Meaning
A type of dough, originating in Mediterranean cuisine, that is used in thin layers to make pastries (such as baklava and apple strudel) and pies and becomes very flaky when cooked.
Etymology
Origin: Ancient Greek
From Greek φύλλο (fýllo, “leaf”). Doublet of phyllon, distantly also with foil, folio, and folium.
NYT Puzzle Appearances
Accepted in 3 recorded puzzles: