can you use phyllo dough instead of puff pastry

Theyre both flaky, versatile, and used to create delicious, crispy baked goods—but there are some crucial differences.

Puff pastry and phyllo dough have a lot in common: both are many-layered pastry doughs (unlike the traditional pâté brisée that we use in so many of our recipes), and both bake up with crispy, crunchy, flaky layers, but there are distinct differences. Learn what each dough is made from and the techniques for making and using them.

Due to the big differences in thickness, their ingredients, and how they’re made, you should not substitute phyllo dough for puff pastry or vice versa. They are very different pastries with differing textures, and recipes will turn out best if you use the correct one.

What Is Puff Pastry?

Known as pâte feuilletée in French, puff pastry is a puffy, soft yet crunchy pastry. It is made by rolling out pastry, placing a square of butter inside it, folding the dough, and then rolling it out and folding again, repeating these steps to create contrasting layers (and layers) of butter and dough. The dough is refrigerated frequently during the process. Though you cant really see the layers when the dough is made, those folds produce separate airy, flaky layers and a crunchy exterior when baked.

What Is Phyllo?

Phyllo consists of tissue-thin sheets of dough. Phyllo, also spelled filo or fillo, means “leaf” in Greek, and the pastry dough is widely used in the Balkans and Middle East. Each sheet is usually brushed with melted butter before baking. Phyllo gets crisp and flaky when baked but it doesnt have the same rich, airy quality that puff pastry has.

Gordon Ramsay’s Filo Pastry Treats

FAQ

Can I use filo pastry instead of puff pastry?

What can I use instead of puff pastry?

How many layers of phyllo dough should I use?

Which is healthier phyllo or puff pastry?

Is phyllo dough a good substitute for puff pastry?

Phyllo dough or also spelled as filo dough is a lot crispier in texture than puff pastry. Although the composition and thickness of both the products are completely different, phyllo dough makes for a good substitute for puff pastry. Phyllo sheets are extremely thin and are made from flour, oil, and water.

What is the difference between phyllo and puff pastry?

Fat is added to the phyllo dough as you stack the sheets; usually, each layer is brushed with butter, then stacked. The individual layers form a flaky crust. If you compare the two, phyllo looks like a sheaf of tissue paper while puff pastry would seem much thicker, more like regular pastry dough.

What is phyllo dough?

Phyllo dough, also known as filo pastry, is a versatile and light pastry that can be used as a substitute for puff pastry in many dishes. It is made by rolling layers of paper-thin dough, which creates a flaky, crispy texture that is perfect for sweet or savory recipes.

What is phyllo pastry?

Phyllo consists of tissue-thin sheets of dough. Phyllo, also spelled filo or fillo, means “leaf” in Greek, and the pastry dough is widely used in the Balkans and Middle East. Each sheet is usually brushed with melted butter before baking. Phyllo gets crisp and flaky when baked but it doesn’t have the same rich, airy quality that puff pastry has.