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Filo dough is made with flour, water and a small amount of oil. Homemade filo takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet. A very big table is used, preferably with a marble top. If the dough is stretched by hand, a long, thin rolling pin
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When using filo to make pastries, the thin layers are made by first rolling out the sheets of dough to the final thickness, then brushing them with oil, or melted butter for some desserts, and stacking them. This contrasts with
249:
639:
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.
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204:" that, in the final drinking course of a meal, hosts would prepare and serve cheesecake made with milk and honey that was baked into a pie. It is also said to have been popular in the
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is used, with continual flouring between layers to prevent the sheets from sticking to one another. In modern times, mechanical rollers are also used. Prior to
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273:, households in Istanbul typically had two filo makers to prepare razor thin sheets for baklava, and the relatively thicker sheets used for
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The origin of the practice of stretching raw dough into paper-thin sheets is unclear, with many cultures claiming credit.
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doughs, where the layers are stacked into a thick layer of dough, then folded and rolled out multiple times to produce a
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128:. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.
687:
Perry, Charles. "The Taste for
Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava", in
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Some claim that the Turks also invented a form of filo/yufka independently in
Central Asia; the 11th-century
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351:– An Albanian dish consisting of multiple crêpe-like layers brushed with cream and served with sour cream.
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Olive Trees and Honey: A Treasury of
Vegetarian Recipes from Jewish Communities Around the World
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Filo can be used in many ways: layered, folded, rolled, or ruffled, with various fillings.
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179:) which is different from regular filo dough. In Turkish, it is called yufka 'thin'.
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522:"How to Stock a Moroccan Pantry: Harissa, Ras el Hanout, and More"
385:– A Greek dish similar to Börek, filled with a cheese-egg mixture.
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Sweet Middle East: Classic
Recipes, from Baklava to Fig Ice Cream
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279:. Fresh and frozen versions are prepared for commercial markets.
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229:, as "pleated or folded bread". Filo is documented in the
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397:– Bosnian pastry made of filo dough stuffed with apples.
367:– A Balkan dish made from filo, white cheese, and eggs.
689:
A Taste of Thyme: Culinary
Cultures of the Middle East
190:
Most say that it was derived from the Greeks; Homer's
339:– A Middle eastern dessert with pistachios and syrup.
2795:
710:Engin Akın, Mirsini Lambraki, Kosta Sarıoğlu,
627:"Everything You Need to Know About Filo Dough"
306:
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712:Aynı Sofrada İki Ülke: Türk ve Yunan Mutfağı
150:
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345:– A Serbian sweet pie filled with pumpkin.
300:containing thin layers of dough and fat.
593:"The Long, Contested History of Baklava"
244:
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2688:List of poppy seed pastries and dishes
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2658:Kuo Yuan Ye Museum of Cake and Pastry
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766:at the Wikibooks Cookbook subproject
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609:. Workman Publishing Company, Inc.
469:. Oxford: Oxford University Press.
357:– A dessert consisting of filo and
333:– A type of Greek breakfast pastry.
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391:– A savory pie from the Balkans.
155:'leaf'. In Arabic, it is called
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633:
500:. Chronicle Books. p. 73.
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240:
1:
2683:List of pies, tarts and flans
737:The dictionary definition of
663:. Houghton Mifflin Harcourt.
438:
146:(transliteration) comes from
466:The Oxford Companion to Food
7:
2668:List of choux pastry dishes
401:
307:List of filo-based pastries
10:
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578:". Washington Post. 1989.
182:
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2678:List of fried dough foods
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2321:Crocetta di Caltanissetta
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379:– A Balkans' spinach pie.
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33:
1379:Gustavus Adolphus pastry
607:The Olive and the Caper
256:Preparation of custard
221:records the meaning of
43:, made with filo pastry
2809:Middle Eastern cuisine
1123:St. Martin's croissant
846:Hot water crust pastry
494:Helou, Anissa (2015).
463:Alan Davidson (2014).
282:
265:
225:, an archaic term for
1980:Biscuit rose de Reims
1189:Belokranjska povitica
1144:Allerheiligenstriezel
255:
21:Filo (disambiguation)
1154:Azerbaijani pakhlava
1027:Steak and kidney pie
826:Chinese flaky pastry
755:at Wikimedia Commons
574:Mayer, Caroline E. "
327:– A savory filo pie.
214:Dīwān Lughāt al-Turk
200:states in his poem "
19:For other uses, see
1619:Prekmurska gibanica
1284:Curry beef turnover
1113:Prekmurska gibanica
1093:Međimurska gibanica
657:Marks, Gil (2008).
547:Büyük Türkçe Sözlük
452:Oxford Dictionaries
30:
1524:Milk-cream strudel
1334:Fish-shaped pastry
1037:Tarte conversation
605:Hoffman, Susanna.
555:2015-05-15 at the
377:Savory spinach pie
266:
132:Name and etymology
26:
2791:
2790:
2619:
2618:
2494:Bündner Nusstorte
2005:Conversation tart
1559:Pain à la grecque
1469:London Cheesecake
861:Shortcrust pastry
751:Media related to
714:, Istanbul 2003,
545:Türk Dil Kurumu,
475:978-0-19-967733-7
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49:Alternative names
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2824:Turkish pastries
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2723:World Pastry Cup
2673:List of desserts
2070:Pain aux raisins
2065:Pain au chocolat
1975:Bichon au citron
1822:
1821:
1734:Toast'em Pop Ups
1464:Leipziger Lerche
1349:Flies' graveyard
1159:Bakewell pudding
987:Galette des rois
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77:Main ingredients
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16:Unleavened dough
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2611:Torpedo dessert
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2530:Egg yolk pastry
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2514:Spanisch Brötli
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2291:Biscotti regina
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2095:St. Honoré cake
1953:
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1754:Torpedo dessert
1744:Toaster Strudel
1724:Sweetheart cake
1249:Coussin de Lyon
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1108:Poppy seed roll
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1047:Torpedo dessert
967:Beef Wellington
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949:St. Honoré cake
934:Pommes dauphine
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629:. 21 June 2015.
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99:is a very thin
67:Place of origin
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743:at Wiktionary
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37:
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22:
2703:Pastry brush
2606:Sütlü Nuriye
2586:Lady's navel
2581:Kalburabastı
2431:Scandinavian
2366:Sfogliatella
2341:Pasticciotto
2161:Moustalevria
2140:
2126:Amygdalopita
2105:Viennoiserie
2000:Choux pastry
1878:Daral (food)
1704:Spritzkuchen
1579:Pastry heart
1454:Kürtőskalács
1299:Dutch letter
1294:Dabby-Doughs
1279:Cuban pastry
1234:Chorley cake
1194:Bethmännchen
1022:Sausage roll
972:Cheese straw
914:Lady's navel
871:Choux pastry
841:Flaky pastry
835:
831:Choux pastry
764:Phyllo dough
739:
711:
693:Sami Zubaida
688:
682:Bibliography
659:
652:
635:
621:
606:
601:
587:
576:Phyllo Facts
546:
541:
531:17 September
529:. Retrieved
526:Serious Eats
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408:Flaky pastry
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2783:WikiProject
2713:Pastry fork
2708:Pastry chef
2596:Saray helva
2555:Taro pastry
2448:Joulutorttu
2265:Sohan asali
2255:Komaj sehen
2224:Roti tissue
2156:Koulourakia
2136:Fanouropita
2110:Vol-au-vent
2080:Paris–Brest
2060:Nun's puffs
1965:Angel wings
1837:Jiucai hezi
1729:Tahini roll
1674:Schaumrolle
1649:Roti tissue
1629:Punsch-roll
1624:Profiterole
1304:Eccles cake
1042:Tarte Tatin
959:Puff pastry
939:Profiterole
929:Paris–Brest
924:Nun's puffs
884:Bossche bol
856:Puff pastry
550:search form
413:Puff pastry
290:puff pastry
271:World War I
241:Preparation
2798:Categories
2718:Pâtisserie
2693:Pastry bag
2653:Konditorei
2438:Butterkaka
2422:Sfințișori
2331:Ladyfinger
2296:Bocconotto
2240:Gosh-e fil
2199:Curry puff
2175:Indonesian
2166:Pastafrola
2151:Karydopita
2090:Religieuse
2045:Ladyfinger
1995:Chouquette
1914:Napoleones
1818:By country
1719:Stutenkerl
1684:Schneeball
1589:Pâté chaud
1544:Napoleonka
1514:Miguelitos
1494:Mandelkubb
1439:Knieküchle
1419:Khachapuri
1404:Huff paste
1399:Heong Peng
1384:Haddekuche
1289:Curry puff
1254:Cream horn
1219:Bruttiboni
1061:Poppy seed
997:Miguelitos
944:Religieuse
889:Chouquette
439:References
395:Jabukovača
198:Philoxenos
101:unleavened
2601:Şekerpare
2523:Taiwanese
2509:Schenkele
2489:Blue cake
2402:Cornulețe
2371:Struffoli
2351:Pignolata
2301:Bombolone
2250:Koloocheh
2219:Roti john
2055:Madeleine
2030:Financier
2020:Croustade
2010:Croissant
1899:Ensaïmada
1784:Vatrushka
1679:Schnecken
1654:Roze koek
1614:Pop-Tarts
1564:Pan dulce
1499:Mantecada
1434:Klobásník
1314:Ensaïmada
1244:Coulibiac
1229:Bundevara
1184:Bear claw
1073:Hamantash
1052:Turnovers
1017:Pithivier
982:Croissant
851:Pan dulce
699:), 1994.
359:muhallebi
343:Bundevara
294:croissant
163:; in the
136:The name
2773:Cookbook
2753:Category
2648:Doughnut
2624:Related
2591:Qurabiya
2484:Birnbrot
2463:Rosettes
2417:Plăcintă
2412:Papanași
2395:Romanian
2361:Pizzelle
2346:Pevarini
2326:Frittole
2316:Cornetto
2311:Ciarduna
2286:Biscotti
2245:Kolompeh
2209:Milk pie
2131:Bougatsa
1919:Ngohiong
1895:(Pastil)
1893:Empanada
1883:Dinamita
1868:Buko pie
1863:Biscocho
1856:Filipino
1809:Žemlovka
1774:Turnover
1749:Tompouce
1709:Streusel
1669:Sad cake
1609:Plăcintă
1604:Pirozhki
1594:Peremech
1554:Öçpoçmaq
1519:Milhojas
1489:Malsouka
1484:Makroudh
1479:Ma'amoul
1449:Kroštule
1394:Hellimli
1364:Gibanica
1329:Fig roll
1324:Fazuelos
1309:Empanada
1204:Bizcocho
1174:Bánh pía
1118:Rugelach
1103:Nut roll
1088:Kūčiukai
909:Karpatka
803:Pastries
580:Archived
553:Archived
418:Malsouka
402:See also
383:Tiropita
365:Gibanica
331:Bougatsa
258:bougatsa
237:period.
110:such as
108:pastries
2829:Baklava
2763:Commons
2643:Custard
2564:Turkish
2550:Suncake
2504:Cholera
2458:Kringle
2386:Zippula
2381:Zeppola
2356:Pignolo
2336:Pandoro
2306:Cannoli
2281:Baicoli
2274:Italian
2233:Iranian
2214:Pie tee
2075:Palmier
2050:Macaron
2040:Jésuite
2035:Gougère
1970:Beignet
1939:Pilipit
1924:Ohaldre
1888:Egg pie
1847:Sachima
1825:Chinese
1794:Vetkoek
1779:Uštipci
1759:Tortell
1714:Strudel
1694:Şöbiyet
1689:Schuxen
1644:Remonce
1639:Quesito
1574:Pastizz
1534:Moorkop
1509:Mekitsa
1459:Lattice
1414:Jachnun
1374:Gundain
1369:Gözleme
1274:Cruller
1264:Croline
1224:Bulemas
1214:Briouat
1199:Bierock
1179:Banitsa
1169:Baklava
1032:Strudel
1007:Palmier
977:Croline
919:Moorkop
904:Gougère
879:Beignet
428:Strudel
371:Pastizz
319:Banitsa
313:Baklava
235:Ottoman
233:in the
193:Odyssey
183:History
165:Maghreb
161:ruqaqat
112:baklava
41:Baklava
2819:Doughs
2626:topics
2576:Güllaç
2453:Klenät
2407:Gogoși
2260:Qottab
2204:Makmur
2187:Bakpia
2182:Bahulu
2025:Éclair
1990:Canelé
1958:French
1944:Shakoy
1909:Lumpia
1873:Caycay
1832:Chasan
1569:Pastel
1474:Lukhmi
1444:Kolach
1424:Knafeh
1319:Fa gao
1269:Cronut
1164:Banket
1083:Kolach
992:Jambon
899:Éclair
753:Phyllo
718:
703:
667:
644:
613:
504:
473:
433:Wonton
423:Samosa
389:Zelnik
262:Athens
260:in an
223:yurgha
202:Dinner
173:Arabic
143:phyllo
2638:Crust
2499:Carac
2477:Swiss
2468:Semla
2119:Greek
2100:Tuile
1949:Turon
1934:Piaya
1904:Hopia
1842:Masan
1799:Yurla
1664:Runza
1599:Pirog
1584:Pasty
1549:Nokul
1539:Mouna
1209:Boyoz
1132:Other
1078:Kifli
819:Types
691:(ed.
325:Börek
276:börek
227:yufka
169:warqa
157:ruqaq
152:φύλλο
148:Greek
117:börek
104:dough
85:Water
81:Flour
61:Dough
52:Yufka
2141:Filo
1929:Otap
1789:Veka
1344:Flia
1339:Flaó
1239:Coca
1098:Nunt
836:Filo
808:list
740:filo
716:ISBN
701:ISBN
665:ISBN
642:ISBN
611:ISBN
533:2022
502:ISBN
471:ISBN
349:Flia
292:and
264:cafe
177:ورقة
138:filo
124:and
114:and
97:Filo
57:Type
28:Filo
1699:Sou
283:Use
217:by
159:or
120:in
89:Oil
2800::
1769:Tu
695:,
563:^
524:.
482:^
208:.
175::
167:,
87:,
83:,
793:e
786:t
779:v
722:.
707:.
673:.
595:.
582:.
535:.
510:.
454:.
361:.
171:(
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
