or Phyllo ( Armenian: patzvadz tert) Paper thin prepared strudel-like dough used for flaky pastries such as Pakhlava. Filo is sold fresh or frozen, approximately 22 - 35 sheets to the pound box, depending on size and thickness.
Tissue paper thin pastry sheets used extensively in Middle Eastern cooking. Usually brushed with melted butter, it can be brushed with oil instead. Filo must be dealt with quickly or it dries out and becomes too brittle to shape. Held between two sheets of waxed paper and under a dampened towel, it will retain its flexibility. Look for brands with no additives.
A paper-thin pastry dough which can be tricky to work with.
prepared strudel-like dough available in Near Eastern shops
Tissue-thin sheets of flour-and-water pastry used throughout the Middle East as crisp wrappers for savory or sweet fillings. Defrost thoroughly before use. Keep unused sheets covered with lightly damp towel to prevent them from drying out.
in Greece, philo is the very flaky, buttery pastry made by layering dough with shortening and rolling it and rerolling it.