Phyllo is a thin dough made from wheat flour, water, and oil, used in sweet and savory dishes throughout the Mediterranean, Middle East, and Eastern Europe. It is delicate and must be handled with care, and is typically used in multiple layers. It is not to be confused with puff pastry.
Phyllo is a fine dough used in many types of cuisine. It is made with fine wheat flour mixed with water and oil. For some dishes, egg yolks, vinegar or anise-flavored raki may also be added. The unleavened dough is then rolled into thin sheets and dusted with flour. Phyllo dough is typically used in multiple layers, either as a wrapper for various fillings or as a component of a layered dish.
The word “phyllo” means “leaf” in Greek and is sometimes spelled thread or phyllo. In Turkish, it is known as yufka. Phyllo is a component in cuisines throughout the Mediterranean and Middle East, where it is used in sweet and savory dishes.
The layered dessert known as baklava is common to many Middle Eastern cuisines. Spanikopita, a spinach and cheese pastry wrapped in layers of phyllo, is a popular Greek dish. In Turkey, a similar pastry called börek can be filled with meats, cheeses, and vegetables. In Egypt, these savory sweets are called gollash.
Phyllo is also used in Eastern European cuisine. Bosnia, Croatia and Serbia all have versions of a savory pastry called burek. In Albania, the same type of pastry is called byrek. In Bulgaria, the dough is called kori za banitsa and the pastries it is made from are simply called banitsa. The use of phyllo dough also extends as far as India, where it is used to make a sweet pastry called pootharekulu.
Making phyllo dough can be a difficult and time-consuming task. The commercially processed version is considered more convenient and economical. Packaged phyllo dough is available in the frozen food section of many supermarkets. Fresh phyllo dough is also available at specialty markets.
Dough handling is a delicate process. It must be covered with a damp cloth to prevent it from drying out. It also needs to be handled with care to avoid tearing. The end result is best when each layer is brushed with butter. The pastries can also be brushed with egg yolk before baking for a golden brown glaze.
Phyllo pastry is not to be confused with puff pastry. Puff pastry is made by rolling butter or oil between layers for a moist, flaky texture. Phyllo dough is crunchier and more delicate, like thin sheets of paper. Phyllo dough and puff pastry, while similar, have different uses and are not generally interchangeable.
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