Filo pastry

Phyllo dough, also known as phyllo pastry or filo dough, is an extremely thin and delicate pastry used primarily in Mediterranean and Middle Eastern cuisine. This dough is made from wheat flour, water, and a bit of oil or vinegar, and is characterized by its light and crispy texture once baked.

The origin of phyllo dough dates back to the culinary traditions of countries such as Turkey, Greece, and the Balkans, where it is used to prepare iconic dishes like baklava or spanakopita (spinach and cheese pies). Its use has spread to many Latin American cuisines under different names and variations.

Among its main properties, phyllo dough is low in fat (before being cooked) and provides a very crispy texture that contrasts with soft or creamy fillings, making it ideal for both sweet and savory preparations. Being so thin, it allows for the creation of multiple layers, resulting in dishes with a unique complexity of flavor and texture.

In different regions of Latin America, phyllo dough may also be known as fine puff pastry, ultra-thin dough, or simply phyllo pastry. However, the most common and recognized term is phyllo dough.