Phyllo dough sheets

Phyllo dough sheets are very thin sheets of dough made primarily from flour, water, and a little oil or butter. Their particular thin and crispy texture makes them an essential ingredient in various Mediterranean and Middle Eastern recipes, such as baklava, strudels, and sweet or savory pies.

Their origin dates back to Turkish and Greek cuisine, where they have been used for centuries to prepare traditional and festive dishes. Phyllo dough requires careful handling to prevent it from breaking and is usually brushed with butter or oil between each layer to achieve a light and flaky texture after baking.

Properties: As it is made primarily from flour and water, phyllo dough is a low-fat and low-calorie food, especially if oil is used instead of butter. It provides a crispy texture without adding an excess of heavy ingredients, making it ideal for preparing light and balanced recipes.

Synonyms in Spanish from Latin America: Although "masa filo" is the most widespread term, in some countries it is also known as phyllo dough, brick dough (although brick dough is slightly different in texture), or simply phyllo pastry sheets. Depending on the country, it might also be found under the generic name fine pastry dough.