Showing Food Phyllo dough
| General Information | |||||||||||
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| Name | Phyllo dough | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Phyllo, filo, or fillo dough is paper-thin sheets of unleavened flour dough used for making pastries in Middle Eastern and Balkan cuisine. Phyllo dough is made with flour, water, and a small amount of oil and rak? or white vinegar, though some dessert recipes also call for egg yolks. Phyllo can be used in many ways: layered, folded, rolled, or ruffled, with various fillings. [Wikipedia] | ||||||||||
| Primary ID | FOOD00778 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Baking goods | ||||||||||
| Sub-Group | Baking goods | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Phyllo | ||||||||||
| Composition | |||||||||||
| Compounds | Preparation type: Raw
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| Macronutrients |
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| Micronutrients |
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| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||