Phyllo Dough: Thin, Versatile Pastry Sheets for Savory and Sweet Dishes
A paper-thin pastry used for baklava, pies, and layered dishes—low in fat but rich in carbohydrates.
What Is Phyllo Dough?
Phyllo (or filo) dough is a **thin unleavened pastry** made from wheat flour, water, and a small amount of oil. It’s used in Mediterranean and Middle Eastern cuisine for layered pastries like **baklava** and **spanakopita**.
Nutrition (per 100 g, baked)
- **Calories:** ~270 kcal
- **Carbohydrates:** 55 g
- **Protein:** 8 g
- **Fat:** 3 g
- **Fiber:** 1 g
Health Benefits
- **Low in fat** when baked instead of fried.
- **Provides carbohydrates** for energy.
- **Contains small amounts of protein** from flour.
- Can be made with **whole-grain flour** for extra fiber.
Possible Drawbacks
- Made from **refined flour**, low in micronutrients.
- **High in carbs**, not suitable for low-carb diets.
- Commercial versions may contain **added oils or preservatives**.
Culinary Uses
- Used in **baklava, börek, spanakopita, and savory pies**.
- Can be brushed with butter or olive oil between layers.
- Bake until **golden and crisp** for best texture.
Summary
Phyllo dough is a light, flaky pastry base for countless sweet and savory recipes, offering crispness with minimal fat.
- 1. Phyllo Dough
Phyllo Dough (jufka): tanko tijesto korišteno u baklavama, pitama i složencima; napravljeno od pšeničnog brašna, vode i ulja; niskokalorično ali bogato ugljikohidratima.