Tapioca pearl + Phyllo dough

Tapioca is a starch extracted from Manihot esculenta. In India, the term 'Tapioca' is used to represent the root of the plant (Cassava), rather than the starch. In Vietnam, it is called bot nang. In Indonesia, it is called singkong. In the Philippines, it is called sago. Tapioca is a staple food in some regions and is used worldwide as a thickening agent, mainly in foods. In Britain, the word tapioca often refers to a milk pudding thickened with arrowroot, while in Asia the sap of the sago palm is often part of its preparation. Tapioca is gluten-free, and almost completely protein-free. [Wikipedia]

Phyllo, filo, or fillo dough is paper-thin sheets of unleavened flour dough used for making pastries in Middle Eastern and Balkan cuisine. Phyllo dough is made with flour, water, and a small amount of oil and rak? or white vinegar, though some dessert recipes also call for egg yolks. Phyllo can be used in many ways: layered, folded, rolled, or ruffled, with various fillings. [Wikipedia]