phyllo dough

Paper-thin sheets of unleavened flour-and-water dough, central to Middle Eastern and Balkan pastries like baklava and spanakopita. Lacking internal fat, phyllo relies on being layered and individually brushed with melted butter or oil before baking, resulting in a shatteringly crisp, flaky structure. It dries out and cracks rapidly when exposed to air, requiring cooks to keep unused sheets covered with a damp towel during assembly.