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Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and brek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.

The name filo (phonetic) or phyllo (transliteration) comes from Greek 'leaf'.[1][2] In Arabic, it is called ruqaq or ruqaqat;[3] in the Maghreb, warqa (Arabic: ).[4] In Turkish, it is called yufka 'thin'.[3][5] The Albanian flia also may be named for fije/fli 'sheet, leaf'.[citation needed]

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Filo dough is made with flour, water and a small amount of oil.[10] Homemade filo takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet. A very big table is used, preferably with a marble top. If the dough is stretched by hand, a long, thin rolling pin is used, with continual flouring between layers to prevent the sheets from sticking to one another.[3] In modern times, mechanical rollers are also used. Prior to World War I, households in Istanbul typically had two filo makers to prepare razor thin sheets for baklava, and the relatively thicker sheets used for brek. Fresh and frozen versions are prepared for commercial markets.[3]

When using filo to make pastries, the thin layers are made by first rolling out the sheets of dough to the final thickness, then brushing them with oil, or melted butter for some desserts, and stacking them. This contrasts with puff pastry and croissant doughs, where the layers are stacked into a thick layer of dough, then folded and rolled out multiple times to produce a laminated dough containing thin layers of dough and fat.

Crispy, moreish and wholesome scrolls! I love this filling as it reminds me of ricotta and spinach cannelloni that I had when I was younger. I mimicked the texture and taste using firm tofu, kale, tahini, nutritional yeast, herbs and spices! It's packed with protein and doesn't taste healthy (I often eat the filling by itself). Paired with crispy filo pastry, you can't go wrong!

Frangipane is something I have always enjoyed: the intense almond flavour and very delicate texture is simply delicious. In this recipe I have added another texture, encasing the frangipane with crispy filo pastry, while a nutty base gives it a lovely crunch.

Butter a 23cm (9 inch) tart tin and place a sheet of filo inside. Brush it generously with some of the melted butter. Lay over another sheet of filo, leaving the sides overhanging the tin and brush with butter. Repeat to use all the filo, buttering each layer.

Sprinkle the chopped nuts over the filo and spoon over the frangipane. Now gently fold over the overhanging pastry to cover the filling, folding over one layer at a time. Brush it all well with the remaining butter and sprinkle some pistachios on top

Preheat the oven to 400 degrees Fahrenheit. Peel and core the apples then cut them into quarters. Set aside. Unroll the filo dough and place the cast iron skillet or dutch oven you will be using upside down on the center of the dough (I used an 11.5-inch cast iron skillet for this recipe).

Use a sharp knife to trace the edge of the skillet and cute through the layers of filo dough. Discard the cut off bits of filo dough, remove the skillet from the filo cough circle, and cover the filo dough with plastic wrap to keep it from drying out, and set it aside.

Remove the skillet from the heat, place the filo dough stack on top of the apples and tuck it in around the edges with a blunt knife. Then poke 5 slits in the center to allow air to escape. Place the skillet in the oven and place a sheet of aluminum foil on the rack underneath it to catch any toffee-y drippings that come off the sides. Bake until the top of the filo is a deep gold color, about 30 minutes.

The filo is very crispy when you take it out of the oven, but when you flip it over it starts to absorb the toffee sauce and the texture becomes like the filo in the center of baklava. Syrup-soaked but still firm and buttery! ?

Dear Reader I am SO excited to share this Gibanica or cheese pie recipe with you! This is one of my favourite recipes that I made this year. This Gibanica is so utterly delicious that I guarantee if you serve this to friends or family, they will devour it quickly! This cheese and filo pie has the lightest, spongiest texture and uses simple ingredients cleverly. It also takes about 10 minutes to put together so within an hour you'll be eating one of the most delicious pastries or pies you've ever tried! This is a pushy recipe Dear Reader.

The name Gibanica comes from the dialect word gba which means to fold. Other say that it comes from the Egyptian word for gebna, a white cheese used. The cheese I used was Danish feta although European cottage cheeses and Bulgarian feta or Sirene can be used. The pastry used in gibanica is filo or phyllo dough layered with a mixture of cheese and eggs and sometimes other ingredients such as spinach, meat or vegetables.

Usually filo desserts are painstakingly time consuming because you have to brush each layer of filo with butter but not the Gibanica! The fun part is crumpling up the pastry sheets and dipping them in a delicious cheese and yogurt mixture. The baking powder in the cheese mixture makes the layers light and fluffy.

This gibanica recipe is adapted for Australian ingredients - our filo pastry tends to come in packets of 375g or 13ozs so I made this in a 20x20cm/8x8inch square tin so that the gibanica is nice, high and spongy. One note: I've made this recipe quite a few times as Mr NQN loves it for lunch and annoyingly sometimes the pastry has 21 sheets of dough, sometimes 20 and we want 21 sheets haha! Also natural yogurt here in Australia tends to be thicker so I thinned it down with milk.

Step 3 - Open the filo pastry and cover it with a tea towel. Layer two pieces of filo criss cross across the bottom, one covering the top to bottom and the other from side to side. Brush with some water/oil on the base. Reserve one sheet of filo for the end. Then take a sheet of filo and crumple it up and dip it in the cheese mixture. Make sure to soak it well, you don't want any dry pastry bits. Scrunch into a loose ball and place the wet pastry it on the base of the tin. Don't worry if you have a lot of cheese mixture and it pools - you want it wet.

Repeat until you get a layer of 9 or so rounds, then repeat with a second layer of this on top of the first - try and use up all of the cheese mixture. Fold in the filo on the side and then add the extra reserved sheet of filo on top and tuck it under the sides. Then brush generously with the oil/water mixture all over the top of the pastry, particularly down the sides of the gibanica.

Christmas is only a few days away now and I'm still not feeling festive...this is due in part to the fact that we don't have a Christmas tree or any decorations up this year; we are in the process of renovating our house so it's in a bit of a state and there was nowhere to put the tree. I intend to make up for it next year when the house is finished by going overboard with the decorations... I'm sure I will be in the Christmas spirit come Christmas day, which we are spending with a group of friends, and then Boxing Day will be spent with family. I am on dessert duty for both occasions (what a surprise!) and am planning on making chilled desserts that I can prepare the day beforehand as I wont be in my kitchen to bake anything on the day. So I wont be making this apple and mincemeat filo wreath as it needs to be eaten fresh from the oven (although I am partial to a slice of it cold, the following morning for breakfast).

If however you are in control of an oven on the day (or indeed any day around the festive period), this would make a lovely, lighter alternative to a Christmas pudding. It is still full of Christmassy flavour from the mincemeat but isn't as heavy as a steamed pud, it can also be prepared last minute if you weren't organised enough to make a pudding. Not only that but it is also extremely easy to make, it is more of an assembly job than anything else; a simple matter of stirring together a few ingredients for the filling and then just layering everything up; and no, I didn't make my own filo pastry, I'm not a masochist.

Technical descriptionFilo 55s/t is a 55-mm thick swing wood door that includes a magnetic lockset, concealed hinges and an anti-noise gasket. Trim 12 mm thickness: flush with the door on the push side (filo S) or flush with the door on the pull side (filo T).

Roma filo statuario is able to capture the eye, livening up any environment in a unique and evocative way. The Roma filo statuario wall tiles collection is the perfect choice for transforming your space with style, embellishing the style of a room. Discover all the variations of Roma collection.

These turkey filo rolls come out seriously fantastic. Imagine that light, super crispy, flaky pastry, encasing sweet cranberry chutney or thick cranberry sauce, some herbs, cheddar cheese and roast turkey and then baked to a perfect crispness. Mmmmm perfecto!

Delicious turkey roast and cranberry is a great flavour combo to begin with, but when you add to that the sharpness of cheddar and the freshness of herbs to balance that sweetness, you turn these turkey filo rolls into a legit home run.

Once, Filo overheard the slave merchant talking about her and that the filolial egg that he sold to Naofumi was a cheap one. The egg was from two flightless birds that was meant to be raised for the meat. The egg was worth 50 pieces of silver, the same price as the adult species.

Crisp flaky pastry, moist ground almonds, spiced tender pear and a sprinkling of icing sugar. These vegan pear and almond filo tarts are simple and so delicious! Especially with a scoop of ice cream!

Switch things up a bit by making your quiches with filo pastry. It makes them nice and light, and it gives that gorgeous crispy, flaky texture. If you want to make some good party food, this stress-free recipe is perfect! 006ab0faaa