Phyllo dough is a very thin, unleavened pastry dough made from flour, water, and oil or butter. It is stretched into paper-thin sheets, and when used for cooking, multiple layers are stacked and brushed with melted butter or oil between each layer to create a flaky, crispy texture when baked. It is a staple in Greek, Turkish, and Middle Eastern cuisines for dishes like baklava and spanakopita.
Key characteristics
Thin and delicate: The name "phyllo" comes from the Greek word for "leaf," which describes its tissue-like thinness.
Low-fat: Compared to puff pastry, phyllo dough contains less fat. The fat comes from the butter or oil brushed between the layers during preparation, rather than being laminated into the dough itself.
Crisp and flaky: Stacking the layers with fat in between creates a crispy, crackly crust when baked.
Versatile: It can be used for both savory and sweet dishes, such as strudel, pies, and various pastries.
How it's made
A dough is made from flour, water, and a small amount of oil or vinegar.
The dough is then stretched and rolled by hand into extremely large and thin sheets. This is a time-consuming and skill-intensive process, which is why it is often sold pre-made in stores.
Common uses
Savory dishes: Spanakopita (spinach pie) and börek are two well-known examples.
Sweet dishes: Baklava is a classic dessert made with phyllo, nuts, and syrup.
Other baked goods: It is also used for things like strudels and various pies and tarts.
Type
Bread
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