|
|
|
Posts:
1,408
From:
Oregon
Registered:
9/27/06
|
|
(3 of 3)
Re: Puff Pastry vs. Phyllo
Oct 28, 2008 5:45 PM
|
I'm really glad to see this topic, because I think I was confusing the two as well. Thanks for the answer Angela!
--
Lisa
|
|
|
Posts:
1,982
From:
Tennessee
Registered:
11/11/06
|
|
(2 of 3)
Re: Puff Pastry vs. Phyllo
Sep 11, 2008 5:19 PM
|
Puff pastry dough is a rich dough made by placing chilled butter between layers of pastry dough. It is then rolled out, folded into thirds and allowed to rest. This process is repeated six to eight times, producing a pastry with many layers of dough and butter. Commercially prepared puff pastry dough can be used in recipes that call for homemade puff pastry dough, such as croissants. Phyllo (also spelled filo) dough is tissue-thin pastry dough used in a variety of sweet and savory Greek and Middle Eastern dishes. Although phyllo dough can be made by home cooks, it isn't easy to do so. However, commercially prepared phyllo dough is a convenient alternative that results in a product that is as good as homemade. Phyllo dough can be used as a substitute for strudel dough or for other pastry wrappers, such as turnovers.
Puff pastry dough and phyllo dough are very different and, if used interchangeably, will yield different results. Greek baklava made from puff pastry instead of phyllo, for example, would not be the same…whereas an apple turnover made with either dough would be more acceptable.
--
~*~Angela~*~
|
|
|
Posts:
1
Registered:
8/23/08
|
|
(1 of 3)
Aug 23, 2008 3:24 PM
|
|
What is the difference between PF Puff Pastry and commercially available phyllo dough sheets(the ones that clearly state they are phyllo dough on the package)? Is there even a difference? I've used the phyllo and it was rather flakey and looked nothing like any of the puff pastry pictures on this website.Does it take more sheets of phyllo to reach the same outcome in a recipe than it would if I used the puff pastry sheets? Any help would be greatly appreciated.
|
|
|
|
|
