6,112 tried-and-tested recipes
DadaGastro
3
D
My Kitchen Notebook My Menus My Community My Chef Panel
My Badges
My Plans My Payments Account Settings Help Center
Log Out
Dough

Phyllo Dough

phyllo

Phyllo dough is an unleavened, very thin dough rolled out until paper-thin. Its name means “leaf” in Greek and reflects its layered structure, with the sheets brushed with fat. It is used in baklava-style desserts and savory pastries.

Where It’s Used

“Brush each sheet of phyllo dough with melted fat and stack the sheets.”

Glossary

Related terms

All Terms
B
Benzer

Baklava Pastry Sheets

Baklava phyllo is an unleavened dough rolled out very thinly with starch sprinkled over it. The sheets are stacked in layers and brushed with fat, forming the base of syrup-soaked desserts such as baklava. The thinness determines how crisp the baked dessert becomes.
Y
Benzer

Yufka

Yufka is an unleavened dough made from flour, water, and salt, rolled out very thin with a rolling pin. It is briefly cooked and dried on a griddle, or used fresh for borek and wraps. It is one of the staple dough products of Anatolian cuisine.
Cooking Tip

Related tips

All Tips
Send Feedback