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FAQs

PHYLLO DOUGH FAQs

  1. What is phyllo dough?
    • Phyllo means “leaf” in Greek.  The tissue-thin sheets made from unleavened dough are used predominately in Greek and Middle Eastern countries. The sheets are always layered with oil or butter, which creates the crispy, flaky texture when baked. If you’ve had delicious spanakopita or decadent baklava, then you’ve had phyllo dough!  Find it in the freezer section of your local grocery store.
  2. What are the advantages of phyllo dough?
    • The process of layering, unique to phyllo, results in the light, flaky texture.
    • Relevant to today’s health conscious consumer, phyllo dough has no saturated or trans fats.
    • Enhance recipe flavors by sprinkling herbs, seasonings, or breadcrumbs between the layers.
    • Create interesting shapes to fill and enjoy such as: beggar’s purses, triangles, cups, rolls, pinwheels, etc. The possibilities are endless!
    • Make ahead. Many phyllo dishes can be assembled and frozen in airtight containers prior to baking. Do not defrost prior to baking.
    • Perfect for savory or sweet recipes, its versatility is the perfect canvas to create mouthwatering creations.
    • Phyllo is extremely versatile; so don’t be limited with traditional phyllo dough recipes.  Phyllo dough is awesome as a pizza crust, lower in fat with a delightful flaky texture.
  3. How do I defrost frozen phyllo dough?
    1. Thaw and store in refrigerator.
      • Remove sealed phyllo roll(s) from box and place in refrigerator overnight.
      • Bring phyllo dough to room temperature prior to use (about 2 hours).
      • Phyllo must be completely thawed and at room temperature for best results.
      • Unopened phyllo has a refrigerated shelf life of 4 weeks thus it can be on hand and ready to use whenever needed.
    2. Thaw and use at room temperature.
      • Remove sealed phyllo roll(s) from box. Place phyllo on counter at room temperature at least 3 hours.
      • Phyllo must be completely thawed and at room temperature for best results. Do not open until all other ingredients are assembled and you are ready to work.
      • Remove any phyllo you don’t need for your recipe, re-roll, wrap in plastic and refreeze up to expiration date.
  4. How do I prevent phyllo dough from drying out?
    • Immediately cover unrolled thawed phyllo with plastic wrap, then a slightly damp towel. Keep phyllo covered until needed.
    • Uncover to remove sheets as needed, and then promptly recover.
  5. What’s the easiest way to layer phyllo dough?
    • Place one sheet of phyllo dough on clean work surface. Use cooking spray to lightly coat each sheet.
    • With less chance of tearing, it’s quicker than brushing and healthier than melted butter.
    • See “How to Layer Phyllo Dough” video.
  6. What is the traditional way to layer phyllo dough?
    • Place one sheet of phyllo dough on clean work surface.
    • Lightly brush each layer of phyllo with melted butter or olive oil.
    • To prevent edges from cracking, lightly brush edges first and then work into center.
    • For fewer tears, use a soft bristle brush to spread oil or butter over phyllo.
    • See “How to Layer Phyllo Dough” video.
  7. What are other helpful tips for working with phyllo dough?
    • Bring phyllo dough to room temperature prior to use.
    • Do not open phyllo until ready to assemble recipe.
    • Be organized and work quickly.
    • Phyllo is more forgiving than you think. If it tears, simply patch it back together and layer with another sheet.
    • Use a pizza cutter to cut strips and squares of phyllo.
    • Brush the seal before baking.
    • Fillings should not be excessively wet.
    • For most recipes, be sure to brush the last layer with butter or oil for browning and to seal the edge.
    • For recipes like strudels or baklava, score the top layers before baking.
    • Bake on an ungreased cookie sheet.
    • Do not microwave recipes made with phyllo.
    • Make ahead. Many phyllo dishes can be assembled and frozen in airtight containers prior to baking. Do not defrost prior to baking.
    • Phyllo is extremely versatile; so don’t be limited with traditional phyllo dough recipes.  Phyllo dough is awesome as a pizza crust, lower in fat with a delightful flaky texture.
  8. How do I store unused phyllo dough in the refrigerator?
    • Wrap any leftover phyllo tightly with plastic wrap and keep in refrigerator for up to 1 week.
  9. How do I store unused phyllo dough in the freezer?
    • For longer storage, wrap tightly in plastic wrap and then with foil. Refreeze phyllo for up to 2 months.

KATAIFI FAQs

  1. How do I use kataifi?
    • Allow kataifi to thaw unopened in refrigerator overnight, then allow unopened package to stand at room temperature for 2 hours.
    • Remove from bag and cover completely with plastic wrap, then a slightly damp towel.
    • Remove a handful of kataifi and loosen by gently pulling strands with both hands working in opposite directions.
    • Mist kataifi with water if it becomes too dry.
    • Lay kataifi on ungreased pan and spread with fingertips.
    • Fill and wrap with favorite flavors/fillings.
    • Place unused kataifi in plastic bag, seal tightly and refreeze up to 2 months.