phyllo

See also: phyllo-

English

Baklava made with phyllo pastry

Alternative forms

filo, fillo

Etymology

From Greek φύλλο (fýllo, “leaf”).

Pronunciation

(Received Pronunciation) IPA^(key): /ˈfaɪləʊ/, /ˈfiːləʊ/
(US) IPA^(key): /ˈfiːloʊ /, /ˈfaɪloʊ/
Audio (US) (file)

Noun

phyllo (countable and uncountable, plural phyllos)

A type of dough, originating in Mediterranean cuisine, that is used in thin layers to make pastries (such as baklava and apple strudel) and pies and becomes very flaky when cooked.

Derived terms

Translations

type of dough

Arabic: please add this translation if you can
Chinese:
Cantonese: 千層皮, 千层皮 (cin¹ cang⁴ pei⁴), 千層酥皮, 千层酥皮 (cin¹ cang⁴ sou¹ pei⁴)

Mandarin: 千層皮, 千层皮 (qiāncéngpí), 千層酥皮, 千层酥皮 (qiāncéng sūpí)
Danish: filo (da)
Finnish: filotaikina (fi)

French: pâte phyllo f
Greek: φύλλο (el) n (fýllo)
Italian: pasta fillo f
Japanese: フィロペストリー (firo pesutorī)
Portuguese: massa phyllo f, massa filo f
Russian: please add this translation if you can

See also

Further reading

filo on Wikipedia.Wikipedia

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