Fillo dough or phyllon (turkish yufka, Greek phyllon sheet) since the 11th century.
The Phyllon dough is a slinder dough of flour without yeast used in the Mediterranean cooking. Its thickness can vary of that of the paper in several millimeters.
This dough is also used in numerous pastries.
In the Germanic cooking, the dough is called "Strudelteig
Testimonials
