PhylloDough
E820768
Phyllo dough is an ultra-thin, unleavened pastry dough used to create layered, flaky baked goods and desserts in Middle Eastern and Mediterranean cuisines.
Statements (47)
| Predicate | Object |
|---|---|
| instanceOf |
Food ingredient
ⓘ
Pastry dough ⓘ Unleavened dough ⓘ |
| alternateName |
Filo dough
ⓘ
Fyllo dough ⓘ Phyllo pastry ⓘ |
| bakedWith |
Butter
ⓘ
Olive oil ⓘ |
| category |
Baking ingredient
ⓘ
Pastry ⓘ |
| cookingMethod | Baked in an oven ⓘ |
| dietaryNote |
Can be made with plant-based oils for vegan use
ⓘ
Can be suitable for vegetarian diets depending on fat used ⓘ |
| distinctionFrom |
Puff pastry
ⓘ
Shortcrust pastry ⓘ |
| feature |
Contains no layers of solid fat in the dough itself
ⓘ
Flakiness comes from multiple thin sheets separated by fat ⓘ |
| form | Rectangular sheets ⓘ |
| leavening | Unleavened ⓘ |
| mainIngredient |
A small amount of oil or melted butter
ⓘ
Salt ⓘ Water ⓘ Wheat flour ⓘ |
| originRegion |
Eastern Mediterranean
NERFINISHED
ⓘ
Middle East NERFINISHED ⓘ |
| preparationMethod | Rolled or stretched into very thin sheets ⓘ |
| requires | Brushing with butter or oil between layers ⓘ |
| requiresSkill | Careful handling to prevent tearing ⓘ |
| servingTemperature | Typically served warm or at room temperature ⓘ |
| storage | Often sold frozen in sheets ⓘ |
| texture |
Flaky
ⓘ
Thin ⓘ |
| typicalThickness | Extremely thin, almost translucent ⓘ |
| typicalUse |
Baked desserts
ⓘ
Layered pastries ⓘ Savory pies ⓘ |
| usedInCuisine |
Balkan cuisine
ⓘ
Greek cuisine ⓘ Mediterranean cuisine NERFINISHED ⓘ Middle Eastern cuisine ⓘ Turkish cuisine NERFINISHED ⓘ |
| usedToMake |
Baklava
ⓘ
Börek ⓘ Galaktoboureko ⓘ Spanakopita ⓘ Strudel-style pastries ⓘ Tiropita ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.