Mondo Knows Facts
Phyllo pastry is stretched rather than rolled
Bakers pull the dough outward until it is thin enough to read through
Phyllo dough is a soft flour and water paste with a little oil or vinegar that is worked until elastic, then stretched by hand over a cloth-covered table. Traditional bakers pull it until the sheet is translucent, brush it with fat and layer it, so the finished pastry shatters into flakes. Machine-made phyllo copies the same idea with closely set rollers.
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Tags: pastry, phyllo, greece
Phyllo pastry is stretched rather than rolled: the short answers
- Where does this come from, and can I check it?
- Bakers pull the dough outward until it is thin enough to read through. The figure is taken from Encyclopaedia Britannica, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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- Yes. It sits on the Food shelf, one of 1,090 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.
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