So I went to make a Brie en Croute a few days ago, only to discover that what I had in my freezer was actually phyllo dough. Since I eventually found a package of puff pastry as well, I went ahead and used that, but I wonder...could I have have used the phyllo? What about in other recipes such as pie/tart crusts, napoleons, etc.? Any recipes (other than baklava) where I shouldn't use one in place of the other? I know they handle differently, and that phyllo tends to dry out more quickly, but other than that...in terms of flavor, texture, and storage, is there anything else of which I should be aware in case I ever decide to substitute?