| 释义 |
filo, n. Cookery.|ˈfiːləʊ|
Also fila(h |ˈfiːlə|, phyllo.
[ad. mod.Gr. ϕύλλο leaf, pl. ϕύλλα; the forms in -a(h may however perh. derive from unvocalized Arabic transliterations of the Gr. sing.]
A kind of dough capable of being stretched into very thin leaves which may then be layered together to make sweet and savoury pastries; also, pastry made in this way. Freq. attrib., esp. as filo dough, filo paste, filo pastry.
1950N. Tselementes Greek Cookery 185 Home made pastry sheets cannot be made as thin as the ready made Phyllo. 1955E. David Bk. Mediterranean Food 42 Burek are little pastries filled either with..spinach or fresh cream cheese... The pastry used is called ‘Fila’, which is something like flaky pastry, rolled out very thinly. 1955P. Smouha Middle Eastern Cooking 14 For some of the sweet and pastry dishes in the East, filah pastry is used. 1972New Nation (Singapore) 25 Nov. 7/6 Baklava is made from layers of very fine ‘phyllo’ pastry, crushed walnuts..and honey. 1977C. McFadden Serial (1978) xv. 37/1 You could just wipe everybody out by..making your own phyllo dough. 1981P. Carey Bliss i. 24 There were worlds in the afterlife like layer after layer of filo pastry. 1981N. Cox Good Food from Farthinghoe 212 These little crisp parcels of filo paste (tissue paper layers of strudel dough) are found all over the Middle and Far East. 1986Auckland Metro Feb. 94/1 Yuppies, male and female, cram the Wine Bar for quiche and salad, pate or phyllo at lunchtime. 1989Independent 7 Oct. 38/8 Drape four or five squares of filo, each in a slightly different position, over each ramekin. |