Whole Wheat Paklava

Last June, I wrote a piece about using whole wheat lavash
to make paklava instead of using phyllo dough made with white flour. It’s
clearly not the same, but in a pinch it would do.


Display in the bakery section at Whole Foods

The other day, Doug and I went to Whole Foods to pick up
fish for my Baked Fish Armenian style recipe. While there, we scoured the
shelves for other interesting products. Doug, with his eagle-eyes, spotted
something in the bakery section that made our hearts skip a beat– prepared whole
wheat paklava filled with pistachio nuts! 

We didn’t know how long ago their
paklava had been made, and it looked more syrupy than our homemade
version. But how could we pass up a dessert that was calling our names? Plus, it was our duty to do a taste-test.
Whole wheat baklava with pistachios from Whole Foods
We often take a ‘coffee break’ in the afternoon,(one of the perks of retirement!) and on
this day, the whole wheat paklava was our very special treat. We didn’t noticed any difference in taste in terms of the whole wheat fillo, but I’ll stick to my own recipe in regard to sweetness.

Whole Foods product update: I
just learned that our local Whole Foods now carries organic whole wheat phyllo (fillo)
dough from The Fillo Factory in their frozen food department.

If that isn’t enough, The Fillo Factory also makes fillo dough from organic

Now that I have a box of it in my freezer, you can bet I’ll
be making something with it soon!

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  1. Marash Girl October 12, 2014 at 2:54 pm

    My daughter Lorig who is an Armenian Vegan writes, "Hooray! I'm all over it. I make a kale pie with phyllo dough!" May I quote you on my blog, Marashgirl.blogspot.com?

  2. The Fillo Factory October 14, 2014 at 2:06 pm

    Hi Robyn,

    We can't wait to see what you make with our Organic Whole Wheat Fillo Dough!

    Feel free to post your creations to our Facebook page at http://www.facebook.com/FilloFactory.

    Keep up the great work here on your blog!

    Best wishes,
    The Fillo Factory

    1. Robyn Kalajian October 14, 2014 at 3:35 pm

      Thank you, Sara! I'll be happy to post the recipe I make with the whole wheat fillo dough on your company's FB page.


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