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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use fillo dough to create light, crispy, and flaky textures in a variety …
What it is
Fillo dough, also spelled phyllo, is a very thin, unleavened dough used to make pastries. It is traditionally made from wheat flour, water, and a small amount of oil, then stretched into paper-thin sheets. The dough is known for its delicate texture and ability to become crispy when baked.
Why it's used
Manufacturers use fillo dough to create light, crispy, and flaky textures in a variety of baked goods. It is commonly found in frozen appetizers, desserts like baklava, and savory dishes such as spanakopita. Its neutral flavor allows it to be used in both sweet and savory applications.
Health notes
Fillo dough is a food ingredient, not a food additive, and is generally recognized as safe for consumption. As a flour-based product, its health implications are similar to other grain products, primarily related to its carbohydrate content. No specific regulatory evaluations by JECFA or EFSA apply to fillo dough as an additive.
Allergen info
Fillo dough is made from wheat flour and therefore contains wheat, which is one of the nine major FDA allergens. It also contains gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.