Filo dough: recipes with photos

More recently, a new flour delicacy appeared on the shelves of supermarkets - a dough called Filo. What is this foundation suitable for? What stuffing can I wrap in the dough and how to cook it in my kitchen? The instructions will help you understand these issues.

Filo dough - what is it

Unleavened, very thinly rolled dough, popular in the Mediterranean countries, was first started to be prepared in Greece. Translated from Greek phyllon means leaf. Indeed, the Greek dough is so transparent that through it you can easily read a newspaper or browse through the pages of a fashion magazine. In Russia, filo dough is a drawdown. It is much thinner than the usual puff pastry and is often found in a store frozen in a package of 10 layers.


To make a real filo at home, you have to try. There is an opinion that in Greece every housewife has her own secrets of its preparation and a special secret component. Nevertheless, experienced chefs are advised to use basic instructions and choose the classic composition of the filo test. So, for home cooking you may need:

  • premium wheat flour;
  • olive or vegetable oil (odorless);
  • eggs or yolks from them;
  • water;
  • a few grams of salt;
  • apple or wine vinegar.

Bakery products

All ingredients must be combined into a homogeneous elastic mass, and then rolled out and pulled by a special technology. Sheets should be as thin and transparent as possible. Almost everything that the soul desires is prepared from the exhaust dough, but desserts are tastiest. Filo pastries are diverse - these are Austrian strudel, Turkish baklava, Egyptian Gullesh, Russian bags with various fillings, pies, casseroles.


Since these layers are very thin, delicate and fragile, it is worth approaching the choice of filling responsibly. Such pastries are cooked very quickly, so raw meat or vegetables are never wrapped in pies, pies, rolls. Stuffing for the filo dough must be prepared in advance, contain a minimum of moisture and fat, because escaping vapors can damage the structure of the dough. Ideal for filling: nuts, all types of cheese, spinach, fried minced meat, chicken, low-fat fish. In sweet pastries, you can add cream or custard, apples, cottage cheese.

Filo dough - a recipe at home

It is believed that it is impossible to cook a filo on its own - it is very capricious, constantly tears and sticks to your hands. There is some truth in this, but in practice, everything does not look so critical, especially if you take the correct filo recipe at home and be patient. Could not roll the sheets correctly for the first time? Do not despair and give up, over time, the hand will become more confident.


  • Cooking time: 60 minutes.
  • Servings Per Container: 30 pcs.
  • Calorie content: 219 kcal.
  • Purpose: baking.
  • Cuisine: European.
  • The complexity of the preparation: difficult.

If the complexity of cooking didn’t scare you, and interest prevailed, then try to master this step-by-step recipe for the exhaust test first. Its main feature is that several sheets need to be rolled out at once, and so that they do not stick together, sprinkle each with starch. This method of rolling allows you to achieve the best result, and at the output to get about 30 blanks of large diameter.


  • flour - 500 g;
  • water - 1 tbsp .;
  • egg - 1 pc.;
  • salt - 1 tsp;
  • sunflower oil - 2 tbsp. l .;
  • wine vinegar - 1 tbsp. l .;
  • starch - 100 g.

Cooking method:

  1. Mix all products except starch into a homogeneous mass.
  2. Beat the mass on the table for 2-3 minutes, and then wrap it with plastic wrap and put it in the cold.
  3. After half an hour, remove the workpiece, separate 3 equal parts.
  4. Roll each part into a small circle with a diameter of about 5 cm, sprinkle with starch and fold it up.
  5. Roll all three parts simultaneously into a thin layer, constantly sprinkling with starch.
  6. Then cover the mass with a clean towel, let it rest at room temperature and begin to pull the sheet in different directions.
  7. The finished product should be up to 2 mm thick.

From Julia Vysotskaya

  • Cooking time: 60 minutes.
  • Servings Per Container: 12 Sheets.
  • Calorie dishes: 198 kcal.
  • Purpose: baking.
  • Cuisine: European.
  • The complexity of the preparation: difficult.

Filo dough from Julia Vysotskaya is prepared according to a different recipe technology, but it turns out no less tender and thin. Rolling on a towel is a good culinary technique for beginners. So the mass does not stick to the table, it will be easier to roll, and then pull it out. Do not be afraid to stretch the dough with your hands, because it is very soft and supple. The main thing is not to give the test a minute of rest until you achieve the desired result.


  • flour - 185 g;
  • olive oil - 1 tbsp. l .;
  • salt - a pinch;
  • egg - 1 pc.;
  • water - 100 ml.

Cooking method:

  1. Knead soft and tender dough with your hands or using a kitchen machine.
  2. Make a ball from the dough, put it in a clean dish, cover with a film and put it in the cold.
  3. After half an hour, remove the workpiece and divide it into 2 parts.
  4. Spread a linen towel on the table, sprinkle lightly with flour.
  5. Put the dough on top and start rolling out with a rolling pin, as far as it goes.
  6. Then grasp the edges of the dough with both hands and begin to stretch it in different directions.
  7. Pull the sheet until a towel pattern is visible through it.

Filo Dough Recipes

From ultrathin sheets you can cook a lot of different dishes. Most recipes from filo dough came to us from Turkey, Egypt, Greece, Austria and Germany, one Russian housewives are also not lost and open up new approaches to baking. Which: classic or signature dishes are tastier? It is difficult to answer unequivocally, because some value traditions, while others, on the contrary, like experiments. In any case, you will definitely like the cooking process and the recipes below with the filo test.


  • Cooking time: 60 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 230 kcal.
  • Destination: for dinner.
  • Cuisine: Greek.
  • The complexity of the preparation: medium.

This filo pastry pie with cheese filling is prepared in Greece, and it bears an intricate name - Tiropita. Typically, the composition includes several types of cheese: soft and hard, but sometimes yogurt, sour cream, eggs and spinach are added to the filling. The finished dish is cut into squares and served with warm milk or tea. The cake will be tasty in the cold, and in the warm form, it will be an excellent snack.


  • filo - 300 g;
  • onion - 2 pcs.;
  • eggs - 3 pcs.;
  • Feta cheese - 300 g;
  • Adygea cheese - 150 g;
  • semolina - 150 g;
  • milk - 1 tbsp .;
  • olive oil - 100 g.

Cooking method:

  1. Cut the onion into small cubes, sauté in a frying pan in oil.
  2. Mash the feta with a fork, and grate the Adyghe cheese.
  3. Mix both types of cheese, add semolina to them.
  4. Pour the cooled onion into a bowl, mix all the ingredients until smooth.
  5. To fill, beat eggs with milk, add a pinch of salt to them.
  6. Put the dough on the bottom of the mold, spreading each layer with butter.
  7. Spread the third part of the filling evenly on top.
  8. Cover with a filo sheet, coat with oil.
  9. According to the same principle, make several layers of the cake, at the very end, tucking the edges of the dough into the mold.
  10. Pour the billet with egg-milk mixture, put in the oven.
  11. Bake Greek Tiropita for 30 minutes at 190 degrees.


  • Cooking time: 50 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 287 kcal.
  • Purpose: dessert.
  • Cuisine: European.
  • The complexity of the preparation: medium.

Filo pastry strudel is loved by Germans, Austrians and Hungarians, the dish has become no less popular in Russia. This baking is shaped like a roll and baked in the oven until very crisp. In the filling of a traditional strudel with apples, you can add a teaspoon of vanilla sugar and be sure to put cinnamon. The breadcrumbs in the recipe are used to seal the juice inside the apples, so the roll will never be wet.


  • filo - 3 pcs.;
  • apples - 3 pcs.;
  • sugar - 150 g;
  • cinnamon - 30 g;
  • walnuts - 200 g;
  • butter - 50 g;
  • lemon - ½ pcs.;
  • raisins - 100 g;
  • bread crumbs - 3 tbsp. l

Cooking method:

  1. Pour some water into a bowl, squeeze lemon juice there.
  2. Peeled apples and seeds cut into medium-sized cubes.
  3. To prevent fruits from darkening during slicing, put the finished pieces in a bowl of water and lemon.
  4. Then drain the liquid and add breadcrumbs to the apples.
  5. Grind walnuts with a blender. If desired, they can be slightly fried.
  6. Along with sugar and cinnamon, add them to apples.
  7. Pour a few tablespoons of fresh raisins, mix.
  8. Lay the thawed dough in layers, each of which is smeared with melted butter.
  9. At the edge of the third sheet, lay out the filling with an even slide, wrap the edges and roll the roll.
  10. To make the edge of the dough stick tightly, grease it with oil.
  11. Put the strudel on a baking sheet, cover with the remaining oil and put in the oven.
  12. Cook the roll at 180 degrees 30 minutes, sprinkle the finished dessert with icing sugar.


  • Cooking time: 60 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 310 kcal.
  • Purpose: dessert.
  • Cuisine: Greek.
  • The complexity of the preparation: medium.

Still wondering what to make from filo pastry? Then try making baklava, but not quite ordinary. In the East, it is customary to pour baklava with honey, but in this recipe sugar-lemon syrup. This option will appeal to those who do not like sugary desserts. You can also vary the number of nut layers to your liking, but, as a rule, they make only one layer.


  • filo - 12 sheets;
  • walnuts - 1 tbsp .;
  • water - 3 tbsp .;
  • lemon - ½ pcs.;
  • sugar - 2 tbsp .;
  • butter - 150 g.

Cooking method:

  1. Grind nuts with a sharp knife or mash with a rolling pin.
  2. Melt butter in a water bath or microwave oven.
  3. Put parchment on the bottom of the pan with high sides; be sure to oil the baking paper well.
  4. Put a sheet of dough on top, grease generously with oil. Using the same principle, make 5 layers.
  5. Pour nuts on the sixth layer. Repeat the procedure again.
  6. With a sharp long knife, cut the baklava into equal triangles, in the center of each put half the nut and pour the remaining oil.
  7. Baklava from filo dough should be baked at 180 ° C for exactly 35 minutes.
  8. Make thick syrup from sugar and water. Add to it 2 teaspoons of lemon juice and boil for 5-7 minutes.
  9. Pour the prepared oriental sweetness with sugar-lemon syrup.

Filo pastry dishes - cooking secrets

There can be a lot of similar recipes, but in order for dishes from filo dough to cause appetite from one glance at them, it’s worth remembering a few simple tips:

  • The dough must be completely thawed. Even slightly frozen mass will break in the hands.
  • The dough can dry quickly, so when working with one sheet, it is better to cover the others with a damp towel.
  • Roll the formation in one direction, and pull it in different directions. It is more convenient to stretch the sheets, holding one edge on the table, and the one that will hang, pull down.
  • Finished sheets can be cut with scissors to any size of shape or baking sheet.
  • If you plan to knead the flour mass yourself, bother to cook all the necessary products in advance, because you need to knead everything very quickly: sift the flour, measure a glass of water and remove the eggs from the refrigerator. Only then can you get to work.

Watch the video: Phyllo Dough Recipes. Pantry Project with Gail Simmons (April 2020).