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nikipedia's avatar

How do I use phyllo dough?

Asked by nikipedia (27726points) June 18th, 2011

I got so much good advice on things to do with goat cheese I ended up buying more so I could try out more recipes.

I was thinking of doing a fig + goat cheese thing to bring to a party tonight, and then I realized I also have a whole bunch of phyllo dough I’d like to use up.

I’ve only ever used phyllo to make a big pan of spanakopita, so I’m not sure how exactly to execute this fig/goat cheese/phyllo thing. Pile it all onto the phyllo and bake? Wrap it all in phyllo? What temperature, how long? Anything else I should throw in there?

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9 Answers

fundevogel's avatar

Spanako…never mind.

I’ve got a few recipes bookmarked to try, but so far the only thing I’ve done with phyllo is spanakopita. But each recipe I’ve got uses phyllo differently so even if you’re not interested in the recipes you can see different ways of using phyllo.

Goat Cheese Phyllo purses

Cream Patissière

Walnut Cigars

WestRiverrat's avatar

Can you make a fig Wellington?


Wrap goat cheese balls in phyllo dough and bake. Then make a fig sauce to go with it.

Coloma's avatar

Make little goat cheese phyllo dough dog bisquits to share with the neighborhood canines.

JilltheTooth's avatar

I’ve made Greek-style quiches with a phyllo crust. The trick is to butter between each layer of dough to keep it tender and flaky. Now I want some…

BarnacleBill's avatar

I would cut the phyllo dough into 4 inch squares and line a muffin tin with about 8 layers of dough, brushed with butter between leaves. Add a dollop of goat cheese into the middle of the muffin cup, top with a teaspoon of figs (chopped if dried) and bake at 350 degrees until phyllo dough is brown.

Kardamom's avatar

I love food made with filo dough, otherwise known as puff pastry, but even though I love to cook and cook often, I’m very intimidated by filo dough.

I just watched and episode of Guy Fieri’s Diner’s Drive-in and Dives last night where this chef made turkey filled turnovers with filo dough and they were glazed right after they came out of the oven with a buttery, orange marmalade concoction. I’m a vegetarian, and I was craving those turnovers!

fundevogel's avatar

@Kardamom I’ve watch my grandma make phyllo from scratch (she stretches it over the whole of the dining room table), consequently I get my phyllo from the freezer section. I have my limits.

BarnacleBill's avatar

@Kardamom, phyllo dough and puff pastry are not the same thing. The pyllo dough is paper thin sheets that gets brushed with melted butter, and stacked like leaves. puff pastry is a dough that’s made with butter between layers of dough. The dough is rolled out, folded, then rolled out again. The cold butter becomes layered between layers of dough.

When you bake phyllo dough the layers, separate into flakes. The puff pastry rises as the butter melts and is absorbed into the dough.

Kardamom's avatar

@BarnacleBill You are absolutely correct, and everybody has been correct about the spelling of phyllo except me. My bad. : )

The turkey turnovers, mentioned above were made with puff pastry, not phyllo, but they sounded mighty good. I think phyllo would be even more difficult to work with and that’s why I have not yet done so, but I sure am craving some right now.

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