what is phyliopastry?

Answer 1

Fillo (phyllo) is a paper-thin sheet of dough that is easily layered, formed and baked into delightfully crunchy, savory dishes and delectably flaky sweet desserts.

Answer 2

It is called phyllo pastry and it is very flaky. Like the pastry that surrounds an apple turnover. You can purchase it in the frozen food section of your grocery store. Just remember to keep it covered with a moist cloth while using it as it has a tendency to dry out. Just work with one sheet at a time and keep the others covered.

Good luck.

Answer 3

It is phyllo which is a flakey pastry used often in greek desserts or appetizers. You can usually purchase it in the freezer section of your grocery store.

To learn more:
Phyllo Dough 101


Phyllo (FEE-lo) dough is paper-thin pastry dough that is used to make all kinds of Greek foods, from appetizers to desserts. The name phyllo dough comes from the Greek word meaning "leaf", and it can also be spelled filo or fillo. There are many different variations on the phyllo dough recipe, but the basic ingredients are flour, water, salt, and in some cases olive oil, butter, and eggs. Layers of thin phyllo dough are stacked, with melted butter brushed between each sheet, in order to encase the filling. When it is baked, phyllo dough has a flaky, crispy consistency.

Phyllo dough is complicated to make at home, and because it is readily available at most grocery stores nationwide, I recommend using the store bought version. If you want to use fresh phyllo dough, try a Greek specialty shop if you have one in your town. Phyllo dough can be found in one pound boxes, usually in the freezer case next to the pie shells or strudel. It is best to select the box of phyllo closest to the back of the freezer case; the constant opening and closing of the freezer door will cause those closest to the front to become slightly thawed out.

Once you get the phyllo dough home, it can be frozen for up to one year. When you are ready to use it, thaw according to the package directions. Phyllo is very thin and becomes brittle when exposed to air, so unroll the phyllo and use one sheet at a time. Keep the remaining sheets of phyllo covered with a damp towel or piece of plastic wrap.

Phyllo dough can be filled with a wide variety of foods, such as vegetables, cheeses, meats, fruit, or chopped nuts, and there are also several different methods of encasing the filling:

The whole pan method is probably the easiest, in which half of the phyllo sheets are placed in a pan, with the edges of each sheet overlapping the sides of the pan. Melted butter is brushed between each sheet. The filling is then poured on top of the phyllo dough, and the edges are folded over the sides of the filling to enclose it. Next, the rest of phyllo sheets are stacked on top of the filling, again buttering between each sheet. The overhanging edges are then carefully tucked around all four sides of the pan to ensure that the filling will not leak out.

The triangle method is commonly used when making phyllo dough appetizers. Each sheet of phyllo dough is cut into three strips. Working with one strip at a time, each is brushed with melted butter. The filling is placed about an inch from the end of the strip, and the dough is folded across it on the diagonal. This is repeated until the end of the strip is reached.

The roll method divides the phyllo sheet into fourths. Each is buttered well, and the filling is placed about an inch from the edge of the dough. The dough is then rolled up and over the filling once or twice, and the edges are folded in on each side. Finally, the dough is rolled up to the end.


Content copyright © 2006 by Christopher Williams. All rights reserved.
This content was written by Christopher Williams.

Answer 4

Philo sheets are very thin pastry sheets yuo use for roll ups or to fill. They get very flaky when baked, and work well for delicate fillings.

Answer 5

phylopastry is pastry that is made with phylio sheets. The sheets are paper-thin and pre-made out of dough.

Answer 6

phyllo, like phyllo dough ?

VERY thin layers of pasty, used particularly in Greek food, like baklava, but you can use it to make all kinds of pastry that has thin multiple layers.

Answer 7

You are slightly misspelling it; that is why you can't find any info on it. Look up "phyllo" and you will find what you are looking for.

Answer 8

Never heard of it and unable to find it.