different between dough vs phyllo

English

Alternative forms

• dow, doff, duff (dialectal)

Etymology

From Middle English dow, dogh, dagh, from Old English d?g, from Proto-Germanic *daigaz (“dough”), from Proto-Indo-European *d?ey??- (“to knead, form, mold”). Cognate with Scots daich, dauch, doach (“dough”), West Frisian daai (“dough”), Dutch deeg (“dough”), Low German Deeg (“dough”), German Teig (“dough”), {{cog|nb|deig||dough}, Danish dej (“dough”), Swedish deg (“dough”), Icelandic deig (“dough”).

Pronunciation

• (UK) IPA^(key): /d??/
• (US) IPA^(key): /do?/
• (Northern England) IPA^(key): /d?f/
• Rhymes: -??
• Homophones: do (music), doe, doh, d'oh

Noun

dough (usually uncountable, plural doughs)

1. A thick, malleable substance made by mixing flour with other ingredients such as water, eggs, and/or butter, that is made into a particular form and then baked.

2. (slang, dated) Money.
   • 1975, Saul Bellow, Humboldt's Gift [Avon ed., 1976, p. 377]:

     I am astonished, really astonished, that you didn't put away some dough. You must be bananas.

Derived terms

Translations

Verb

dough (third-person singular simple present doughs, present participle doughing, simple past and past participle doughed)

1. (transitive) To make into dough.

Derived terms

• dougher

Further reading

• dough on Wikipedia.Wikipedia

English

Alternative forms

• filo, fillo

Etymology

From Greek ????? (fýllo, “leaf”). Doublet of phyllon.

Pronunciation

• (Received Pronunciation) IPA^(key): /?fi?l??/, /?fa?l??/
• (US) IPA^(key): /?fi?lo? /, /?fa?lo?/

Noun

phyllo (countable and uncountable, plural phyllos)

1. A type of dough, originating in Mediterranean cuisine, that is used in thin layers to make pastries (such as baklava and apple strudel) and pies and becomes very flaky when cooked.

   Coordinate terms: mille-feuille, puff pastry

Derived terms

• phyllo pastry
• filo pastry

Related terms

• -phyllous, phyllon

Translations

Further reading

• filo on Wikipedia.Wikipedia