Retail Products
Phyllo Dough, Kataifi Dough, Mini Phyllo Pastry Cups, Spanakopita, Tyropita, Butter Puff Pastry, Ground Kunafa Dough
Useful Tips for Working with our Phyllo Dough
Phyllo 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 phyllo in refrigerator overnight.
- Never thaw phyllo at room temperature, as dough strips will cling to one another.
- Organize all cooking/baking ingredients and utensils prior to unwrapping the phyllo dough. phyllo 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
-
Butter or Oil
-
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 phyllo at room temperature. If package is not frozen and stored in the refrigerator, remove 2 hours before using. Our phyllo is ultra-thin and may become dry quickly if overexposed to air. Always cover unused phyllo sheets with a damp towel or plastic sheet.
