Fillo Pastry

Fashionably Mediterranean and healthily low in fat, paper thin fillo pastry is becoming more and more popular as an alternative to the more traditional puff and short crust pastries. The word fillo is Greek for “leaf” and is an evocative way of describing the light crispiness of the pastry at its best. The distinguishing characteristic of fillo pastry is that it traditionally is made without any shortening or fat. Unlike puff pastry that relies on the fat content within the pastry to obtain a “layering” effect once it is cooked.

Today chefs are limited only by their imagination as to how they can incorporate fillo pastry into new and exciting dishes.