Flour & baking · sheet
Filo pastry
Also called phyllo, filo, fillo, yufka
Paper-thin sheets of unleavened dough brushed with butter or oil and layered; for baklava, spanakopita, börek and crisp parcels.
What can replace it
- T2 · GoodBrick pastry
Thicker and sturdier; use fewer layers. (use 0.5× the amount)
- T2 · GoodSpring roll wrappers
Thicker and less flaky; best fried or for parcels.
- T3 · In a pinchPuff pastry
Rich and puffy instead of a crisp shatter.
Cook with Filo pastry