the.com/filo
paper-thin dough that flakes if you breathe wrong, yet built empires of dessert.
means Very thin sheets of unleavened pastry dough, layered to make flaky dishes like baklava and spanakopita.
from From Greek phyllo (φύλλο), meaning 'leaf'—a fitting name for dough rolled until it's as thin and translucent as a leaf. The same Greek root gives us 'chlorophyll' (the green of leaves) and the botanical 'phyllo-' words. The Turkish spelling yufka and the wider tradition trace back through the layered pastries of the Ottoman world, but the English word we use comes straight from that Greek 'leaf.'
- name origin
- Greek for leaf, because it's that thin
- sheet count
- baklava can stack dozens of layers
- works fast
- dries to brittle ruin in minutes
- no fat
- unlike puff pastry, you brush it on
- ancient roots
- traced to Ottoman palace kitchens
filo at dimitri's — traditional greek phyllo pastry shop in melbourne, australia, family-run since 1960s
filo factory athens — commercial phyllo production facility in athens, greece, supplies most mediterranean bakeries