Baked Phyllo

Baklava is perhaps the most famous baked phyllo dessert.

Phyllo -- sometimes spelled "filo" -- is paper-thin sheets of dough made from water, flour and a little oil. The frozen form is the most common in grocery stores, but fresh phyllo is available at Greek and Middle Eastern markets in large cities.

History

Although phyllo means "leaf" in Greek, the dough originated in Turkey during the Ottoman reign. Phyllo appears in baklava, a rich confection made by layering chopped nuts, dried fruit and honey between multiple sheets of phyllo, then baking it.

Uses

Bakers form phyllo into cups, tubes or shells, then bake them before filling them with a variety of savory or sweet ingredients. Phyllo can substitute for pie crust or pizza dough, and is sometimes shredded, piled into nests and baked as a container for ice cream or fruit.

Warning

Phyllo presents challenges due to its incredible thinness. Thaw frozen dough at least 24 hours in a refrigerator before using so that the sheets won't stick together. Phyllo dries out quickly and requires a delicate touch when forming to avoid rips and tearing. Always brush phyllo with oil or melted butter so that the baked product comes out puffed and crispy.

References

• Baking911.com: Phyllo Dough

Resources

• Ellen's Kitchen: Phyllo Dough and Pastries