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Meet the Phyllo Fan: Doaa Elkady

Meet the Phyllo Fan

Doaa Elkady

@doaaelkady_

What would you call your personal style of food?

Food that is flavorful, simplistic in effort, and elegant in presentation!

How do you like to use Athens phyllo products in your kitchen?

I love to use phyllo as a healthier alternative to puff pastry or shortcrust pastry in sweet and savory dishes. I also find myself pulling out a roll of phyllo whenever I want to repurpose some kind of leftover or stretch it a bit to make a full meal.

What’s one tip you would share with aspiring home chefs?

Using a cooking oil spray on your phyllo sheets will save you a lot of time and energy as an alternative to buttering each sheet separately and panicking about the phyllo drying out as you prepare your dish! I would use this method until you are comfortable working with phyllo and no longer new to making dishes with it.

For a sweet treat, try Doaa’s Chocolate & Halva Phyllo Triangles with Tahini Drizzle recipe.

Be the Host with the Most

If you’re ready to have people over, we’ve got you covered with fresh ideas and styling tips. Explore our recipes to set a bold, flavorful table.
BROWSE RECIPES

The Phyllo Kitchen

Straight from our kitchen to your table, we’ve got the recipes you need so you can make your meals flaky and delicious.

tips & tricks

How Do I Prevent Phyllo Dough From Drying Out?

The best way to stop your phyllo dough from drying out is by covering thawed dough with plastic wrap and then a slightly damp towel. Take a sheet of phyllo as needed but make sure to cover it as soon as possible! You’ll keep your dough nice and workable this way.

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Take a Sweet Turn

Fill, fold, enjoy. These strawberry turnovers are as easy as 1-2-3 … and perfect for brunch.
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WONDERING HOW OTHERS LIKE TO USE ATHENS PHYLLO?

Scroll through our tagged posts or explore #feelingflaky on Instagram for a bite of inspiration. Don’t forget to share your phyllo creations too!

FLIP THROUGH OUR Flavor & Flake, Vol. 1FOR COZY CLASSICS AND INSPIRED WINTER MEALS.

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