Filo pastry

Filo pastry refers to the wide range of baked goods made from ultra-thin sheets of unleavened dough, layered and brushed with butter or oil to create a crispy, golden, and flaky result. This category of pastry is central to the culinary traditions of Turkey, Greece, the Levant, North Africa, and the Balkans, and has gained worldwide popularity for its delicate texture and versatility in both sweet and savory applications.

Well-known filo pastry products include baklava with nuts and syrup, spanakopita with spinach and feta, börek with cheese or meat, kunafa with cream filling, and apple strudel. The key to successful baking lies in layering enough sheets, applying fat evenly, and baking at the right temperature to achieve crispness without burning. Modern cooks also use filo as a lighter alternative to puff pastry for quiches, tarts, samosas, and decorative pastry cups.

Find useful filo pastry recipes, baking tips, and creative serving ideas in the articles below.