Gaining a Feel For Fillo
It was a rainy evening and we had just arrived home after taking a wet walk after my son’s guitar lesson. These are often the nights that my daughter and I enjoy dallying through town (sometimes Dad joins us), exploring the shops that are open late in our little town—wandering down alleyways and avenues that we wouldn’t otherwise see. While we had planned to enjoy a wet walk on this night, after we arrived home and slung our wet ponchos and raincoats on hooks in the garage to dry, the dry house felt good—and the kitchen seemed especially warm and welcoming.
And to top it off, we were hungry. So daughter and I set out on a mission to see what we could come up with to satisfy our taste buds. Plus we were both in the mood to bake something … hmmm, what to make?
I noticed that there was a partially used package of fillo dough on the refrig shelf, some peaches that were ready-and-ripe in the fruit bowl … what about a baked peach strudel? It could be simple and easy, yet perfect with milk or a cup of tea.
Sometimes knowing what to make isn’t found in a cookbook; the magic is found in looking at what you have on hand and then coming up with something unique, improvising with the ingredients on hand. In this case the peaches, fillo dough and cream cheese all came together—best of all, it was a do-able dish for 10-year-old hands too. My job? Just advise and give a helping hand here and there. From layering the fillo dough to mixing the filling and peeling and slicing the peaches, there were many hands-on jobs perfect for learning.
And not only is fillo dough spelled in a variety of ways—like phyllo or filo (say fee-lo for all)—it’s wonderfully versatile and adaptable. I’ve used it for brunch, lunch, dinner and desserts, and it can be kept in the freezer for months, in the refrig for weeks, and isn’t nearly as finicky as I first thought. Made from flour, water and a small amount of oil, fillo’s paper-thin sheets are used in multiple layers, with each layer brushed with butter (or olive oil, if you’re going healthier). Traditionally used in Middle Eastern and Greek dishes, fillo provides a delightfully flaky, crunchy golden crust for many different fillings, from meat and vegetables to walnuts and sweet treats.
When I first learned how to use fillo dough, the cooking class teacher went through elaborate steps and directions on how to keep the dough moist via a layer of plastic wrap with dampened towels, uncovering the dough each time that another layer needed to be peeled off the main pack. The first few times I did it that way, and then I decided to just wing it. I can often be found throwing things together (in a bit of a rush) at the last minute, so my opened pack of fillo dough doesn’t really sit that long in the interim. I just peeled ‘em off and placed them in the recipe right away (nixing the damp towel routine). Simple, manageable and works just fine every time. (One caution: Beware of out-of-date fillo or old fillo—it can be terribly hard to separate and an exercise in frustration—be sure to buy it where the store has good inventory turn over.)
If you haven’t used fillo dough, give it a try. The long rectangular boxes can be found in the frozen food freezers (usually top shelf) of the grocery store—usually between the ice cream, Cool Whip and frozen juices. There are boxes of rectangular sheets and smaller boxes of pre-made tarts. While we’ve tried both, we generally stick with the larger sheets that can be folded, rolled and used in a multitude of ways. The tarts are cute and fun and best for appetizers and little finger food recipes that offer small individual servings.
What’s your favorite way to use fillo dough?
Made with lemon juice, lemon zest, peach schnapps, sugar, allspice, frozen phyllo pastry sheets, cornstarch, butter, bread crumbs, heavy cream
Serves/Makes: 24
- 2 pounds fresh, ripe peaches
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely chopped lemon zest
- 3 tablespoons peach schnapps (divided use, optional)
- 1 cup sugar
- 1 pinch allspice
- 4 tablespoons cornstarch
- 10 frozen phyllo pastry sheets
- 2 sticks unsalted butter, melted
- 3/4 cup fine dry plain bread crumbs
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar
Peel and thinly slice peaches. Stir together lemon juice, zest and 2 tablespoons of schnapps. Add peaches and lightly toss to coat each slice.
Stir together the sugar, allspice and cornstarch. Toss with peaches. Let sit at room temperature at least 30 minutes, or until sugar dissolves.
Brush a sheet of phyllo with melted butter. Lightly sprinkle with a heaping tablespoon of bread crumbs. Repeat until five sheets of pastry are stacked together.
Spoon half of the peach mixture in the center of the pastry, parallel with the short sides, leaving a 5-inch border on the ends and a 2-inch border on each side.
Fold the sides over the filling. Fold up the far end and roll toward you, forming a round roll with the filling enclosed. Seal the ends by brushing with butter.
With a small sharp knife, cut 2-inch long slits across the top. Repeat with remaining phyllo and filling.
Place the two strudels on a parchment-lined baking sheet. Bake in the center of a preheated 350 degrees F oven for 30 minutes, or until golden brown. Let sit 10 minutes before cutting.
Whip the chilled heavy cream until slightly thickened. Gradually add the sugar and remaining 1 tablespoon peach schnapps. Top each warm slice of strudel with whipped cream.
related articles
Write a comment:
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/christine-gable/778-fillo-dough/