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A form of Greek pastry (now widely available in supermarkets), made with high gluten flour; stretched until tissue thin. It is used to make both sweet and savoury pies, by being built up in layers - each painted with butter; this created steam, and keeps each layer separate.

There seems little doubt, that although thought of a Greek by us, the origins of this pastry is in fact Turkish - where the tradition stretches back at to the 11th century. Pastries of this type were used to make multi-layered baklavas - filled with honey and exotic nuts; or used to make 'güllà ç' a form of pudding. See 'Baklava'; 'Gullac'; 'Pastry'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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