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Thin Doughs

Appears in
Pastry Perfection
Pastry Perfection

By Nick Malgieri

Published 2014

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Though once a dough is pulled, stretched or rolled to paper thinness, it might look exactly like other doughs in this category, there are subtle differences in ingredients, thickness and even storage. Here are some of the principal types, with a short explanation of how each one is made:

Packaged filo dough: made from a combination of bread or other strong flour, water, a little oil or vegetable shortening and salt, most Greek-style filo is sold refrigerated and often loaded with preservatives and/or solid vegetable fat; unfortunately, it remains the best choice available for making baklava if you don’t prepare the dough yourself.

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