:: Ready-To-Go Fillo Dough™ has 5 sheets of 14” x 18” fillo dough in every set.
To assist you in converting recipes, follow these simple guidelines:
5 sheets Fillo dough = 1 set Ready-To-Go Fillo Dough™
10 sheets Fillo dough = 2 sets Ready-To-Go Fillo Dough™
15 sheets Fillo dough = 3 sets Ready-To-Go Fillo Dough™
20 sheets Fillo dough = 4 sets Ready-To-Go Fillo Dough™
If a recipe calls for Fillo dough sheets that are not divisible by 5, round to the nearest
5 sheets and use the above chart to determine the number of Ready-To-Go Fillo
Dough™ sets to use.
:: Each layer of Ready-To-Go Fillo Dough™ has been lightly
coated with canola oil.
So, there is no need to brush the layers of Fillo dough
with melted butter or oil as required in a Fillo recipe. However, you may want
to brush the outside of the unbaked product with butter, shortening or
margarine to seal and enhance crispness and browning.
:: For additional shine
and richer color:
• Brush the top of the product with egg wash before baking.
• For sweets, a sprinkling of large sugar crystals gives added sparkle.
:: The recommended baking temperature for Ready-To-Go Fillo Dough™
325°F to 400°F – the same as your current Fillo dough recipes
Prep Fillo dishes ahead of time, seal with butter and freeze. Bake frozen and
add 5 to 10 minutes to the bake time.