- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 306.12 (Kcal)
- Carbohydrates 53.97 (g) of which sugars 32.64 (g)
- Proteins 8.50 (g)
- Fat 6.83 (g) of which saturated 3.25 (g)of which unsaturated 3.45 (g)
- Fibers 1.83 (g)
- Sodium 161.43 (mg)
Indicative values for a portion of 105 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
About Phyllo Dough
The habit of using this type of Greek-origin pastry, fat-free and with a neutral taste, is becoming increasingly popular in Italy. It is very versatile in the kitchen, whether used for sweet or savory dishes. Phyllo dough is made of 40% water and 60% flour, rolled out very thinly and cooks in a very short time, whether fried in rolls or baked for various preparations. We probably all know the dessert Baklava, made with phyllo dough and nuts.
The habit of using this type of Greek-origin pastry, fat-free and with a neutral taste, is becoming increasingly popular in Italy. It is very versatile in the kitchen, whether used for sweet or savory dishes. Phyllo dough is made of 40% water and 60% flour, rolled out very thinly and cooks in a very short time, whether fried in rolls or baked for various preparations. We probably all know the dessert Baklava, made with phyllo dough and nuts.
