Phyllo, filo, or fillo (Greek φύλλο, fýllo, "leaf" or "sheet") (Turkish Yufka) dough is paper-thin sheets of raw, unleavened flour dough used for making pastries in Middle Eastern and other regional cuisines.[1]. Phyllo is used in many of the cuisines of the former Ottoman Empire to make flaky pies and pastries, including baklava, börek, gözleme, spanakopita, tyropita and bstilla. Phyllo is also used for güllaç, a Turkish dessert mostly eaten in the holy month of Ramadan, where layers of walnuts and rose water are placed one by one in warm milk. A similar Egyptian dessert is called Umm Ali.

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