Different Types of Phyllo Dough Published Mar 18, 2019 10:47 PM Food Pastry phyllo is as light and thin as cellophane; while tricky to handle, it creates ultra-crisp, delicate layers for baklava (we recommend Krinos brand). Todd Coleman SHARE No. 4 phyllo is slightly thicker and holds up to custard fillings in pastries like bougatsa (try Athens brand). Todd Coleman No. 5 phyllo is heftier still, and a great all-purpose dough; we use it for making tart shells and mini-phyllo cups for hors d’oeuvres and small desserts (Kontos brand is reliably good). Todd Coleman No. 7 phyllo is our choice for creating sturdy triangular and square pies like individual spanakopita and tyropita (look for Apollo brand). Todd Coleman Finally, there’s country-style phyllo, the thickest of the bunch; it’s perfect for hearty, rustic pies like the feta-and-greens-filled hortopita (Zagorisio brand is the best). Todd Coleman MORE TO READ RELATED In These AAPI Communities, Meals Arrive With a Pleasant Surprise How restaurants and cooks are thanking loyal customers. READ NOW RELATED This Glorious Root Is Northeast Argentina’s Pantry Staple Meet the cooks and farmers bringing it to a national audience. RELATED The Guava Dish That Makes Cubans Nostalgic for Home How the sweet fruit connects this writer’s husband to his native country.