Products
Fillo Dough, Kataifi Dough, Fillo Cups, Spanokopita and Tyropita
Fillo Dough
PPO #4 Fillo dough
DESCRIPTION
Ultra-thin dough, bakes to a light color and keeps its soft texture.
USES
Appetizers and bite-size desserts
PPO #5 Fillo dough
DESCRIPTION
Thin dough, turns golden brown and becomes crispy when baked.
USES
Appetizers, desserts and spanakopita and tyropita (panned)
PPO #7 Fillo dough
DESCRIPTION
Thicker dough that bakes to a golden brown
USES
Baked goods as well as fried appetizers and desserts
PPO #10 Fillo dough
DESCRIPTION
Thickest fillo dough available, may be baked or fried.
USES
Strudels and spring rolls
Kataifi
Kataifi dough
DESCRIPTION
Shredded fillo dough or angel hair
USES
May be rolled or layered to create original and mouthwatering desserts
Fillo Cups
Fillo cups
DESCRIPTION
Fresh bite size cups made with fillo and baked until crispy and golden.
USES
May be made into desserts or savoury appetizers. Fill them with cheeses, meats, seafood, fruit, nuts or ice cream.
Frozen Appetizers
Spanakopita
DESCRIPTION
Appetizer made with spinach and feta cheese encased in fillo dough and shaped into triangles.
USES
Delicious addition to holiday parties or any occasion. Serve as an appetizer or a main course.
Tyropita
DESCRIPTION
Appetizer made with 2 different cheeses wrapped in fillo dough and shaped into triangles.
USES
Delicious addition to holiday parties or any occasion. Serve as an appetizer or a main course.
About Fillo
Fillo dough was born in Turkey during the Ottoman reign and has ever since traveled the globe from the Mediterranean and Europe to Africa and North America where it has been embraced with open arms. There are many well-known traditional desserts that are made using the dough and during the past decade the use of fillo has evolved dramatically. Fillo is a pastry dough layered in very thin sheets that becomes flaky when baked, used especially in Greek and middle eastern dishes. Strudel dough and fillo dough are used in similar fashion. They are both often layered and brushed lightly in between with melted butter and oil that result in puffed-up height. However, as opposed to puffed dough, fillo is very low in fat and is cholesterol free.
About Our Fillo
We offer customized packaging such as private labeling which allows the distributor to portray its own distinct image and retain customer loyalty. Our products are also available in different sizes, shapes and formats to cater to individual needs. Along with our machine-produced fillo dough, that you have become accustomed to, we are one of the few manufacturers of hand-made fillo dough, known as Alpha. The stretching and layering of this fillo is an art in its own. It is a must-see! This technique produces the thinnest fillo dough available in the market.
Useful Tips for Working with our Fillo Dough
Fillo is a paper-thin dough that is used in many sweet and savoury recipes. It can be refrigerated for several weeks or frozen for months.
- To defrost, leave fillo in refrigerator overnight.
- Never thaw fillo at room temperature, as dough strips will cling to one another.
- Organize all cooking/baking ingredients and utensils prior to unwrapping the fillo dough. Fillo has a tendency to dry quickly when exposed to air.
- To prevent the sheets from drying, keep the unused sheets covered with a damp cloth.
- Roll remaining dough and keep in refrigerator
Basic tools needed to create your favorite dishes
-
Pastry Brush
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Butter or Oil
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Filling
-
Damp Cloth
Ingredients
Unbleached wheat flour, water, corn starch with tricalcium phosphate added, canola vegetable oil, salt, dextrose, preservatives (potassium sorbate).
Storage
To properly thaw frozen package, place it in the refrigerator overnight, then at room temperature for 2 hours before using. Never thaw frozen fillo at room temperature. If package is not frozen and stored in the refrigerator, remove 2 hours before using. Our fillo is ultra-thin and may become dry quickly if overexposed to air. Always cover unused fillo sheets with a damp towel or plastic sheet.