Phyllo

From Wikipedia, the free encyclopedia - View original article

Phyllo, filo, fillo
Pastry
Baklava.jpg
Phyllo pastry dish
Main ingredient(s):
Flour dough
Recipes at Wikibooks:
Cookbook Phyllo, filo, fillo
Media at Wikimedia Commons:
Wikimedia Commons  Phyllo, filo, fillo
 
Jump to: navigation, search
Phyllo, filo, fillo
Pastry
Baklava.jpg
Phyllo pastry dish
Main ingredient(s):
Flour dough
Recipes at Wikibooks:
Cookbook Phyllo, filo, fillo
Media at Wikimedia Commons:
Wikimedia Commons  Phyllo, filo, fillo

Phyllo, filo, or fillo dough (from Greek: φύλλο filo 'leaf'[1]) are paper-thin sheets of unleavened flour dough used for making pastries in Middle Eastern and Balkan cuisine.

History[edit]

The practice of stretching raw dough into paper-thin sheets probably evolved in the kitchens of the Topkapı Palace, based on Central Asian prototypes.[2] Yufka may have been "an early form of filo" since the Diwan Lughat al-Turk, a dictionary of Turkic dialects by Mahmud Kashgari recorded pleated/folded bread as one meaning of the word yuvgha, which is related to yufka, meaning 'thin', the modern Turkish name for phyllo as well as a Turkish flatbread also called yufka.

Preparation[edit]

Prepared phyllo (also named kori) served with cheese in Bitola, Republic of Macedonia.

Filo dough is made with flour, water, and a small amount of oil and oscet or vinegar, though some dessert recipes also call for egg yolks. Homemade phyllo takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet. A very big table and a long roller are used, with continual flouring between layers to prevent tearing.

Machines for producing filo pastry were perfected in the 1970s, which have come to dominate the market.[3] Phyllo for domestic use is widely available from supermarkets, fresh or frozen.

Uses[edit]

Filo can be used in many ways: layered, folded, rolled, or ruffled, with various fillings. Some common varieties are with:

Su böreği in Turkish cuisine consisting of boiled dough layers with cheese in between can be described as a salty version of baklava. Some recipes also use an egg yolk glaze on top when baked, to enhance color and crispness. In Western countries, filo is popular with South Asian immigrants in making samosas. Filo is used in many of the cuisines of the former Ottoman Empire; to make flaky pies and pastries, including baklava, börek, gözleme, spanakopita, tyropita and bstilla. Filo is also used for güllaç, a Turkish dessert mostly eaten in the holy month of Ramadan, where layers of walnuts and rose water are placed one by one in warm milk. A similar Egyptian dessert is called Umm Ali.

Other names[edit]

Filo is known by a variety of names in ethnic and regional cuisines. Among them are:

Other thin pastries[edit]

Very thin pastry sheets can also be made by touching lumps of dough to a hot surface, as in the North African malsouka or by cooking very thin batters, as in the South Indian pootharekulu.

Cooked puff pastry is similar to filo-based pastry, with multiple thin layers, but the layers are made by folding the dough, not by stacking thin sheets.

See also[edit]

References[edit]

  1. ^ Oxford Dictionaries
  2. ^ Perry, Charles. "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava", in A Taste of Thyme: Culinary Cultures of the Middle East (ed. Sami Zubaida, Richard Tapper), 1994. ISBN 1-86064-603-4
  3. ^ Press release from Athens Foods, Cleveland, OH

Bibliography[edit]

External links[edit]