- (πουρέκι, in the Gr****
dialects of the island) are
small pastries made with
phyllo dough or with
pastry crust.
Pastries in the börek
family are also called...
- Filo or
phyllo is a very thin
unleavened dough used for
making pastries such as
baklava and börek in
Middle Eastern and
Balkan cuisines. Filo-based pastries...
- [citation needed]
Traditional Gr****
bougatsa is
prepared from hand-made
phyllo dough wrapped around a filling.
After it is
baked about 30–35
minutes in...
- Bakllavë is a
traditional dessert in
Southern Europe,
comprising layers of
phyllo pastry filled with nuts and
drizzled with
honey that is
often served for...
-
makes rough-puff more
similar to
another laminated pastry,
phyllo (or filo). The
dough for
phyllo is
stretched and
rolled to its
final pre-baking size. Layering...
-
chicken to be used as appetizers.
Phyllo (Filo)
Phyllo is a paper-thin
pastry dough that is used in many layers. The
phyllo is
generally wrapped around a...
-
pastries made with
yufka (a
thick phyllo dough),
which consists of thin
layers of dough. Su Böreği, made with
boiled yufka/
phyllo layers,
cheese and parsley...
- Feta is used in salads, such as Gr**** salad, and in pastries,
notably the
phyllo-based Gr****
dishes spanakopita "spinach pie" and
tyropita "cheese pie"....
- like Eid al-Fitr, or
Syrian Christmas. It is made of 24
layers of
buttered phyllo dough, a
filling of
either chopped pistachios or
chopped walnuts (walnuts...
- the
vehicle that had
introduced phyllo dough to Morocco? [...]
There is a
strong argument for the
Turkic origin of
phyllo pastry, and the
technique of shaping...
