Antoniou Fillo Pastry (2024)

FAQs

How many sheets are in a pack of Antoniou Fillo pastry? ›

How many sheets are there in a 375 g packet of chilled Fillo Pastry? There are generally between 18 - 22 sheets of Fillo Pastry in a packet.

Fillo Dough #7 (14×18)

Our #7 Fillo is just a small fraction thicker than the #4, and can be used as a general all purpose dough. It is often used for desserts like baklava, appetizers and main courses. This box contains 14×18″ sheets of fillo pastry dough.

Remember, all use by dates are very conservative. I keep pastry in the freezer, no need to worry about use by dates. I would definitely use it if it's been kept in the fridge. Something has to smell awful or have mould on it before I throw it away.

Even better, switch your pastry from shortcrust or puff to filo. This is the lowest-fat pastry by far, with 2.9g fat per 100g. This compares with 26.2g for puff or 31.4g for shortcrust. Filo is the lowest-calorie option too, and it's easy to use.

– Wrap any leftover phyllo tightly with plastic wrap and keep in a cooler for up to 1 week. – For longer storage, refreeze phyllo. Wrap it tightly in plastic wrap and then with foil and store in freezer up to 2 months.

And there are reasons to feel good about phyllo: Because the dough has no trans fat, no saturated fat, no cholesterol and just 160 calories per 5 sheets, it makes the perfect substitute for puff pastry, ready-made piecrusts and refrigerated pie dough.

Phyllo consists of tissue-thin sheets of dough. Phyllo, also spelled filo or fillo, means "leaf" in Greek, and the pastry dough is widely used in the Balkans and Middle East.

Puff pastry is laminated, which means butter is folded into the dough multiple times to create alternating layers of butter and dough. This results in lots of thin layers and an airy texture. Phyllo, meanwhile, is a paper-thin dough that's made with oil instead of butter.

The tissue-like sheets are stacked, with butter brushed on each layer to add flavor and crispness. Don't worry if the sheets tear a little. To save time, you can use cooking spray between the layers to create the same flaky effect.

Filo pastry

It can be frozen, but dries out very quickly and becomes harder to work with. YES if you're scrunching on top of a fish pie (like our filo-topped fish pie). NO if you're using to make parcels or samosas.

Why does my puff pastry smell like vinegar? ›

If it's a putrid smell, you've probably trapped bacteria or mold in your dough that has spoiled it, and you should toss it and start again.

Cover the unrolled phyllo with a sheet of waxed paper covered by a damp towel to keep it moist. It dries out very quickly. As you remove one sheet at a time, cover the remainder.

Which pastry is healthier? Pastries made with whole wheat flour and minimal added sugar are the healthiest pastries. You can find whole wheat pastry dough options for both puff pastry and filo pastry, two of the most common pastry dough types.

Filo pastry is basically an unleavened dough which can be used to wrap or top a filling. It has a satisfying bite, is made up of many. All layers should be brushed with butter before baking – a little trick that will make all the difference.

Unopened phyllo has a refrigerated shelf life of 4 weeks thus it can be on hand and ready to use whenever needed.

The paper thin translucent filo layers are perfect for creating delicate tartlets, crispy pie toppings and baklava. There are approximately 13 sheets per 500 g box.

Phyllo sheets are generally sold in one-pound packages. Phyllo is sold in different thicknesses and shapes. Phyllo for pastries is very thin, used for delicate pastries like baklava, and rolled pastries. Each one-pound box contains approximately 24 sheets.

Approximately 36 – 9” x 14” Phyllo Sheets; 18 per 8 ounce roll. Keep Frozen. See FAQ for storage & handling tips.

Typically, phyllo dishes should have a finished thickness of 3 to 10 sheets per layer. (A one-pound box of phyllo contains about 20 sheets.)