Can you use phyllo dough instead of puff pastry?
Sure both are many layered (unlike the traditional pâté brisée that we use in so many of our recipes), but puff pastry and phyllo are not interchangeable. If you compared the two, phyllo would look like a sheaf of tissue paper while puff pastry would seem much thicker, more like regular pastry dough.
What is the difference between phyllo dough and pastry dough?
The main differences between puff pastry and phyllo dough are their fat content and preparation. Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is largely fat-free. Phyllo dough includes only flour, water, vinegar, and a little oil.
What pastry can I use instead of filo?
The Greek baklava recipes require phyllo dough. But in case of its absence, you can use Puff pastry as a Phyllo dough substitute. Use of Puff Pastry instead of phyllo will work in a pinch, but the dessert might have a little bit different flavor and texture.
How many layers of phyllo dough should I use?
Phyllo dough is usually found in the frozen food section, either in flat squares or in rolls. One package contains dozens of paper-thin sheets of phyllo. Most preparations use 5 or more of these sheets stacked together. These sheets can become gummy if too damp or brittle if too dry.
What to do with leftover phyllo dough?
Leftover phyllo dough can be wrapped and stored in the refrigerator for a 2-week period. You can also freeze leftover phyllo dough. Place aluminum foil around the phyllo dough wrapped in plastic. Place the wrapped dough inside its original box. Keep the wrapped dough in the freezer for up to 4 months.
Can you prepare phyllo dough in advance?
TIP: Phyllo Pastry can be prepared in advance of creating the dish. Create your layers and bake at 180°C for 10 min or until your phyllo is golden brown. Try some of these knock-out phyllo recipes!
Does phyllo dough have to be refrigerated?
Fresh phyllo can be kept in the refrigerator for up to two weeks if kept tightly wrapped or in its original packaging. Phyllo dough can also be frozen (or re-frozen in the case of thawed phyllo) for 2 to 4 months.
What type of dough is phyllo?
Phyllo is a fine pastry dough used in many types of cuisine. It is made from fine wheat flour mixed with water and oil. Egg yolks, vinegar or anise-flavored raki may also be added to the mixture for certain dishes. The unleavened dough is then rolled into paper-thin sheets and dusted with flour.
