Ask the Test Kitchen
What’s the difference among puff pastry sheets and phyllo dough? Can they be used interchangeably? —E.H., Washington, UtahPuff pastry dough is a rich dough made by putting chilled butter between layers of pastry dough. It is then rolled out, folded into thirds and allowed to rest. This system is repeated six to 8 times, generating a pastry with many layers of dough and butter. Commercially organized puff pastry dough may be utilized in recipes that call for home made puff pastry dough, such as croissants. Phyllo (also spelled filo) dough is tissue-thin pastry dough used in a number of candy and savory Greek and Middle Eastern dishes. Although phyllo dough may be made through domestic chefs, it isn’t easy to accomplish that. However, commercially prepared phyllo dough is a handy alternative that effects in a product this is as proper as home made. Phyllo dough may be used instead for strudel dough or for different pastry wrappers, consisting of turnovers.Puff pastry dough and phyllo dough are very distinct and, if used interchangeably, will yield one of a kind consequences. Greek baklava made from puff pastry instead of phyllo, as an instance, could now not be the equal…while an apple turnover made with both dough would be more acceptable. It’s excellent to grow to be acquainted with every dough by the usage of it for its intended motive before you begin experimenting.
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