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Phyllo

/ˈfaɪləʊ/

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.

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📖 Definitions of "Phyllo"

noun

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.

💡 Words with a Similar Meaning to "Phyllo"

Found via reverse dictionary — words that share a conceptual meaning.

Word	Definition
filonoun	(informal) A Filipino.
fillonoun	Alternative spelling of phyllo. [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.]
filo pastrynoun	Alternative form of phyllo pastry. [Synonym of phyllo.]
flaky pastrynoun	(baking, cooking) A form of pastry in which the fat (shortening) is rolled into the dough to produce a flaky texture.
flakey pastrynoun	Alternative spelling of flaky pastry. [(baking, cooking) A form of pastry in which the fat (shortening) is rolled into the dough to produce a flaky texture.]
puff pastrynoun	A light, flaky pastry that is made of alternating buttery and floury dough layers by repeatedly folding the rolled pastry into many layers.
pastrynoun	(countable) A baked food item made from flour and fat pastes such as pie crust; also tarts, bear claws, napoleons, puff pastries, etc.
kolokithopitanoun	(Greek cuisine) A kind of pie made from zucchini, feta cheese, and creamy Greek yogurt, wrapped in crispy phyllo.
baklavanoun	A sweet pastry found in many cuisines of the Middle East and the Balkans, made of chopped nuts layered with phyllo pastry. [since c. 1650; modern spelling since 1800s]
puff-pastrynoun	Archaic form of puff pastry. [A light, flaky pastry that is made of alternating buttery and floury dough layers by repeatedly folding the rolled pastry into many layers.]
strudelnoun	(countable and uncountable) A pastry made from multiple thin layers of dough rolled up and filled with fruit, etc.
pastynoun	A type of seasoned meat and vegetable hand pie, usually of a semicircular shape.
kataifinoun	A very fine vermicelli-like pastry used to make desserts in various Mediterranean and Middle Eastern cuisines, particularly Palestinian.
apple strudelnoun	An Austrian pastry of apples, sugar, raisins, spice, etc in thin strudel dough or filo pastry.
feuilleténoun	A dish made with thin layers of puff pastry.
tiropitanoun	A Greek pastry with layers of buttered phyllo, filled with a cheese-egg mixture.
baklawahnoun	Alternative form of baklava. [A sweet pastry found in many cuisines of the Middle East and the Balkans, made of chopped nuts layered with phyllo pastry. [since c. 1650; modern spelling since 1800s]]
bisteeyanoun	A sweet and savory pie common in Moroccan cuisine, made with an outer layer of phyllo dough around a filling made of poultry, spices, and ground almonds
tyropitanoun	Alternative form of tiropita. [A Greek pastry with layers of buttered phyllo, filled with a cheese-egg mixture.]
pastry flournoun	A finely milled low-protein flour used for making pastry.