Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. Name and etymology. The name filo or phyllo comes from Greek φύλλο 'thin sheet'. History. The origin of the practice of stretching raw dough into paper-thin sheets is unclear, with many cultures claiming credit.
https://en.wikipedia.org/wiki/Filo
Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. Name and etymology. The name filo or phyllo comes from Greek φύλλο 'thin sheet'. History. The origin of the practice of stretching raw dough into paper-thin sheets is unclear, with many cultures claiming credit.
