2. re: Tehama

                      Hi Tehama,

                      Here you go:
                      http://greekfood.about.com/od/greekbr...

                      Note that the author of the recipe states that achieving the thinness of commercial phyllo is close to impossible.

                      If you decide to give it a try with the rolling pin, please let us know how it went...you know, AFTER you've uncurled yourself from the fetal position on the floor of your kitchen.

                      Yoroshiku,
                      Andy

                      1. re: AndyP

                        How kind of you! Thank you for the link. Buying a pasta machine has long been on my list of to-do's... will give this a go hopefully in the near future. Have a great weekend!

                        1. re: AndyP

                          Has anyone tried this? The pasta roller setting at 9 isn't nearly as thin as commercially made phyllo. I'm wondering how it tastes, if it's as flakey and crunchy.

                          1. re: AndyP

                            The wonderful thing about the way my grandmother did it is that she had one giant piece the size of her table, i.e. 4 feet x 6 feet. Yes, it was as thin as commercial dough. It did have a slightly thicker border, and I think I remember that was cut off before the strudel was made. She would put a line of prepared apples or cherries near the border, and flip the whole thing over and over until the apples were wrapped up. Actually, I now remember that this all happened on top of a floured linen tablecloth, which was the aid to flipping. I was young and foolish and not paying enough attention!

                          2. re: Tehama

                            I saw an episode of one of those how stuff is made shows on Discovery about phylo. It was interesting to see them stretching the dough to impossible thinness on these big tables, layer by layer. After seeing that, I vowed I would never even try.

                            1. re: Tehama

                              I always make my own fillo dough. However, it is one kind of dough for savory pies (just flour, salt and water), and the other (with eggs, egg yolks and yoghurt) for real homemade baklava. Dough for pies is rolled in flour or stretched on oily surface, baklava dough is rolled in cornstarch.

                            2. There's a Greek import store on Mission "top of the hill" Daly City. They have fresh phyllo that come in two thicknesses. Nice people, too!!

                              1. I always love a stuedal or roll up using several layers - then fill with your favorite combo - roll up like a big huge eggroll, bake, then slice. I did one wih steamed brocolli, cheese (grated and ricotta), egg to bind. You could fill it with almost anything - ohhhhh, like seafood stuffing. Been wanting to make a nice comfy pot pie with phyllo as the top.

                                3 Replies
                                1. re: lexpatti

                                  The most important tip about filo, IMNSHO, is this: DO NOT WORRY ABOUT KEEPING IT WHOLE and do not worry about tearing it or even drying it out. It is always wonderful, especially if you slather butter between the sheets. It works to make turnovers of almost anything, one crust pies with veggies or meat or both as the filling, etc. You can make turnovers of spinach and garlic and onions and feta; turnovers of onions and mushrooms and feta or other cheese; turnovers of squash; turnovers of fruit; turnovers of meat; and pies of all kind - potatoes, onions and feta, etc.

                                  You can relax when using it and it's a GREAT addition to your General Stuff I Always Keep Around list. I keep a box of it in the freezer all the time.

                                  1. re: oakjoan

                                    I completely agree oakjoan. I have had so many people say they are scared to work with phyllo because it's difficult and it tears. I say, just stick it back together and throw on another layer.

                                    DH wonderful little triangles stuffed with a tiny dice of curried chicken and veggies. There really isn't a recipe. He just makes a filling to taste and folds them up.

                                    1. re: oakjoan

                                      Can we talk brands for a minute? It seems to me that the Olympus (?) falls apart less than the Athena brand I used to use. Thoughts?

                                  2. Slice sheets lenthways into about 2"-3" strips. As always, brush each side with melted butter. Unsing a single strip, place about a teaspoon of preserves or canned pie filling about 1/3" in from one end. Then begin loosely "flag folding", ie loosely fold over one corner to the opposite side and continue to the end at which time you'll have a double bite-size phyllo triagle. If you wish, sprinkle with sugar. Bake at 350 for 8 - 10 min until golden.

                                    And of course, your filling could be anything your mind dreams up.

                                    1. I have to tell you a trick, which is that you can use a lot less melted butter between the sheets if you sprinkle a large pinch of dried bread crumbs, i.e. just dab here and there with butter, and then sprinkle with crumbs. It separates the sheets so they crisp without using so much butter.
                                      Then make apple strudel! make apple pie filling, then wrap it up in phyllo, brush with butter on the outside, then pop it in the oven.

                                      Or, OMG, the amazing asparagus strudel in the Silver Palate!!!!