Filo Dough

Infusing them with love and care, Chryssi Zymi has created the Filo Dough that gets top marks in taste and quality, the unique Italian Pizza Base and the irresistible Greek Pita Bread so that you can create the most inspired flavour combinations.

Warm up your imagination and your oven and create traditional and innovative recipes with Cryssi Zymi Filo Dough. Make delectable creations that come out of the oven warm, fill your home with their aroma, and are so tasty that everyone will ask for the recipe!

Choose one of the following Filo Dough from Cryssi Zymi
and combine it with your favourite ingredients:

– Puff Pastry
– Country style filo pastry
– Filo Pastry for pies
– Filo Pastry for sweet pies
– Kataifi
– Shortcrust pastry (Kourou)
– Italian pizza base
– Greek pita

The unique Filo from Chryssi Zymi that get top marks!

PRODUCTS

Puff pastry

Country style filo

Filo pastry for pies

Filo pastry for sweet pies

Kataifi

Shortcrust pastry

Italian Pizza Base

Greek Pita

dictionary

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.

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.

Country style filo

It is the main ingredient for traditional Greek pies as well as pies that require a sheet with a thicker texture, such as pies with various greens or vegetable fillings. It is made with durum wheat flour, water, vinegar, and oil has several variations throughout Greece. Sometimes, it is used in between the filling layers, to make the pie more stable.

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.

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.