How do you use phyllo dough instead of puff pastry?
Filo is much more crumbly and light, while puff pastry will be denser. As a rule of thumb, if you are using filo for recipes where you just want a flaky pastry, then puff pastry may work instead, such as some appetizer bites, but otherwise I’d suggest you don’t substitute.
How do you keep phyllo from getting soggy?
Working with Phyllo Pastry Open the packaging and unroll the sheets, immediately covering the dough with a clean, damp tea towel. This is needed to keep the dough moist. (Note: keep the dough covered at all times when you are not working with it.
Is filo pastry healthier than puff pastry?
Even better, switch your pastry from shortcrust or puff to filo. This is the lowest-fat pastry by far, with 2.9g fat per 100g. This compares with 26.2g for puff or 31.4g for shortcrust. Filo is the lowest-calorie option too, and it’s easy to use.
How do you keep phyllo crispy?
Because phyllo is thin, fragile and tears easily, work on a smooth dry surface. Phyllo dries out quickly. So once the dough is unwrapped and unrolled, cover it with plastic wrap, then a damp kitchen towel. Work with one sheet at a time and keep the other sheets covered.
How do you keep phyllo dough crispy?
Use a pastry brush to brush the phyllo sheets with butter, as it works well to fuse them together. If some are dry in the end, just use a little bit more. Remember to brush thoroughly the top layer with enough butter, to become crispier and nicely colored, and prevent from getting burnt.
Do you have to butter each layer of phyllo?
Phyllo is always used in multiple layers, giving it its characteristic crackly, flaky texture. The tissue-like sheets are stacked, with butter brushed on each layer to add flavor and crispness.
Do you egg wash phyllo dough?
Do not coat with egg wash or bake. Place the unbaked pastries in a Tupperware or plastic bag in single layers, separating each layer of bourekas with a piece of parchment paper or wax paper to keep them from freezing together.
Can you brush filo pastry with olive oil?
Brush the baking pan with some olive oil and spread one sheet of phyllo dough in it. Dip a pastry brush into the olive oil and drizzle over the sheet of phyllo dough without letting the brush directly touch the phyllo. Cover with a second sheet of phyllo and drizzle with olive oil.
How to make apple pie with phyllo?
Mix apples with lemon juice to prevent browning. Mix in remaining ingredients below apples. Follow directions on phyllo package to keep sheets from drying out. Cut phyllo sheets in half lengthwise (not crosswise). Working quickly, place one cut sheet of phyllo on damp towel (short end towards you) and brush sparingly with melted butter.
How do you make apple strudel with phyllo?
In a large bowl, combine cinnamon, breadcrumbs, lemon zest, sugar, and diced apple. Divide package of phyllo into half (each half makes one strudel). Brush each sheet of pastry with melted butter. Top with another sheet of pastry and repeat until half of phyllo is used.
How do you use a phyllo sheet for apple filling?
You will work with one phyllo sheet at a time, if you need to, cover the rest of the sheets a kitchen towel as you work, this will help. When you roll the dough to enclose the apple filling, don’t do it too tightly so it doesn’t crack and burst open in the oven.
How to make apple turnovers with phyllo dough?
Apple Turnovers using Phyllo Dough 4 medium apples diced, quite small (I use granny smith) 2 tbs Butter 2 tsp lemon/orange peel 0.25 cup sugar (up to 1/3 cup depends on tartness) 1 tsp vanilla extract 1 tbs cornstarch 1 tsp cinnamon 0.5 pack phyllo sheets 0.5 stick butter melted (more or less) powdered sugar for dusting Peel and dice apples.