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11 Ways to Get Your Fill of Flaky Doughs

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There’s no doubt that one of the best ways to serve something is inside something else you can eat: Scoops of ice cream are somehow sweeter on a cone, beans are better in a burrito, and even kale salad gets cooler when you put it in a sandwich. Separately, the butterier and flakier something is, the better. And you can marry the two—edible vessel! flakiness galore!—via phyllo and puff pastry doughs.

Phyllo dough and puff pastry are each buttery , pastry doughs rolled thin and layered so they fill up with steam when baked—ultimately creating crispy craggles of crust that will flake pleasantly with every bite. (NB: Though similar, they are different; The Kitchn has a great article about why.) Lucky for you, you don't have to make phyllo or puff pastry dough (though you certainly could). Instead, pick some up in the freezer aisle, thaw it, and fill it up in any and all of the following ways:

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Rustic Beet Tart and Wilted Greens
Rustic Beet Tart and Wilted Greens
Balkan Lamb and Leek Pie
Balkan Lamb and Leek Pie
Little Mushroom Pinwheels
Little Mushroom Pinwheels
Honey Nut Phyllo Pie
Honey Nut Phyllo Pie
Greek Style Cheese Pies (Tyropita)
Greek Style Cheese Pies (Tyropita)
Carrot, Feta and Mint Börek
Carrot, Feta and Mint Börek
Samsa (Almond-Orange Triangles)
Samsa (Almond-Orange Triangles)
Fields of Green Tarte Tatin
Fields of Green Tarte Tatin
Mrs. Z's Secret-Ingredient Baklava
Mrs. Z's Secret-Ingredient Baklava
20 Minute Apple Turnovers
20 Minute Apple Turnovers
Nelly's "Greek Festival" Spanakopita
Nelly's "Greek Festival" Spanakopita

What's your favorite thing to wrap in phyllo? Fill us in in the comments!


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Tags: what to cook, phyllo dough, filo dough, dough, layers, inspiration, round ups