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Filo Dough in Desserts

Learn more here about the use of filo dough in desserts, how to make filo dough, and get tips and tricks from the pastry chef.

Filo dough is a staple in the world of baking, known for its paper-thin consistency and golden, crisp results. It’s no secret that filo dough can elevate the flavor experience in many desserts to new heights. But what makes filo dough particularly great for desserts, how do you make your own filo dough from scratch, and what tips and tricks can help you create the perfect filo dough tart?

Why Use Filo Dough in Desserts?

The graceful and multi-layered structure of filo dough is ideal for creating textural contrasts in desserts. When baked, filo dough becomes incredibly crisp and adds a delightful crunch, which is a wonderful contrast to soft, creamy fillings or fresh fruits. It is also very light, making it a great base for a dessert, as it’s not heavy or filling. Additionally, its delicate flavor is neutral enough to allow other ingredients to shine through. These factors make filo dough the perfect partner for everything from chocolate and nuts to fruits and creamy elements.

The Basics of Making Filo Dough

Making filo dough from scratch is an art that requires a bit of patience and finesse, but the result is priceless. The first step is to ensure your workspace is clean and dry. Filo dough needs to be very thin, and any moisture can cause it to stick together or become deformed.

Next, it’s time to prepare the dough. You’ll use flour, water, and a fat such as oil or butter. Once you’ve mixed the dough, it should be kneaded until smooth. Then, it should be rolled out thinly and folded several times to create the many layers. It’s important to be careful and not tear the dough, as this could damage its delicate structure. After several folds and rolls, the filo dough is ready to be used in your dessert.

Ingredients:

2 dl water
400g all-purpose flour
1 large egg
A pinch of salt
A little oil or butter for brushing

How to Make Filo Dough:

Start by mixing the flour and salt in a bowl and make a well in the center.
Crack the egg into the well and add half of the water.
Mix the ingredients together and knead the dough. Gradually add the remaining water until the dough is smooth and elastic.
Divide the dough into small balls and let them rest under a damp cloth for about 30 minutes.
On a well-floured surface, roll each ball as thinly as possible – almost transparent.

Shaping the Tart

Once your filo dough is ready, it’s time to shape it into a tart:

Grease a tart dish with oil or butter, and place a layer of filo dough over the dish.
Brush the dough with oil or melted butter, and repeat with more layers until you reach the desired thickness.

Trim any excess dough along the edges of the dish, and you’re now ready to add your favorite filling and bake the tart.

Tips and Tricks from the Pastry Chef

Be careful not to overwork the dough, as it can become difficult to handle.
Filo dough dries out quickly, so always cover the dough or brush it with oil when it’s not in use.
Bake at a high temperature to ensure the dough becomes crispy and golden.
Experiment with different fillings, such as sweet fruits or a classic nut and honey mixture, to find your personal favorite.
In our version of a filo dough tart, we like to create a small bowl shape to make a beautiful little dessert. Cut the dough to fit your small tart form, and then use a second tart form, identical to the first, to press the dough down into the first form. Let the filo dough bake under pressure between the two forms to ensure it holds the correct shape.

Filo dough is a versatile element in the kitchen that can add elegance and crunch to any dessert. With these tips, you can confidently explore the potential of filo dough and create wonderful desserts that will impress your guests.

Example of a Dessert with Filo Dough

As tradition dictates, here’s a tangible example of how you can use filo dough in your desserts, and we have a great example on our website.

Filo Dough Tart with Poached Apples and Salted Caramel Ice Cream
This dessert has already been teased in our tips and tricks, as we mentioned it consists of a lovely little filo dough tart with various elements. The tart is made up of 5 layers of filo dough, vanilla cream, apple/pear compote, poached apple cubes, and Kastbergs Salted Caramel Ice Cream. With this, we get both flavor and texture contrasts, where the filo dough contributes a crispy element that contrasts with both the fruit and the cream.