Filo pastry

/faɪləʊ peɪstɹi/

/faɪloʊ peɪstɹi/

[noun]

Filo pastry

[NOUN]

a thin, flaky dough used in many Middle Eastern, Mediterranean, and Balkan cuisines

What is "filo pastry"?

Filo pastry, also known as phyllo pastry, is a thin and flaky pastry that is commonly used in Middle Eastern, Mediterranean, and Balkan cuisines. It is made from unleavened dough that is stretched and rolled into thin sheets, which are then layered with melted butter or oil. The pastry is typically used to make sweet and savory dishes, such as baklava, spanakopita, and samosas. Filo pastry is versatile and can be formed into a variety of shapes, including triangles, rolls, and cups. It is known for its delicate texture and crispy crunch when baked, and is often used to create dishes with a crispy crust.

Examples

1. I've never made filo pastry by scratch, for example.

2. So buy filo pastry that is a little bit wider, like 17 inches, and unroll.

3. Essentially, it's a bit like shredded wheat in texture or like angel hair pasta, but it's filo pastry.

4. And I would say the most fiddly recipes are probably the couple that have filo pastry in it.