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Filo, phyllo,
fillo, any way it's spelled, it is all the same: a delicate, light and flaky
pastry. Filo means "leaf" in Greek and that describes the paper-thin
quality of the pastry, which allows much reduced cooking time, both using
the oven and frying it in hot oil. Differently from all other pastries, in this product there is no added fat and its taste has willingly been kept neutral so that phillo can be used to cook both sweet and salty dishes. It can be used for appetizer, lunch or dinner dishes as well as fabulous desserts. You can substitute Filo for the outer wrapping of any stuffed dish from around the world: Chinese wonton skins and eggrolls, Mexican tortillas, Indonesian and Philippine lumpia, Russian piroshki, Argentine empanadas, French crepes, Japanese gyoza. The list is endless. As a result of the variety of shapes and filling that can be made, more and more Italian restaurants carry filo and are delighted for the elegant and delicious creations that it can produce. Traditionally, filo has been used throughout the Middle East in baklava dessert of layered pastry filled with nuts and steeped in sugar lemon syrup, usually cut into triangular or diamond shapes. To prevent the pastry from drying up, we suggest thawing it out without opening the sealed package and to cover it with a wet cloth while preparing it. 
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Serving suggestions |
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Rolls of Phyllo with mushrooms |
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Cheese triangles |
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Strudel |
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Baklava |
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Snacks of salmon in Phyllo pastry |
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Rolls of Phyllo with courgettes |
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Rolls of Phyllo with vegetables |
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