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Phyllo pastry,Suet pastry,Puff pastry,Choux pastry
Phyllo is the pastry used in baclava (If that is what you were asking, I'm thinking you misspelled it)
They are both types of pastry.
A very thin pastry dough. It tears easily. It used in pies.
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
I do not believe so, at least not in true Chinese Cuisine. Phyllo is a puff pastry dough, which is French, not Chinese.
I'm not sure about the different layers having different names, but the pastry dough that is used in making baklava is phyllo. This dough is very, very thin which gives it the nice, flaky end result.
A cake/pastry shop is une pâtisserie.
Filo pastry is that paper thin, melt in your mouth stuff that can be made into Baklava, Spanokopitta, and many other Greek, Middle-Eastern, or Turkish delights. It is always layered in multiples with melted butter or olive oil in between each layer.
Baklava is a traditional sweet pastry that is widely known and enjoyed in various Middle Eastern and Mediterranean countries. The word "baklava" itself is of Turkish origin, and the dessert is made by layering phyllo pastry with a sweet filling of nuts and honey or syrup.
Phyllo dough is used for baklava. It's yeast free bread dough that's worked very thin. Traditionally phyllo was worked hand worked but today there are machines that take out all the hand labor. Phyllo thicknesses range between #4 (thinnest) and #10 (thickest). Might want to look at the kontos company for the best phyllo http://www.kontos.com/. If you want to see some neat pics of phllyo made by hand go to http://www.mansoura.com/ I ordered baklava from there too....very tasty. Hope this info was helpful.
Are you talking about the Breakfast cereal COOKIE CRISPS or the bakery style pastry which is also called CRISPS? Bakery style is your fat, flour, sugars. Just like pie crusts or phyllo dough.