phyllo pastry

A Dictionary of Food and Nutrition | 2005 | 328 words | Copyright

phyllo pastry (filo pastry) Plain paper‐thin pastry made from flour and water, rolled into small balls then tossed in the air and stretched until it forms an extremely thin sheet. Multiple layers are used as the basis for Greek and Middle‐Eastern pastry dishes (e.g. baklava). Known as mortoban in South East Asia.

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DAVID A. BENDER. "phyllo pastry." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "phyllo pastry." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-phyllopastry.html

DAVID A. BENDER. "phyllo pastry." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-phyllopastry.html

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