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Phyllo is basically a paper-thin, unleavened dough that is often used in both Middle Eastern and Balkan pastry recipes. Pastries using phyllo are made by layering multiple sheets of phyllo that ...
Phyllo dough also has a less rich flavor because it's not made with butter. Because of these differences in texture and flavor, the two can't be interchanged to yield the same results.
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The name filo (phonetic) or phyllo (transliteration) comes from Greek φύλλο 'leaf'. [ 1 ] [ 2 ] In Arabic, it is called ruqaq or ruqaqat ; [ 3 ] in the Maghreb , warqa ( Arabic : ورقة ) which is different from regular filo dough. [ 4 ]
Börek [1] [2] or burek is a family of pastries or pies found in Ottoman cuisine.The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes.