phyllo

See also: phyllo-

English

Baklava made with phyllo pastry

Alternative forms

• filo, fillo

Etymology

From Greek φύλλο (fýllo, “leaf”).

Pronunciation

• IPA^(key): /ˈfaɪləʊ/, /ˈfiːləʊ/
• IPA^(key): /ˈfiːloʊ /, /ˈfaɪloʊ/

• Audio (US):

  (file)

Noun

phyllo (countable and uncountable, plural phyllos)

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

Related terms

• -phyllous, phyllon

Translations

type of dough

• Arabic: please add this translation if you can
• Chinese:

  Cantonese: 千層皮／千层皮 (cin¹ cang⁴ pei⁴), 千层皮 (cin¹ cang⁴ pei⁴), 千層酥皮／千层酥皮, 千层酥皮 (cin¹ cang⁴ sou¹ pei⁴)

  Mandarin: 千層皮／千层皮 (qiāncéngpí), 千层皮 (qiāncéngpí), 千層酥皮／千层酥皮 (qiāncéng sūpí), 千层酥皮 (qiāncéng sūpí)

• Danish: filo (da)
• Finnish: filotaikina (fi)
• French: pâte phyllo (fr) f
• (deprecated template usage) {{trans-mid}}
• German: Filoteig m
• 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

• mille-feuille
• puff pastry

Further reading

• filo on Wikipedia.Wikipedia