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Phyllo dough (raw) Calories
Thin pastry, low fat, versatile
CALORIES
GI
POTASSIUM
FIBER
Phyllo dough (raw) Nutrition Facts
Selected: 100 g
270
KCAL / 100G
Carbs
54g
· 80%
Protein
7.5g
· 11%
Fat
2.5g
· 9%
Fiber
2.2g
Phyllo dough (raw) Vitamins & Minerals
Vitamins
B1
0.12mg · 10% DV
B3
1.2mg · 8% DV
Biotin
1.5µg · 5% DV
Folate
18µg · 5% DV
Minerals
Sodium
330mg · 14% DV
Selenium
7µg · 13% DV
Phosphorus
60mg · 9% DV
Iron
1mg · 6% DV
Phyllo dough (raw) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Phyllo dough (raw) Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Phyllo dough (raw) Contain Allergens?
Contains these allergens:
Which Diets Is Phyllo dough (raw) Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Phyllo dough (raw) Fat Profile
SATURATED
0.5g
MONOUNSATURATED
0.7g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 45:1
Above the ideal 4:1 (45:1).
Foods Similar to Phyllo dough (raw)
Phyllo dough (raw) — Frequently Asked Questions
Can raw phyllo dough be eaten without cooking?
Raw phyllo dough is not meant to be eaten as-is. Because it contains uncooked flour, it should be thoroughly baked, pan-cooked, or otherwise fully cooked before serving.
How do you keep phyllo dough from drying out while working with it?
Keep the sheets covered with their packaging or a clean, lightly damp towel while you assemble the recipe. Do not soak them, as excess moisture can make the sheets sticky and prone to tearing.
Why does phyllo dough crack or break?
Phyllo becomes brittle quickly when exposed to air and loses moisture. If it feels dry, lightly brushing it with a suitable oil, butter, or liquid mixture before folding can make it easier to handle.
How can phyllo pastries turn out crispier?
Brush a thin layer of fat or sauce between layers, use a fully preheated oven, and avoid overly wet fillings. Covering baked pastry traps steam and will soften the crisp layers.
What is the difference between regular phyllo dough and baklava phyllo?
Baklava phyllo is generally thinner and more delicate, making it suitable for many fine layers. Regular phyllo is often sturdier and works well for pies, rolls, and filled parcels.
Can phyllo dough be frozen?
Yes. Separate the sheets with parchment if needed, wrap them tightly to limit air exposure, and freeze. Thaw it in the refrigerator to reduce condensation, sticking, and tearing.
How should opened phyllo dough be stored?
Wrap unused sheets tightly and keep them in an airtight bag or container in the refrigerator. Follow the package storage guidance, and discard dough with mold, an off smell, or signs of spoilage.
What happens if the filling is too wet?
A wet filling can soak into the sheets, making the pastry gummy and leaving the base soft after baking. Drain vegetables and cheese well, and let cooked fillings cool before assembling.
Can phyllo dough replace meat or legumes as a protein source?
Phyllo is a grain-based food and is not usually the main protein component of a meal. Pair it with foods such as eggs, cheese, yogurt, chicken, beans, or lentils for a more balanced dish.
Should people with gluten-related disorders eat phyllo dough?
Standard phyllo dough made from wheat contains gluten, so it is not suitable for people with coeliac disease or a wheat allergy. Anyone requiring a gluten-free diet should choose products specifically labelled gluten-free.
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Nutrition data compiled from USDA FoodData Central and scientific sources.