About phyllo Edit

Phyllo (also spelled 'filo') dough is used in thin layers to make pastries and originated in Mediterranean cuisine. Versions of phyllo can also be used as crusts for pies or casseroles. Shredded phyllo is called kataifi and is also used for pastries. The Greek word Phyllon literally means 'leaf'. The layers of phyllo dough can be as thin as paper or a few millimeters thick. In Turkish cuisine these pastries are called börek or böreği, in Albanian cuisine they are called byrek, in Austrian-German-Hungarian cuisine the dough is called blätterteig and pastries made from phyllo are called strudel.

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