Filo pastry

The Filo Pastry sheets that elevate every delicious creation in pies, pastries and syrupy sweets.

When you hear “filo sheets” bandied about with no additional words, what is meant is Filo pastry Sheets! Ideal for all types of pies, Filo pastry Sheet is a light and elastic sheet that can be worked easily without breaking and when baked, it becomes deliciously crispy with a golden-brown surface. 4 or 5 sheets together are commonly used over and under the pie filling, after having been buttered separately.

However, making a Filo pastry sheet is not an easy task!
As the sheet must be transparently thin, with the appropriate moisture and the same thickness throughout, it is not an easy thing to do at home.
That’s why Chryssi Zymi created the Filo pastry Sheet for you!

As the Filo pastry sheet is used both for savoury and sweet pies, you can select the Filo pastry sheet for savoury pies, ideal for all types of pies or the Filo pastry sheets for Sweets, ideal both for recipes that require delicate sheets and syrupy sweets, as it absorbs as much syrup as needed to achieve a perfectly balanced result!

Behind every successful pie lies a golden and crispy secret. The Filo Pastry from Chryssi Zymi!

PRODUCTS

Filo pastry for sweet pies

Filo pastry for pies

dictionary

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.

Shortcrust pastry (Kourou)

Kourou dough is made with flour, butter, eggs and milk, and, when baked, it becomes biscuity and crumbly. It is used for pies, tarts and mini pies with a savoury or sweet filling.

Traditional local recipe

A recipe that reflects the cultural heritage of a place and has been shaped not only by the special geographic features of each region but also in accordance with the local agricultural and livestock production. This explains the multitude of recipes featuring minor yet significant variations, in which lies the uniqueness of each place.

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.

tips

For airier pies with Crust Sheet, pour the mixture from ½ cup of fresh milk whisked with 1 egg before baking.

Always use high quality butter to spread on the filo pastry sheets for desserts. Authentic Oriental sweets are always made with fresh cow’s milk butter.

While working on the filling, spread the defrosted filo pastry sheets on a flat surface and cover them with a clean damp towel. This way they will keep their humidity and will not dry out.