phyllo

See also: phyllo-

English

Baklava made with phyllo pastry

Alternative forms

fillo, filo, fyllo

Etymology

From Greek φύλλο (fýllo, “leaf”). Doublet of phyllon, distantly also with foil, folio, and folium.

Pronunciation

(Received Pronunciation) IPA^(key): /ˈfiːləʊ/, /ˈfaɪləʊ/
(US) IPA^(key): /ˈfiːloʊ /, /ˈfaɪloʊ/
Audio (US) (file)
Rhymes: (Received Pronunciation) -iːləʊ, (RP) -aɪləʊ, (US) -iːloʊ, (US) -aɪloʊ

Noun

phyllo (countable and uncountable, plural phyllos)

A type of dough, originating in Mediterranean cuisine, that is used in thin layers to make pastries (such as baklava and apple strudel) and pies and becomes very flaky when cooked.
Coordinate terms: mille-feuille, puff pastry

Derived terms

Related terms

-phyllous, phyllon

Translations

type of dough

Arabic: دَيُول m (dayūl)
Bulgarian: хилядилистно тесто (hiljadilistno testo)
Chinese:
Cantonese: 千層皮／千层皮 (cin¹ cang⁴ pei⁴), 千層酥皮／千层酥皮 (cin¹ cang⁴ sou¹ pei⁴)

Mandarin: 千層皮／千层皮 (qiāncéngpí), 千層酥皮／千层酥皮 (qiāncéng sūpí)
Czech: listové těsto n
Danish: filo (da)
Finnish: filotaikina (fi)
French: pâte phyllo (fr) f, pâte filo f, feuille de brick f
German: Filoteig m
Greek: φύλλο (el) n (fýllo)
Italian: pasta fillo (it) f, pasta brick f
Japanese: フィロペストリー (firo pesutorī)
Polish: ciasto filo n
Portuguese: massa phyllo f, massa filo f
Russian: please add this translation if you can
Spanish: masa filo f, pasta filo f

Further reading

filo on Wikipedia.Wikipedia

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