a tissue like sheet of dough
tissue thin sheets of pastry used especially in Greek dishes
A Greek pastry, phyllo is made up of tissue-thin layers of dough. The dough is used for dishes such as baklava and spanikopita. It can usually be found frozen in supermarkets. Phyllo is sometimes spelled filo. Recipe: Baklava
Greek term for a flaky, paper-thin pastry used in many Greek dishes such as baklava.
Pastry dough made with very thin sheets of a flour-and-water mixture; several sheets are often layered with melted butter and used in sweet or savory preparations.
refers to tissue-thin sheets of flour-and-water dough, generally measuring 10 by 14 inches (25 by 35 cm), used as wrappers for savory or sweet fillings. The name derives from the Greek word for "leaf." Sold fresh or frozen, the pastry sheets must be separated and handled carefully to avoid tearing. Be sure to thaw frozen filo in the refrigerator before use. When working with filo, keep those sheets you are not handling at the moment well covered to prevent them from drying out.
paper-thin sheets of pastry dough used to wrap or layer fillings.
This word is Greek for "leaf." It refers to the tissue-thin layers of pastry dough used in Greek and Near Eastern preparations such as Baklava and Spanakopita.
Phyllo, filo or fillo dough (Greek φÏλλο 'leaf') consists of thin sheets of unleavened flour dough. They are layered with butter and baked to make flaky pies and pastries, the most famous of which are probably baklava and tiropita. The layers of phyllo dough can be as thin as paper or a millimeter or so thick.