These flour-and-water doughs start out virtually alike; then each is pressed or rolled into a thin pastry sturdy enough to hold hefty fillings.
* Phyllo (or filo) Rolled or stretched very thin. Used in Greek and Turkish pastries such as tiropita and baklava.
* Kataifi Made into fine threads by pressing the dough through a sieve onto a hot griddle. Sweetened with sugar syrup and used in Greek and Turkish pastries.
* Yufka Rolled slightly thicker than phyllo; often fried to make the Turkish savory pastries called sigara borek. Itis available at Middle Eastern grocerystores and by mail from Adriana's Caravan (800-316-0820). Asian springroll wrappers (not egg roll wrappers) are the best substitute.
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