Filo pastry

Description

Filo pastry is a very thin, multi-layered dough made from flour, water, and a bit of fat, which becomes golden and crispy when baked, while unbaked it is delicately flexible and translucent. The flavor is subtle, slightly neutral, allowing it to perfectly absorb the aromas of butter, oil, and fillings, creating a crunchy, multi-layered texture. Nutritionally, filo pastry is mainly carbohydrates with a small amount of protein and low fat content before being brushed with fat for baking; the calorie values therefore depend on the amount of butter or oil used. When used moderately, it is suitable for lighter dishes, and whole grain versions increase the fiber content. The dough is used in desserts (baklava, strudel), savory dishes (spanakopita, burek), appetizers, and tarts, working well in both sweet and savory versions. Fresh sheets are stored in the refrigerator in an airtight container, and can be frozen for longer, separating the sheets with baking paper; before use, thaw slowly in the refrigerator and avoid moisture to maintain crispness after baking.