What is phyllo dough?

Phyllo dough, also known as filo pastry, is an unleavened dough used in various Middle Eastern and Balkan cuisines. Phyllo is made from a very thin unleavened dough, stretched or rolled out into thin sheets and brushed with oil. These sheets are then layered on top of each other with various fillings in between. The dough can be used in both sweet and savory dishes. Here are some key characteristics of phyllo dough:

Thinness: Phyllo dough is extremely thin, almost translucent when stretched or rolled out to its full potential. This thinness allows for multiple layers of dough in baklava, pastries, and other dishes.

Versatility: Phyllo dough can be used in both sweet and savory dishes. It can be filled with a wide variety of ingredients such as nuts, cheeses, vegetables, meats, and fruits.

Layers: Phyllo dough is often used to create flaky and crispy layers. The layers of thin dough create textural contrast, especially when baked or fried.

Preparation: Phyllo dough comes in pre-packaged sheets, making it convenient to use. It requires careful handling as the sheets can be fragile. Thawing and separating phyllo sheets properly before use is important.

Common Uses: Phyllo dough is commonly used in many regional dishes, such as baklava (a layered dessert filled with nuts and honey), spanakopita (spinach and cheese pie), and börek (filled savory pastries). It can also be used to make tarts, strudels, and other pastries.

While phyllo dough is a widely available ingredient in many grocery stores, it can also be made at home. The process involves making a simple dough, rolling it out extremely thinly, and layering it with oil. However, most people prefer to use store-bought phyllo dough for its convenience and quality.