How to Cook Filo Dough on the Stove Top

Thaw frozen filo dough in the fridge for best results.

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Filo dough, also spelled Phyllo, is made up of layers and layers of buttery dough. It cooks up very flaky and it is similar in many ways to puff pastry. It is also normally cooked in the oven. However there are methods you can use to cook filo dough on the stove top. The first way is to fry the thawed filo dough, and the second way is to poach it in broth or water. The first is probably the more preferred method, because it resembles the oven method, although it will be a bit crisper and have a slightly different texture in the middle. The second method will lead to a soggy piece of filo that has sopped up the flavor of the liquid, making it ideal for dumplings in soups or stews.

Related Searches:Difficulty:Moderately EasyInstructions Things You'll NeedVegetable oilLarge heavy-bottomed potClip-on candy or deep fry thermometerThawed filo doughKnifeCooling rack with paper towels or newspaper underneathTongs or long-handed frying strainer, sometimes referred to as a spiderBroth of any kindLong cooking spoonSuggest EditsFrying1

Pour several inches worth of vegetable oil into your pot. Clip the thermometer to the side of the pan, with the spike going into the oil.

2

Place the pan on a burner on your stove and turn that burner to medium-high. Keep an eye on the thermometer. When the oil reaches 365 degrees, you'll be ready to fry.

3

Remove the thawed filo dough from the fridge and cut it to the desired size with a sharp knife.

4

When the pan reaches the correct temperature, drop the dough into the oil, a few pieces at a time. You'll want no more than five or six small pieces or two to three large pieces in the pan at a time. As they cook, they'll puff up and float, and one side will be less done than the other. Flip over about 2-to-3 minutes in and continue to cook until golden brown. Remove to cooling rack with tongs or spider.

5

Wait until the oil reaches 365 degrees again and repeat the process for the remainder of the filo dough.

Poaching1

Fill your pan at least halfway with broth.

2

Place the pan on a burner of the stove and turn to high.

3

Remove the filo from the fridge and cut it into pieces 1-inch wide by 2-inches long.

4

When the broth boils, add the filo dough, a few at a time. Turn the burner to medium high and stir occasionally. When all of the pastry is floating and puffy looking, serve it with plenty of broth.

Tips & Warnings

You can wrap the filo dough around a variety of fillings before frying. Cut a piece of filo, place a small amount of filling in the exact center, fold the filo over and press the edges together firmly. You may use an egg wash -- a little bit of egg beaten with a little bit of water -- to help "glue" the two edges together.

You can poach filo in soup that has ingredients added already, like meat and vegetables. Be aware that this process will shed some of the starch from the dough, thickening your soup.

Always be careful when frying and never leave hot oil unattended. Not only is the oil itself dangerous and capable of causing severe burns, but it can also set your kitchen on fire.

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