Are phyllo dough and puff pastry interchangeable?
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?
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6 Comments:
Wikipedia says they are different but can be interchanged for some recipes. I think puff pastry puffs which filo doesn't do so that would probably determine what effect you want.
gingercookiewithlime at 10:57PM on 07/05/09
They really aren't interchangeable in classic recipes that specifically call for one or the (like middle Eastern dishes that call for phyllo or French dishes that call for puff pastry). But they're both fun to experiment with and once you get used to using them it'll become clear when you can take a chance and experiment using them in a new way. You can also Google "phyllo" or "filo" or "puff pastry" and get all kinds of ideas.
If you come up with something interesting, post your recipe. The possibilities are endless.
kathyvegas at 11:36PM on 07/05/09
For the most part, yes. If you have one and not the other, it's not the end of the world though your final product will be different in both cases.
Phyllo = Greece's version of buttery layery goodness.
Puff Pastry = France's version of buttery layery goodness.
Ipso facto = It's all good.
therealchiffonade at 9:20AM on 07/06/09
You can use them interchangeably, yes, but with very, very different effect. Phyllo dough gets very flaky and crunchy, puff pastry is soft and airy with a crispy crust. It has layers, but it is a leavened dough base, while phyllo dough is not. Puff pastry has butter in it which turns to steam and since the dough is soft and stretchy it rises before crisping resulting in a flaky yet tender pastry (think hot fresh croissant.) Phyllo dough is rolled extremely thinly and has no butter in it, the butter is added in layers between the dough and essentially fries the dough without any, or minimal lift. Think baklava. They are not at all the same.
simon at 10:57AM on 07/06/09
I think it would be difficult to estimate just how many layers of phyllo you would need to use to exactly match the height you get out of puff pastry. I suppose there are some recipes that are interchangeable (like I know a lot of people that use phyllo for napoleans instead of puff pastry) but they are totally different in my mind. Both are delicious, though...
meem21 at 12:35PM on 07/06/09
Interesting. We always use filo dough for our brie wheel! They are totally different products but once you have cooked with each, you will be able to imagine their uses and different effects. Think of the difference between a salmon en croute with puff pastry vs. one wrapped in puff pastry.
smallblondemom at 12:46PM on 07/06/09