Edenica Handmade Daily Phyllo Dough for borek, Turkish Yufka, Pastry Leaves, Pre Baked Very Thin Filo Pastry Dough Leaves, 5 pieces

Fillo Doug offers excellent quality, and I created a delicious spinach pie with it. The only downside is that the round fillo sheets are a bit too large for my pan, so I had to trim them quite a bit. However, I will definitely purchase them again!

Was rotten and moldy when I got it!!!

Perfect for my Spanikopita dish! I will try it with other recipes too! Authentic and vital piece to Mediterranean cooking!

The product was delicious because it was very fresh and handmade. It was more delicious than the dough I bought from the markets in America. I definitely recommend it. I will buy it again because I am planning to make pies with it.

It was cover with mold

This was dried out but I still tried to make something so I didn’t have to just throw it away. I just broke it all up and added cinnamon and sugar and it turned out pretty good.

İt’s the best phyllo dough in usa crunchy,delicios and baking easily I’ll always choose that brand thank you for wonderful dough.Exactly offering you.

A departure from the basic factory-made frozen phyllo typically found in the U.S., these handmade, shelf-stable, big, round phyllo sheets from Edenica seem suited for special situations or special occasions.The sheets are handmade from just 3 ingredients (water, salt and flour) and have those slight variations that suggest a quality artisan product.The phyllo arrives in a room temperature vacuum-sealed package that is stamped as shelf stable for 4 months after production (my package arrived with about 3 months to go). Not needing precious freezer space is handy, yet requires more attention than simply thawing.The video directions say to spritz an unfolded sheet with water, cover it with clean cotton, and let it rest and recover for 30 minutes before using. That's all relatively easy, yet somewhat space consuming. (Not mentioned in the directions, you can fit any remaining folded sheets in a gallon zip bag and keep in the fridge for at least a few days.)These sheets are big. Unfolded, each is about 23 inches in diameter. They also seem slightly thicker than the basic frozen stuff which makes them a bit easier to work with and allows fewer layers to get that great phyllo effect.Round. Did I mention that they're round? These phyllo sheets are round. The circular shape doesn't matter when making the "pan borek" shown in the video (which was delicious with feta, goat cheese, butter, and fresh dill): just fold and fold and pan fry.If you're starting with a U.S. baking recipe, you might want to trim off the round edges to make about a 16 inch square from each sheet--or a pair of 8x16 rectangles, which are close to the 9x14 frozen sheets. You can then use the trimmed sections for a crispy baked topping, extra jigsaw layers, or if inspired, roll or fold the curved strips with a favorite filling.Overall, these phyllo sheets allow easy storage until needed, and then when given a bit of love, return the investment with a delicious toothy texture that crisps up beautifully.