How does one pronounce "fillo" in "fillo pastry"? Long "i" or short
"i"?

Tia.

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Frederick Williams wrote:

How does one pronounce "fillo" in "fillo pastry"? Long "i" or short
"i"?

In the US, usually "FEE-low". The UK or Australia might be different.

Also more typically spelled "phyllo".




Brian

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If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
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Frederick Williams Frederick
lid wrote:

How does one pronounce "fillo" in "fillo pastry"? Long "i" or short
"i"?

It's "fwei-loh"

-sw

Default User wrote:
Frederick Williams wrote:

How does one pronounce "fillo" in "fillo pastry"? Long "i" or short
"i"?

In the US, usually "FEE-low". The UK or Australia might be different.

Also more typically spelled "phyllo".

and in UK we say fee-low too

Frederick Williams wrote:
How does one pronounce "fillo" in "fillo pastry"? Long "i" or short
"i"?

Tia.


FEE-loh

Serene

"Ophelia" wrote in message
...
Default User wrote:
Frederick Williams wrote:

How does one pronounce "fillo" in "fillo pastry"? Long "i" or short
"i"?

In the US, usually "FEE-low". The UK or Australia might be different.

Also more typically spelled "phyllo".

and in UK we say fee-low too

as do we in Australia

Frederick Williams wrote:

How does one pronounce "fillo" in "fillo pastry"? *
Long "i" or short "i"?


phyllo [FEE-loh]
Literally translated, the Greek word phyllo means "leaf." Culinarily,
it refers to tissue-thin layers of pastry dough used in various Greek
and Near Eastern sweet and savory preparations, the best known being
BAKLAVA and SPANAKOPITA. Phyllo (also spelled filo ) is very similar
to STRUDEL dough. Packaged fresh and frozen phyllo dough is readily
available — the former in Greek markets, the latter in supermarkets.
Unopened, phyllo can be stored in the refrigerator for up to a month.
Once opened, use within 2 to 3 days. Frozen phyllo can be stored for
up to 1 year. Thaw overnight in the refrigerator. Refreezing phyllo
will make it brittle.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Frederick Williams wrote:

How does one pronounce "fillo" in "fillo pastry"? Long "i" or short
"i"?

Thanks for the replies. It seems I've been pronouncing it correctly.
Phew, that's a relief.

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"Frederick Williams" "Frederick
wrote in message id...
How does one pronounce "fillo" in "fillo pastry"? Long "i" or short
"i"?

Tia.

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Go here and click on the little speaker.

BTW Phyllo.

http://www.merriam-webster.com/dictionary/phyllo

Dimitri

"Frederick Williams" "Frederick
wrote in message id...
Frederick Williams wrote:

How does one pronounce "fillo" in "fillo pastry"? Long "i" or short
"i"?

Thanks for the replies. It seems I've been pronouncing it correctly.
Phew, that's a relief.

"Is it Hawaii or Havaii?"

It's Hawaii

"Thank you"

You're velcome.

"Frederick Williams" "Frederick wrote in
message id...
How does one pronounce "fillo" in "fillo pastry"? Long "i" or short
"i"?

Tia.

Actually neither :-)
Most everyone I know says FEE-low. And it's often spelled phyllo here.

kimberly

Sheldon wrote:
Frederick Williams wrote:
How does one pronounce "fillo" in "fillo pastry"?
Long "i" or short "i"?


phyllo [FEE-loh]
Literally translated, the Greek word phyllo means "leaf." Culinarily,
it refers to tissue-thin layers of pastry dough used in various Greek
and Near Eastern sweet and savory preparations, the best known being
BAKLAVA and SPANAKOPITA. Phyllo (also spelled filo ) is very similar
to STRUDEL dough. Packaged fresh and frozen phyllo dough is readily
available — the former in Greek markets, the latter in supermarkets.
Unopened, phyllo can be stored in the refrigerator for up to a month.
Once opened, use within 2 to 3 days. Frozen phyllo can be stored for
up to 1 year. Thaw overnight in the refrigerator. Refreezing phyllo
will make it brittle.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


It warms my heart to see the mentally handicapped can use Google.

On Sat 24 May 2008 04:43:07p, DK told us...

Sheldon wrote:
Frederick Williams wrote:
How does one pronounce "fillo" in "fillo pastry"?
Long "i" or short "i"?


phyllo [FEE-loh]
Literally translated, the Greek word phyllo means "leaf." Culinarily,
it refers to tissue-thin layers of pastry dough used in various Greek
and Near Eastern sweet and savory preparations, the best known being
BAKLAVA and SPANAKOPITA. Phyllo (also spelled filo ) is very similar
to STRUDEL dough. Packaged fresh and frozen phyllo dough is readily
available — the former in Greek markets, the latter in supermarkets.
Unopened, phyllo can be stored in the refrigerator for up to a month.
Once opened, use within 2 to 3 days. Frozen phyllo can be stored for
up to 1 year. Thaw overnight in the refrigerator. Refreezing phyllo
will make it brittle.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


It warms my heart to see the mentally handicapped can use Google.


At least he's not fabricating an explanation like he usually does.

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Wayne Boatwright
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Ophelia wrote

How does one pronounce "fillo" in "fillo pastry"? Long "i" or
short
"i"?

In the US, usually "FEE-low". The UK or Australia might be
different.
Also more typically spelled "phyllo".

and in UK we say fee-low too

Also in Italy, but we also spell the double "l"
--
Vilco
Think pink, drink rose'