Nuts and fruit are common additions to baklava and other filo parcels.
Filo packets are small triangles or packets of filling embedded in filo, also known as puff pastry or fillo, puff pastry. Phyllo dough is very thin, and several layers are usually used to create a phyllo packet. The filling can be savory or sweet and the cakes are popular in Mediterranean, Balkan and Middle Eastern cuisine.
The Greek word phyllo means “leaf” in English. Filo dough is made with wheat flour, water, a little oil and white vinegar or a little raki, the Greek version of Italian grappa. The flour is first mixed with the oil and vinegar and then water is added as needed. The dough should be elastic, soft and flexible. The dough is then rolled and stretched until it becomes a large, paper-thin sheet. If it’s handmade, the sheets will likely be thicker than store-bought ones. A pasta machine can also be used.
Chopped spinach and filo pastry are used to make the savory Greek spanakopita.
Once the desired thickness is achieved, bundles of filo can be made. As dough dries quickly, any dough not being worked should be covered with parchment or parchment paper and a clean, slightly damp kitchen towel. Most phyllo bundle recipes call for the sheets to be layered after brushing with margarine or melted butter.
After the layer of filo pastry, it’s time to cut into the desired shapes and add the filling. Phyllo triangles filled with feta and spinach, known as spanakopita in Greece, are a favorite, but the pockets can be filled with just about any filling, sweet or savory. Fruits, tofu, cheeses, meats, and vegetables are also possible fillings. To make a triangle, the buttered layered dough is cut along the long edge into 6 cm strips. The padding is placed at the bottom and folded as if folding a flag. When the other end of the strip is reached, the filling has already been wrapped in several folds of dough. It is then spread with butter and cooked until golden brown.
Baklava is probably the most famous cake baked in filo pastry. It can be pan-roasted whole or with chopped nuts, usually pistachios or walnuts, and the cinnamon can be wrapped in filo packets and soaked in sweet, sugar-based syrup after cooking. Small strudels can also be made with fruits such as pears and apples. Filo packets can be eaten hot or cold and are commonly used in Greece as snacks, appetizers, and lunch box fillers. Larger spanakopites or tiropitas made with cheese are popular snacks.