Filo
 Baklava, made with filo pastry | |
| Alternative names | Phyllo, fillo, fila |
|---|---|
| Type | Dough |
| Main ingredients | Flour, water, oil |
Filo (Greek: φύλλο; [ˈfilo]) or yufka (Turkish: [jufˈka]) is a very thin unleavened pastry dough used for making baked goods. Filo-based products are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.
The paper-thin form of modern filo was developed in the Ottoman Empire by the 15th century. During this period, it became the foundation for a variety of sweet or savoury pastries, such as baklava and börek, which further diversified in shape over the centuries. Commercially manufactured filo became widely available in supermarkets during the 1970s.