Where do I find Filo pastry???

Question

I found a great recipe for Baklava but I don't know where to get Filo pastry....

Answer 1

Yes, try the bigger grocery stores (Meijer, Super Wal-Mart, etc). They are in the frozen food section by the pie crusts. They come in a package that looks similar to a large box of spaghetti (a somewhat long, flat rectangle). The kind that I have in my freezer right now is called "Athens" and comes in a maroon and white box.

Answer 2

I have not got a recipe for Filo pastry
but you can buy it in the supermarket which is much easier to do than make it
have a nice day and remember Jesus love you

Answer 3

It is found in the freezer section of your bigger grocery stores. Filo pastry is more of your specialty item, that's why I said a bigger store. It's not something that everyone usually buys.

Answer 4

You can find it in the freezer section at any grocery store or even Walmart. It's next to the frozen pie crusts.

Answer 5

I saw it in the grocery store I think in the dairy area. Ask the grocer.

Answer 6

I always get mine in the freezer section in the supermarket.. It's pretty good

Answer 7

yummy.filo dough is so hard to work with,You will find it in the frozen foods,It is usually beside , frozen fruits.Good luck,hope it comes out great.

Answer 8

in the pastry section of your libraray

Answer 9

BAKLAVA (FILO PASTRY WITH NUTS)

1 lb. "filo" pastry (about 20 sheets)
1/2 c. butter
2 c. finely chopped almonds
1 c. finely chopped walnuts
2 tbsp. sugar
1 tbsp. pounded mixed cloves and cinnamon bark

FOR THE SYRUP:

2 c. sugar
2 c. hot water
1 sm. piece cinnamon
The rind of 1 lemon
2 tbsp. lemon juice

In a bowl mix both kinds of nuts, sugar and pounded spices. Grease sides and bottom of 12 x 8 oven dish. Brush with butter 6 sheets of filo pastry and place in oven dish. Spread over half of the nuts mixture. Brush with butter another 6 sheets of filo and place to cover the nuts. Spread over the filo the rest of nuts. Brush the remaining filo and cover the second bed of nuts. Fold the edges of filo under the sides of dish and brush the top with the rest of butter. Cut filo into square or diamond shapes and sprinkle some cold water on top. Place baklava in a 350 degree oven and bake for 1 hour until golden. Pour in a saucepan sugar and water and stir to dissolve. Add remaining syrup ingredients and heat to boil for about 15 minutes until the syrup thickens. Remove from heat, cool and remove lemon rind. Remove baklava from oven and while still hot pour over the cold syrup. Cool and cut in pieces.
Makes about 20 pieces.
Calorie Table for Pastry
Please note: all calorie values are approximate

Food (Serving size) Calories
Choux pastry, cooked (1oz) 105
Filo pastry (2 sheets) 80
Flaky pastry, average, cooked (2oz) 285
Puff pastry (1 sheet) 670
Shortcrust pastry, cooked (3oz) 500

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CHICKEN BREASTS IN FILO DOUGH OR PUFF
PASTRY

Boneless, skinless chicken breasts, cut in half
1 sheet of filo dough per half bread

Or if using Pepperidge Farm Puff Pastry cut each sheet in six pieces.
Marinate chicken breasts for at least 4 hours in the following at room temperature. Mix together: 1/4 c. white vinegar 1 stick butter, melted 2 cloves garlic 2 bay leaves Thyme Rosemary Tarragon Parsley, chopped 2 onions, chopped 2 c. chicken broth 1 tbsp. oil

Use your judgment as to how much of these seasonings to add. I used 1/4 to 1/2 teaspoon of each.

I chop up about 1/2 a bunch of fresh.

NOTE: I marinated chicken at room temperature the afternoon before I wanted to cook them and then put in the refrigerator all night leaving them in the marinade.

When you are ready to bake them pour off marinade and lay chicken on paper towels to drain a little. Roll out each square of puff pastry a little, brush a little with melted butter and put one piece of chicken on each square and fold up pastry. I lay side with folded edges on it down on a buttered cookie sheet so that it doesn't unfold. Then bake at 400 degrees for about 15 to 20 minutes or until puffed and golden brown. Do not puncture pastry



FILO (GREEK PASTRY)

This paper thin pastry is used for making meat, vegetable, cheese and egg dishes as well as sweet pastries. It can be purchased in 1 pound packages in some specialty stores, or you can make your own, using this recipe.

2 2/3 c. flour
1 tsp. salt
1/2 c. warm water
2 tbsp. oil

Sift flour and salt into a bowl. Gradually add water, stirring to make a stiff dough. Turn onto a pastry board. Place oil in a bowl and spread a little of it on the palms of your hands. Knead the dough adding more oil to your hands when it becomes sticky. Continue until you have a smooth, elastic ball of dough and the oil is nearly all used. Then roll the ball in the oil to cover all sides, place a clean cloth over the bowl and let rest 2 hours. (A barely warm oven is a good place for this). Separate 1/4 of the dough and roll to 1/4 inch thickness on a board rubbed with cornstarch. Cover with cloth and let rest 10 minutes. Cover a table (card table or larger) with a smooth cloth and carefully lift dough onto it. Put your hands under the dough, palms down, and gently stretch dough with the backs of your hands, working your way around the table, until dough is as thin as tissue paper. Do not worry if it hangs down around the edges. Cut off the thicker edge and save the scraps. (They can be used by putting them in a moist bowl, kneaded and rolled again). The Filo is now ready to be cut in pieces with scissors if you wish to use it moist. If you prefer dry Filo, allow it to stand about 10 minutes, then cut into desired size. Hints On Handling Filo: Use moist, not dry, sheets of Filo, with moist mixtures (cheese, custard, meat or vegetable fillings). Always use moist Filo in a recipe in which the Filo is rolled or folded. Dry Filo can be sprinkled or brushed with water to make it more pliable. Because the sheets of Filo dry quickly, keep all but the sheet you are working with, covered with a towel. Do not unwrap Filo until you have the filling prepared and are ready to use it. Filo will keep for several months frozen. Keep package sealed tight while frozen. Thaw at room temperature when ready to use.

Answer 10

Any local bakery...