There are many uses of puff pastry such as in snacks, main courses, and even in making pastries and cakes. But if you're in a pinch, there's some crossover that can still happen between these two items. Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines.Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. Frozen puff pastry sheets come in a long rectangular box in the frozen section of most grocery stores; sheet sizes will vary, so check the dimensions on the box. Puff Pastry Vs. Phyllo Dough. • The puff in puff pastry is a result of different layers rising up during baking. Filo is a much drier dough that’s stretched into paper-thin sheets, and it’s layered with melted butter or oil much in the same way you layer sauce and noodles to make lasagna. Rough puff pastry is the cheats version. Puff pastry is a very rich buttery dough that is quite a bit thicker than filo and puffs up substantially when baked. … The basic dough itself contains just flour, water, salt and a small amount of butter. But croissants, while they want that crisp on the outside, also wish to be tender and pliable inside. Upvote (1) As a pastry bakes, the water in the dough converts to steam, pushing up layers above it, while fat acts as waterproofing, keeping each layer of dough separated and flaky. Flaky pastry differs from puff only through the addition of shortening in lumps during the making. Because of these different textural features, the two doughs cannot necessarily be used interchangeably (via Taste of Home). The real difference between puff pastry and phyllo dough. Puff pastry adalah jenis adonan roti yang tidak menggunakan ragi, contoh dari puff pastry tersebut adalah pisang molen, cheese roll, banana pastry dan beberapa olahan manis lainnya. Table 22.2 Preparation of puff pastry products. The flaky pastry adds fat layers incrementally into the dough with each roll and fold making it much less likely to fail. Maybe you have no idea which square is pie dough and which one is puff pastry in the picture below, most people wouldn’t. Filo pastry is an incredibly thin pastry that's layered and sometimes coated with melted butter, sheet by sheet. As a rule of thumb, if you are using filo for recipes where you just want a flaky pastry, then puff pastry may work instead, such as some appetizer bites, but otherwise I’d suggest you don’t substitute. Phyllo is more like layers of edible tissue paper. You may also be able to find packaged puff pastry cups for savory appetizers and delicate desserts. • Shortcrust is easiest to make and is very popular. Both doughs are highly layered, yielding a lightweight result that can be either a sweet or savory creation — the dough itself is a more neutral flavor (via Martha Stewart). Copyright 2021 - Taste, A Division of Penguin Random House LLC. Puff pastry is often found next to the pie crust and other frozen doughs. In fact Strudel and Baklava dough making are very similar in technique. You make a dough out of flour and water and wrap it around a wide, flat, thin block of butter. Fewer layers plus distinct sheets of a dry dough equals less overall rise and a pastry that’s more crunchy than puffy. It is then rolled out, folded into thirds and allowed to rest. While puff pastry is French, phyllo dough has roots in the Middle East and the Balkans and is common in Greek cooking. As puff pastry bakes, it achieves show-stopping height as the butter in the dough releases steam, elevating the dough to new heights. The butter is cut into chunks and mixed into the dough, still in chunks. Think of the difference between a salmon en croute with puff pastry vs. one wrapped in puff pastry.". Another thing: puff pastry is much tougher than phyllo or strudel. Phyllo is more like layers of edible tissue paper. While both doughs get laminated, they get different amounts of folds. We are experiencing an error, please try again. Puff pastry will resemble thicker layers, often hand rolled as butter is folded into the dough on repeat. Filo pastry is notably different to both puff and shortcrust. Box 363, Uxbridge, This process is repeated six to eight times, producing a pastry with many layers of dough and butter. When the butter is encased in this dough and rolled and folded according to the classical method, it yields a dough with almost 1,500 layers of pastry and butter. The layers puff up and then bake through for that compelling and explosive crunch. Brush each sheet with melted butter and layer up according to the recipe. He’s also the coauthor of The Dumpling Galaxy Cookbook with Helen You. The reduced-fat version has half the amount of fat and saturated fat, but filo has little saturated fat, leaving room for some saturated fat in the rest of your meal. It would be kind of strange to have a flaky Wellington or a soft and puffy baklava after all. So, how do you pick the correct dough, and what is the difference between dough types? Filo-topped fish pie ... Use our foolproof recipe for retro puff pastry cases, then pack them high with savoury fillings for a party canapé 2 hrs and 10 mins . Baklava or spanakopita are examples of phyllo dough, featuring lighter layers and less rise as you cut through the crispy dough. Phyllo (also spelled filo) dough is tissue-thin pastry dough used in a variety of sweet and savory Greek and Middle Eastern dishes. Every fold adds new layers, and before long, a sheet of puff pastry contains hundreds of individual layers of flour and butter. Because of its tender, flaky texture, puff pastry makes an impressive and elegant base for a variety of dishes, including decadent desserts. One cook explains, "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.) • Shortcrust is denser and heavier than puff pastry. Phyllo consists of tissue-thin sheets of dough. It takes a lot of experience to make these super thin and even sheets of pastry. Both puff pastry—the buttery dough used for French pastries like croissants—and filo—thin sheets of dough used in Middle Eastern sweets like baklava—get their crackly loft from interspersing flour and fat. Easy Particularly if your temperatures are all wrong, it’s easy to lose your laminations in a full puff pastry and you’ll end up with no real rise at all. Puff pastry vs croissant dough: differences in the lamination process. It can also stand in for its difficult cousin’s strudel dough and puff pastry, although Phyllo is flour and water dough. Puff pastry is a layered pastry that has three ingredients: flour, water and butter. Winner: Filo pastry Edmonds Flaky Puff Pastry is similar to a homemade flaky pastry — it’s high in both total and saturated fat. Filo is much more crumbly and light, while puff pastry will be denser. Puff pastry can generally be described as flaky, light and buttery, good for pies and pastries, while shortcrust pastry has a more crumbly, biscuit-like texture which is good for tart or quiche cases. Filo is a much drier dough that’s stretched into paper-thin sheets, and it’s layered with melted butter or oil much in the same way you layer sauce and noodles to make lasagna. Filo is a paper thin pastry with many layers while puff is so called because of the puff that is formed during baking. Puff pastry is made by folding solid layers of fat in between a flour-and-water dough. The key to working with puff pastry is to make sure you always keep it cold. Puff pastry will resemble thicker layers, often hand rolled as butter is folded into the dough on repeat. Puff Pastry. Made with relatively little fat, the pastry comes in very thin sheets which usually need to be layered together to … But that’s where the similarities end. The latest in food culture, cooking, and more. It is however, more delicate and has many flaky, tender layers as compared to pie dough. Puff pastry preparation can be difficult and time consuming, because the pastry must be kept at a constant 16 degrees Celsius (60.8 degrees Fahrenheit) or the butter folded within it might melt. 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. Its designed to produce a similar effect to puff pastry, for a lot less effort. Uses of Puff Pastry: Puff pastry is a versatile pastry and can be used in savoury or desserts. Compare Filo to Puff pastry by vitamins and minerals using the only readable nutrition comparison tool. Why not check out www.justrol.co.uk for some recipe ideas! They are totally different products but once you have cooked with each, you will be able to imagine their uses and different effects. Max Falkowitz is a food and travel writer for The New York Times, Saveur, GQ, New York magazine’s Grub Street, and other outlets. Manufacturer. What we know for sure — both doughs sound delicious. Prepare ahead and freeze this rich filo pastry pud, then cook from frozen for the perfect fuss-free seasonal dessert 1 hr and 10 mins . It’s definitely denser but sturdier than baked phyllo dough. We'll cover two of the most indulgent types of dough here — phyllo and puff pastry. Although phyllo dough can be made by home cooks, it isn’t easy to do so. Puff pastry and croissant dough have different lamination processes. While puff pastry is French, phyllo dough has roots in the Middle East and the Balkans and is common in Greek cooking. It takes more abuse in handling (though it should not be manhandled, as it were). Puff pastry is a flaky and puffy pastry. • Puff pastry requires application of butter over different layers that allow for puffing of the layers. Shortcrust, puff, filo: all the pastry types you need to create sausage rolls or mince pies. One home cook reports a successful switch-out, "We always use filo dough for our brie wheel! Puff pastry is a simple dough to make, though the rolling and folding requires a degree of skill. Layering several sheets of pastry will make your finished dish sturdier. 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? Use sharp knives to cut straight down without sawing back and forth too if you need to cut or trim the dough. 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