KRAL Food started its productive activity with phyllo dough and kataifi—shredded phyllo dough—in 1967 in Ankara, Turkey. Today, it’s offering its valued customers the unique tastes of traditional Turkish, Greek, and Middle Eastern cuisine, particularly KEMALPASA, SEKERPARE, GULLAC, SAMBABA, ERISTE (Noodle), MANTI, TARHANA and COOKIE, which are produced in accordance with quality, hygiene standards and the latest technology. Throughout its journey, KRAL has offered unique, traditional tastes of Turkish cuisine not only to our country but also to different countries of the world, embracing the slogan “A Sweet Meeting”. KRAL Phyllo Dough Most Popular Pastries Recipes You Can Make with Kral Phyllo Dough Borek Spanakopita Samosas Tiropita Banitsa Bougatsa Most Popular Dessert Recipes You Can Make with Kral Phyllo Dough Baklava Greek Honey Nut Pie Christmas StrudelBundevaraKserotigana Galaktoboureko What Is Phyllo Dough? Phyllo (filo, yufka 'thin',) is a simple flour-and-water dough that is stretched to paper thinness and cut into sheets. This dough, originating in Turkish, Greek, and Mediterranean cuisine, that is used in thin layers to make pastries (such as baklava, borek, and apple strudel) and pies and becomes very flaky when cooked. PRODUCT FACTS For making desserts and pastries made with Phyllo DoughMade in TurkeyApproximately 44 piecesWeight :1.75lb (800g)Dimension : 13.5w x15l inchesThickness: 0.28 inches Thin Sheets of Phyllo Dough for Appetizers and Desserts Hints Keep in a cool and dry place. Do not expose to direct sunlight. If it is frozen, it is important to thaw phyllo dough properly. Place the phyllo in the fridge 12-14 hours before using. Unroll the phyllo sheets and place them carefully between two damp kitchen cloths. This helps the sheets remain lenient. Ingredients Wheat flour for Baklava, drinking water, starch, salt, potassium sorbate (E202), calcium propionate (E282) as preservative NUTRITIONAL FACTS (for 100g) Energy (kcal) :284.28 kcal Fat (g) :0.91 Saturated Fat (g) :0.41 Carbohydrate (g) :61.5 Sugar (g) :0 Fiber (g) :1.13 Protein (g) :10.42 Salt-Sodium (g) :0.38 Most Popular Recipes You Can Make with KRAL Phyllo Dough BAKLAVA Ingredient: 1 pack (800g) of Kral Phyllo Dough 150g walnut or nut 500g margarine or butter 1200ml water 1200g sugar, 6-7 drops of lemon juice SPANAKOPITA Ingredient: 18 sheets Kral Phyllo Dough 6 ounce frozen spinach 1 tbsp olive oil 3 large eggs, 8 ounces butter 8 ounces feta and whole milk ricotta, 1/2 tsp salt Fresh dill, scallion and parsley TIROPITA Ingredient: 10 sheets Kral Phyllo Dough 7 ounces feta cheese 3/4 of a cup heavy cream 3.5 ounces Parmesan, Gouda 3.5 ounces ricotta cheese 2 large eggs, ground pepper Olive oil or melted butter SAMOSAS Ingredient: 8 Sheets Kral Phyllo Dough 1 Onion , 2 Potatoes 1/2 cup Green peas 1/4 tsp Coriander, Cinnamon 1/2 tsp Garam masala 1/4 tsp Amchur, Kashmiri Red Chilli Butter (Salted), salt Phyllo Dough Gluten Free Gullac Eriste (Noodle) Kemalpasa Kataifi Sekerpare Add to Cart Buying Options Add to Cart Buying Options Buying Options Add to Cart Customer Reviews 3.7 out of 5 stars 721 3.5 out of 5 stars 41 3.9 out of 5 stars 30 3.0 out of 5 stars 34 1.8 out of 5 stars 20 3.6 out of 5 stars 27 Price $14.99$14.99 — no data $16.99$16.99 — no data — no data $14.99$14.99 TYPE Dough for Pastries Dry Pastry Dessert Ready by Soaking in Hot Milk Syrup Main Dish for Lunch or Dinner Dry Pastry Dessert Ready by Soaking in Hot Sugar Syrup Dry Pastry Dessert Ready by Soaking in Hot Sugar Syrup Dry Pastry Dessert Ready by Soaking in Hot Sugar Syrup HALAL ✓ ✓ ✓ ✓ ✓ ✓ VEGAN ✓ ✓ X X ✓ X INGREDIENTS Wheat flour for Baklava, drinking water, starch, salt, potassium sorbate (E202), calcium propionate (E282) as preservative Water, corn starch, rice flour Wheat flour, egg, salt, water Daily salt-free cheese, semolina, wheat flour, eggs, baking powder, sodium bi carbonate, Ammonium bi carbonate Wheat flour for kataifi, drinking water Wheat flour, partially hydrogenated vegetable oil, sugar, egg, semolina, water, leavening (E 500), natural-equivalent vanillin aroma.