phyllo
nounUK /ˈfiːləʊ/ · US /ˈfiːloʊ /
Etymology From Greek φύλλο (fýllo, “leaf”). Doublet of phyllon, distantly also with foil, folio, and folium.
1
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
- phyllo pastry, filo pastry