Who first used filo pastry in desserts, Greeks or Turks?

The origins of filo pastry in desserts is a topic of much debate among culinary historians. Filo, also known as phyllo, is a paper-thin pastry that is commonly used in both Greek and Turkish cuisine. It is made by rolling out dough into thin sheets and then layering them on top of each other. The question of who first used filo pastry in desserts is a complicated one, as both Greeks and Turks have claims to its invention.

Some historians believe that the Greeks were the first to use filo pastry in desserts. According to this theory, the Greeks were using filo in sweet dishes as early as the 8th century BCE. Ancient Greek texts mention a sweet pastry called 'gastris,' which was made by layering dough with honey and cheese.

On the other hand, some culinary historians argue that the Turks were the first to use filo pastry in desserts. According to this theory, the Turks were using filo in sweet dishes as early as the 15th century. The Ottoman Empire, which was centered in what is now Turkey, is known for its use of filo pastry in desserts such as baklava and börek.

It is worth noting that both Greek and Turkish cuisine have had a significant influence on each other over the centuries. As a result, it is likely that the use of filo pastry in desserts evolved independently in both cultures. The true origin of filo pastry in desserts may never be known for certain, but what is certain is that it is a delicious and versatile ingredient that has become a staple in both Greek and Turkish cuisine.