Filo dough has a somewhat similar texture to it but it is a slightly different kind of dough. This has a bit more body to it and it is a bit more "bread-like" than simply a crisp flake like in filo. And you are certainly correct that filo is often the dough of choice for delicious baklava. The butter is, unfortunately, a necessary evil to achieve that flaky texture. But there are all kinds of crazy developments in the world of pastry these days, so fingers crossed that someone out there will invent a new version for you to enjoy soon! Happy Baking! Jocelyn@KAF

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