Like strudel dough, Phyllo sheets are layered and brushed lightly in between with melted butter or oil that result in a puffed-up height and are crisp, light and flavorful. In fact Strudel and Baklava dough making are very similar in technique. It can also stand in for its difficult cousin’s strudel dough and puff pastry, although Phyllo is flour and water dough. It is used here in traditional recipes, as well as in new and innovative desserts. Phyllo has been incorporated into American cuisine with open arms. In fact, historically, baklava was considered a food for the rich until mid-19th century. This earliest known version of baklava was baked only on special occasions. They were the first people who put together a few layers of thin bread dough, with chopped nuts, dried fruit in between those layers, added some honey and baked it in their wood burning ovens.
This exquisite flavored pastry has been made in Anatolia for many centuries, and its ancestor is widely believed to be a dish made by the Assyrians at around 8th century B.C. Of all Turkey's delicious sweet confections, the most famous is baklava. Strudel dough is thought to be a variant, although made somehwhat differently. The name "Phyllo" is Greek but the dough technique itself is Turkish. However, Phyllo dough was not born in Greece rather in Istanbul during the Ottoman reign. Phyllo, Fillo, or Filo, which means "leaf" in Greek, is tissue paper-thin like sheets of dough made from flour, water and a bit of oil. Copyright © 2000 Sarah Phillips All rights reserved.
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