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

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

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.
>
> --
> Remove "antispam" and ".invalid" for e-mail address.

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.

--
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'