Dough/Pastry | Vegetarian Diet (check label)

Miniature Phyllo

Triticum aestivum Allergens: Wheat|Gluten
Miniature Phyllo

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Mediterranean|Middle Eastern
  • Seasonality Year-Round
  • Source Wheat

The Forktionary Angle

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Definition

Very thin, delicate sheets of unleavened dough, typically used in layers to create crisp, flaky pastries. Smaller than standard phyllo.

Sensory Profile

TasteNeutral, Slightly Salty
TextureCrisp (baked), Flaky, Thin
AromaMild Flour
AcidityLow

Technical Metrics

Nutrition Facts

Per 30g (approx. 4 sheets)
Calories290 kcal
Total Fat2.3 g
Saturated Fat0.5 g
Trans Fat0 g
Cholesterol0 mg
Protein7.5 g
Total Carbohydrate57.0 g
Dietary Fiber2.0 g
Total Sugars1.0 g
Calcium10 mg
Iron1.5 mg
Potassium90 mg

Chef’s Secret

Work quickly with phyllo dough and keep unused sheets covered with a damp cloth to prevent them from drying out and cracking.

Substitutions

Best Match

Puff Pastry

1:1

Offers a similar flaky, crisp texture, but is richer and thicker.

Brick Pastry (Brik Pastry)

1:1

Similar thinness and crispiness, common in North African cuisine.

Spring Roll Wrappers

1:1

Can be used for crisp fried applications, but less flaky.

Crepe/Blintz Wrappers

1:1

Only for soft, non-crisp applications, very different texture.

Buying Guide

Look for fresh or frozen, unbroken sheets. Keep refrigerated or frozen. Thaw slowly in the refrigerator before use.

Flavor Pairings

Baklava Spanakopita Tiropita Savory Appetizers Fruit Tarts Cannoli Shells