Phyllo, filo, or fillo dough (from Greek: filo 'leaf') are paper-thin sheets of unleavened flour dough used for making pastries in Middle Eastern and Balkan cuisine.
Filo dough is made with flour, water, and a small amount of oil and rakı or white vinegar, though some dessert recipes also call for egg yolks. Homemade phyllo takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet. A very big table and a long roller are used, with continual flouring between layers to prevent tearing.
Machines for producing filo pastry were perfected in the 1970s, which have come to dominate the market. Phyllo for domestic use is widely available from supermarkets, fresh or frozen.
Ingredients:20 Filo/Phyllo Cups
½ cup of Nutella
About 20 Toasted Hazelnuts