Tag: phyllo

How to use phyllo dough – Italian Cuisine

What is phyllo dough, what is it used for and how do you cook it? Everything you need to know

Maybe you happened to see it in the supermarket or taste it in a restaurant, but you are sure you really know what it is and how to prepare it phyllo dough?

How do you prepare fillo pasta?

It is a type of light and thin puff pastry of Greek origin.
It can also be prepared at home and the ingredients are simply water, flour and oil, but since the processing requires a little time and patience, it is preferable to buy it ready from the supermarket.
in some recipes you will also find butter among the ingredients, but in our opinion the version with extra virgin olive oil is better. The secret of this pasta is its thickness. After preparing the dough, it is made to rest and then spread with the machine for fresh pasta. It must be very thin.

A preparation with phyllo dough.
A preparation with phyllo dough.

How do you keep it?

It is kept in the fridge and in its packaging and once opened you must take care of storing it, covering it well otherwise it will dry out.

How do you use it in the kitchen?

It is generally used to prepare both sweet and savory dumplings and crispy lasagna. Being very thin it is advisable to always overlap two or three sheets instead of using only one.
To make it take the shape you want, you can brush it where it is needed with very little water.

Phyllo dough is widely used as already said in Greece and in Arab cuisine especially in the preparation of desserts made with dried fruit and honey.
You can substitute it for puff pastry to prepare crispy baskets to fill as you like, rolls and sweet and savory pies. It is a slightly difficult dough to work because as mentioned above it is dry and very thin. So help yourself with slightly greasy or wet hands.

Phyllo and kataifi pasta

A particular type of phyllo dough is kataifi pasta which is obtained by cutting the phyllo dough very thinly. In practice, these are angel hair tangled with each other until they look like straw.

It is mainly used to wrap ingredients before cooking in the oven or in hot oil. Excellent, for example, shrimp wrapped in kataifi paste and then fried.

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