Dough sheets

The heart of Greek cuisine is enveloped in traditional and delicious Dough Sheets.

In the beginning was the seed. The seed gave us cereals, cereals gave us flour and flour gave us dough! The heart of the Greek gastronomic heritage has its roots in the earth and is enveloped in traditional Dough Sheets.

Sometimes in the form of thick Greek Filo or thin silky Crust Sheets, sometimes as shortcrust Kourou Dough or as fluffy, buttery Puff pastry, and sometimes as crunchy Kataifi Sheet, Filo is a basic ingredient of Greek cuisine.

The main ingredients of Dough Sheets are flour and water, with each type of sheet differentiated in accordance with the addition of olive oil, butter, eggs or other ingredients.

However, the techniques of kneading and “spreading ” are equally important.

Thus, each type of dough sheet is as unique as the craft of its creator.

Chryssi Zymi, combining first quality flour with traditional “secrets” and techniques from every corner of Greece, makes your life easier by lovingly creating ten different Dough sheets for you, to make wonderful recipes that everyone will love!

Greece, filo by filo!

PRODUCTS

Shortcrust pastry

Filo pastry for sweet pies

Country style filo

dictionary

Puff pastry

Puff pastry is a type of pastry sheet made with alternating layers of dough and butter, which separates into dozens of slim layers during baking. It is fluffy, with a buttery taste, and is found in a multitude of dishes, such as savoury pies and tarts, as well as millefeuilles, croissants, palmiers, etc.

Thick Filo from Macedonia

Throughout the Greek region of Macedonia, Filo dough is very fluffy and thick as they use butter instead of oil. As the butter melts while being spread and enclosed in the dough, the result is a crunchy dough with many sheet layers.

Filo pastry for pastries or savoury pies

In Greece, there are as many recipes for homemade pastry sheets as there are traditional cooks! Some of them want it crispy and crunchy, others prefer it fluffier, others still with more or less oil.The fine Filo Pastry Sheet requires great skill and experience in the use of the rolling pin, because the sheets must be rolled out very thin, virtually translucent, in order to absorb the syrup in the baking tray.

Extra Virgin Olive Oil

Extra virgin olive oil is the kind of olive oil produced by natural and mechanical methods, the acidity of which, expressed in oleic acid, does not exceed 1g / 100g and has perfect aroma, taste, and high nutritional value. It is superior in quality compared to regular olive oil, which is created by mixing virgin olive oil and refined olive oil, making it organoleptically and physicochemically inferior.

MADE WITH

Filo pastry for pies

Puff pastry

Butter Puff Pastry

Filo pastry for sweet pies

Country style filo

Shortcrust pastry

Whole grain country style pastry

tips

For the perfect flaky pastry, make sure that the filling is cold before adding it to your pie.

For a delightfully tasty surprise, add some of your pie filling or another relevant ingredient in the crumb formed on the sealed edges of your pie.

For an extra shiny sweet pastry crust, sprinkle some sugar before baking.