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A pastry dough made in very thin sheets. It is used in many dessert pasteries such as baklava and spanakopita. You can find the dough in many grocery store frozen food areas.
Season: available year-round
How to select: Typically found in the frozen foods section.
How to store: Keep in the freezer. If frozen, thaw in the refrigerator for 2 days before using -- thawing at room temperature will cause the layers to stick together. Phyllo will keep in the refrigerator for up to one month, in the freezer for a year. Do no refreeze phyllo as the dough becomes dry adn crumly and hard to work with.
How to prepare: Phyllo dough is very fragile and thin. Handle slowly and carefully. Always keep pieces you are not working with covered with a damp cloth or plastic wrap when not using, as it dries out quickly.
|Calculated for 1 sheet dough|
|Amount Per Serving||%DV|
|Calories from Fat 10||(18%)|
|Total Fat 1.1g||1%|
|Saturated Fat 0.3g||1%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.2g|
|Trans Fat 0.0g|
|Total Carbohydrate 10.0g||3%|
|Dietary Fiber 0.4g||1%|