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Filo Dough is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines.

Recipes the pastry is used in. As different areas and localities developed their own puddings and pies, many pastry variations emerged from the basic fat, flour and water recipe. Perhaps the most famous of all is the 14 th. Century raised hot water crust. This was indigenous to Britain and was used with meat and game pies. It was moulded from the inside with a clenched fist, in the same way as a clay pot and then filled and baked until crisp and brown.

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