PRODUCT FAQs

FILLO (PHYLLO) DOUGH

How do I defrost my frozen Fillo Dough?

How do I avoid having my Fillo Dough dry out?

What’s the easiest way to layer Fillo Dough?

What is the traditional way to layer Fillo Dough?

What are other helpful hints for working with Fillo Dough?

How do I store unused Fillo Dough in the refrigerator?

How do I store unused Fillo Dough in the freezer?

How many sheets of Fillo Dough are in a one-pound, two-roll box?

How many sheets is a serving of 55 grams of Fillo Dough?

 

KATAIFI (SHREDDED FILLO DOUGH)

How do I use Kataifi?

 

FILLO (PHYLLO) DOUGH

How do I defrost my frozen Fillo Dough?

  • Thaw and store in refrigerator (in box)
    • When you come home from the store, put Athens® Fillo Dough in the refrigerator instead of the freezer.
    • It can stay there for up to 30 days and be on hand and ready to use whenever you need it.

 

  • Thaw and use at room temperature
    • Allow fillo to thaw in box at room temperature at least 2 hours. Do not open until all other ingredients are assembled and you are ready to work.
    • Carefully unroll fillo sheets on a smooth, dry surface.
    • Remove any fillo you don’t need for your recipe, re-roll, wrap in plastic and refreeze up to 9 months.

 

How do I avoid having my Fillo Dough dry out?

  • Immediately cover fillo with plastic wrap, then a damp towel, when you unroll thawed fillo dough. Keep fillo covered until needed.
  • Do not leave fillo uncovered for more than one minute to avoid drying out.

 

What’s the easiest way to layer Fillo Dough?

  • Place one sheet of fillo dough on a clean work surface. Use cooking spray to lightly coat each sheet of fillo dough.
  • It’s quicker than brushing and healthier than melted butter.
  • How to Layer Fillo Dough” YouTube video

 

What is the traditional way to layer Fillo Dough?

  • Microwave butter until melted. Brush each layer of fillo with melted butter, margarine or oil.
  • To prevent edges from cracking, lightly brush edges first and then work into center. Be sure to brush the last layer of fillo with melted butter.
  • Use a soft bristle brush to spread oil or butter over fillo, not a hard bristle brush.
  • “How to Layer Fillo Dough” YouTube video

 

What are other helpful hints for working with Fillo Dough?

  • Fillings should be chilled and not excessively moist.
  • Brush the seal before baking.
  • Bake on an ungreased cookie sheet.
  • The faster you can work, the easier working with fillo will be.

 

How do I store unused Fillo Dough in the refrigerator?

  • Wrap any leftover fillo tightly with plastic wrap and keep in your refrigerator for up to 2 weeks.

 

How do I store unused Fillo Dough in the freezer?

  • For longer storage, wrap tightly in plastic wrap, overlay with foil and refreeze fillo for 9 months.

 

How many sheets of Fillo Dough are in a one-pound, two-roll box?

  • Approximately 40 sheets in the Athens® Twin Pack 1 lb. box (9″ x 14″ sheets)
  • Approximately 28 sheets in the Apollo® 1 lb. box (12″ x 17″ sheets)

 

How many sheets is a serving of 55 grams of Fillo Dough?

  • 5 sheets = 1 serving in Athens® Twin Pack 1 lb. box (9″ x 14″ sheets)
  • 3 sheets = 1 serving in Apollo® 1 lb. box (12″ x 17″ sheets)

 

KATAIFI (SHREDDED FILLO DOUGH)

How do I use Kataifi?

  • Allow Kataifi to thaw unopened in refrigerator overnight, then allow unopened package to stand at room temperature for 2 hours.
  • Cover shredded fillo completely with plastic wrap, then a damp towel.
  • Remove a handful of shredded dough and loosen by gently pulling strands with both hands working in opposite directions.
  • Lay shredded fillo on ungreased pan and spread with fingertips.

Replace unused shredded fillo in plastic bag, seal tightly and refreeze up to 9 months.