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.