Fillo Shells (phyllo)2015-04-02
- Yield : 24
- Servings : 24
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
This information is per serving.
Calories from Fat20
Serving Size:One 3.5" (88 mm) shell
Whether you spell if filo, fillo, or phyllo, this paper thin, crisp versatile dough can be used for sweet or savory recipes. These, light, crispy, fillo shells look elegant, are very easy to make, and have about 45 calories for a large 3.5″ (88 mm) diameter shell. You can make the shells any size you like depending on your use.
Omit the sugar for savory fillings like mini fillo pizzas made with chopped fresh Roma tomatoes, fresh basil, and mozzarella cheese.
Store baked shells in an air tight container up to one week.
The possibilities are endless for these delicious, versatile shells.
If you don’t have a 3.5 inch or larger food ring or biscuit cutter, you can use a sharp knife to cut out squares. Square fillo shells produce less waste, but are less symmetrical than circular shells. Press the squares into your greased muffin pans.
- The trick to working with paper thin fillo sheets is keeping the dough covered with a damp cloth or paper towel to prevent it from drying out. Fillo becomes brittle when dry.
- Bake the first 12 shells in the middle of your oven while making the second 12 for even baking.
Nutrition information is based on square shells (1/6th of a sheet) made with butter and sugar. Cooking spray has sugar grams of saturated fat. Sugar adds about 4 calories per large shell.
- 20 9x14-inch (23x35 cm) sheets fillo (phyllo) dough
- Vegetable cooking spray or 4-oz. (112 g) butter
- Granulated sugar (optional)
Method of Preparation
Preheat oven to 350°F (175°C).
Lightly coat two 12 cup muffin pans with cooking spray.
Place the first sheet of fillo on a clean work surface and evenly coat with a light layer of cooking spray. Sprinkle about a teaspoon of sugar over the dough and repeat with next 3 layers. Coat the fifth sheet with cooking spray only.
Using a sharp knife and 3.5 inch (9 cm) food ring cut out 6 circles pressing each one into the muffin pan. Repeat with the next layer of dough.
Bake 8 to 10 minutes or until golden brown. Use a toothpick or small knife to immediately remove the shells from the pan. Cool completely on wire racks before filling.