Filo Dough

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Old 09-26-2008, 02:16 PM
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Chef3 Filo dough

I have never worked with filo dough before. I don't know what I am doing. I would like to make fruit turn overs. I have blueberry filling I got on clearance. Any suggestions would be appreciated.
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  #2  
Old 09-26-2008, 02:31 PM

RE: Filo dough

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All I know is that you have to keep it moist at all times. Not sure if you use butter or water to accomplish this but it should be on the package. I'm thinking you can use a wet papertowel.
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  #3  
Old 09-26-2008, 02:35 PM

RE: Filo dough

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From the Athens Phyllo Dough Company~

Fillo (Phyllo) Dough
:: If your Fillo is frozen, follow these easy steps to defrost:
Thaw 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 at room temperature

* Allow fillo to thaw in box at room temperature at least 5 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

:: Working with fillo is quick and easy!

* Immediately cover fillo with plastic wrap, then a damp towel
* Keep fillo covered until needed
* Do not leave fillo uncovered for more than one minute to avoid drying out
* Microwave butter until melted
* Brush each layer of fillo with melted butter, margarine or oil, or spray with a thin coating of vegetable 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
* Fillings should be chilled and not excessively moist
* Brush the seal before baking
* Bake on an ungreased cookie sheet

:: Other helpful hints

* Use a soft bristle brush to spread oil or butter over fillo, not a hard bristle brush
* The faster you can work, the easier working with fillo will be

:: Storage tips

* Wrap any leftover fillo tightly with plastic wrap and keep in your refrigerator for up to 2 weeks
* For longer storage, wrap tightly in plastic wrap, overlay with foil and refreeze fillo for 9 months
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Old 09-26-2008, 02:36 PM

RE: Filo dough

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Quote:
All I know is that you have to keep it moist at all times. Not sure if you use butter or water to accomplish this but it should be on the package. I'm thinking you can use a wet papertowel.
Thanks. I have that much figured out, and yes it is on the package. I just don't know you use one sheet at a time? Lay it out, put the fruit in it and fold it over and put on tray and in oven?
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Old 09-26-2008, 02:38 PM

RE: Filo dough

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Here's the website. Maybe it'll help.

Athens Foods | Phyllo Dough Products and Phyllo Dough Recipes
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Old 09-26-2008, 02:39 PM

RE: Filo dough

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I'm thinking that the more you separate the layers the flakier your pastry will be and that's what you want-flaky. Does that make sense? Once again, I am not talking from experience with the dough.
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Old 09-26-2008, 02:40 PM

RE: Filo dough

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Old 09-26-2008, 02:42 PM

RE: Filo dough

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Not a problem. I just hope the info helped. I've never worked with it either, but maybe now I can.
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Old 09-26-2008, 02:49 PM

RE: Filo dough

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Ok. If I knew it was this "involved" I would have never bought it. I have heard a lot of people talk about it and how good it is, maybe after I use it, I will change my mind and WANT to use it again. I usually make apple dumplings and just thought this would be similar, and I wouldn't need to mix the dough.
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Old 09-26-2008, 02:52 PM

RE: Filo dough

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Quote:
Originally Posted by rntg83 View Post
Ok. If I knew it was this "involved" I would have never bought it. I have heard a lot of people talk about it and how good it is, maybe after I use it, I will change my mind and WANT to use it again. I usually make apple dumplings and just thought this would be similar, and I wouldn't need to mix the dough.
That's why Bisquick is my best friend!
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Old 09-26-2008, 03:04 PM

RE: Filo dough

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That's why Bisquick is my best friend!
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I haven't used Bisquick in 20 years!
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Old 09-26-2008, 03:11 PM

RE: Filo dough

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what you want to do is butter each layer than add another sheet and so on. you probably should use 4 or 5 sheets. I would cut the sheets into maybe 3 long strips and add a little of your fruit mixture onto each strip and then fold it up so that it makes a little triangle. bake immediately.hope that helps you.
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Old 09-26-2008, 03:20 PM

RE: Filo dough

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I have used phyllo dough to make baklava. I kept it moist by wetting two clean kitchen towels and putting one under and one over the dough while working. If you work quickly you probably won't have much of a problem with it drying out.

The layers don't stick together, so separating them from each other is like separating 20 pieces of 8 1/2 X 11 printer paper. You thaw it in the fridge, if it is frozen, then carefully unfold the dough to lie flat on the first wet towel. Peel off the first piece and set to the side. Cover the rest.

I wouldn't cut the layers. I would place a spoonful of filling in the center at one end, then fold like a flag or like a paper football - - first lengthwise into thirds, then into triangles starting from the side that has the filling, so it ends up in the center. Then I would brush with butter & perhaps sprinkle with cinnamon/sugar. To make baklava, I have a small spray bottle that I fill with melted butter & spray the layers. It works pretty well but is messy and sometimes sprays butter on the wall! I recommend that only if you have a backsplash behind your counters.

Whenever I am stuck I use Google. Try searching "Filo (phyllo) dough turnovers recipe".
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