Phyllo

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==Name Variations==
*phyllo dough 						
*filo 						
*filo dough 						
*fillo 						
*fillo dough 						
*phyllo pastry leaves 						
*phylo 						
*phylo dough 						
*phylo pastry leaves 						
*filo pastry leaves 						
*fillo pastry leaves
==About Phyllo==
Wikipedia Article About Phyllo on Wikipedia
Phyllo (also spelled 'filo') dough is used in thin layers to make pastries and originated in Mediterranean cuisine. Versions of phyllo can also be used as crusts for pies or casseroles. Shredded phyllo is called kataifi and is also used for pastries. The Greek word Phyllon literally means 'leaf'. The layers of phyllo dough can be as thin as paper or a few millimeters thick. In Turkish cuisine these pastries are called börek or böreği, in Albanian cuisine they are called byrek, in Austrian-German-Hungarian cuisine the dough is called blätterteig and pastries made from phyllo are called strudel. In Bosnia, phyllo by itself is called jufka, the word burek is only used for the pastries with meat and other kinds are called pita. In Serbian language phyllo is called kore (plural) while pastries have various names, depending on mode of preparation. In Bulgaria it is called kori za banitsa (pl.) and the generic name for the pastries is banitsa, though there are sometimes special names for the specific kinds.
==Production of Phyllo==
==Buying Phyllo==
===Phyllo Variations===
==Preparing Phyllo==
==Cooking Phyllo==
==Storing Phyllo==
==Phyllo Nutrition==
*Phyllo Nutrient Charts
===Phyllo Nutritional Research===
==Phyllo Recipes==
Add a Phyllo Recipe to Cookbookwiki:
<verbatim>createpageform-Phyllo</verbatim>
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====Phyllo Related Recipes====
*Phyllo
Category:Doughs