Description
Fillo dough or phyllon (turkish yufka, Greek phyllon sheet) since the 11th century.
The Phyllon dough is a slinder dough of flour without yeast used in the Mediterranean cooking. Its thickness can vary of that of the paper in several millimeters.
This dough is also used in numerous pastries.
In the Germanic cooking, the dough is called "Strudelteig".
Ingredients:
Wheat Flour, Gluten, Water, Corn, Starch, Flour, Salt, Preservative E202.
For allergens:
See ingredients in bold
Nutritional Information:
| Typical Values | Per 100 g |
| Energy | 1275 kj / 300 kcal |
| Fat | 76 g |
| of which Saturates | 14 g |
| Carbohydrates | 65.1 g |
| of which Sugars | 8.3 g |
| Protein | 8.3 g |
| Salt | 1.1 g |
Instruction of Usage:
Take the pastry sheet out of the fridge and let it recover room temperature without taking it out of the package. Prepare all the ingredients you need for your recipe. Do not open the pastry sheet nor take it out of the package unless everything is ready. Unfold the pastry sheet on to a smooth surface. Cover the pastry sheets you are not using with a slightly damp towel. Use the pastry sheet according to your recipe. If the pastry sheet is frozen, leave it in the fridge to defrost.
