Filo pastry

Phyllo dough is an extremely thin and delicate pastry sheet, widely used in cooking to prepare a variety of sweet and savory dishes. Its light and crispy texture when baked makes it an ideal ingredient for making desserts like baklava or savory items such as empanadas, pies, and stuffed rolls.

Originating from the cuisines of Middle Eastern and Balkan countries, phyllo dough has become popular worldwide due to its versatility and ease in creating crispy textures without the need for many additional ingredients. Traditionally, it is made with flour, water, a bit of oil, and salt, kneaded into a very thin dough that is worked into almost transparent sheets.

Among its properties, its low fat content and culinary versatility stand out, as its thinness allows it to be combined with numerous fillings, absorbing flavors and offering a light, crispy texture. Furthermore, when baked or fried, it acquires a golden color and a brittle texture highly valued in international cuisine.

In different Latin American countries, phyllo dough may also be found under other names such as philo dough, very thin puff pastry, or simply thin pastry sheets. However, the term "phyllo dough" is the most recognized and used in international recipes.