Phyllo dough is traditionally used to make baklava.
Baklava is made by layering very thin sheets of phyllo with chopped nuts and butter or another fat, then baking the pastry and soaking it with syrup or honey. The result combines crisp layers with a sweet, sticky finish.
The dessert has a long history across the former Ottoman culinary world, and its exact origin is debated. Modern baklava traditions are especially associated with Turkey, the Levant, Greece, the Balkans and parts of the Caucasus and Middle East.
Baklava is sometimes made with puff pastry in simplified recipes, but that changes its defining texture. Phyllo is unleavened and paper-thin, whereas puff pastry rises through laminated layers of dough and butter.