Puff pastry and phyllo dough have a lot in common: both are many-layered pastry doughs (unlike the traditional pâté brisée that we use in so many of our recipes), and both bake up with crispy, crunchy, flaky layers, but there are distinct differences. Learn what each dough is made from and the techniques for making and using them.
What Is Puff Pastry?
Known as pâte feuilletée in French, puff pastry is a puffy, soft yet crunchy pastry. It is made by rolling out pastry, placing a square of butter inside it, folding the dough, and then rolling it out and folding again, repeating these steps to create contrasting layers (and layers) of butter and dough. The dough is refrigerated frequently during the process. Though you can't really see the layers when the dough is made, those folds produce separate airy, flaky layers and a crunchy exterior when baked.
You can make puff pastry or its easier cousin rough puff pastry, but many cooks opt to use frozen puff pastry (check the label to make sure it's made with pure butter and not another type of fat).
Phyllo consists of tissue-thin sheets of dough. Phyllo, also spelled filo or fillo, means "leaf" in Greek, and the pastry dough is widely used in the Balkans and Middle East. Each sheet is usually brushed with melted butter before baking. Phyllo gets crisp and flaky when baked but it doesn't have the same rich, airy quality that puff pastry has.
Most recipes call for store-bought phyllo dough, which is available frozen in grocery stores, and occasionally fresh at Greek markets.
Phyllo Dough vs. Puff Pastry: What’s the Difference?
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 comparatively low-fat.
Phyllo dough is mostly flour and water and can dry out easily. The fine sheets of pastry dough create a crispy, crackly effect when layered and baked. Fat is added to the phyllo dough as you stack the sheets; usually, each layer is brushed with butter, then stacked. The individual layers form a flaky crust. If you compare the two, phyllo looks like a sheaf of tissue paper while puff pastry would seem much thicker, more like regular pastry dough.
Can You Swap One for the Other?
Yes and no, and it depends—mostly on the recipe you are using. Substitute one for the other and your baked goods may bake up different than expected.
Like puff pastry, phyllo is used for both sweet and savory dishes. Perhaps the most famous dish made with phyllo is spanakopita or the famed baklava found in Greece, Turkey, and other Middle Eastern countries. Phyllo can also be used for all kinds of savory pies, such as our individual Eggplant Feta Phyllo Pies, as well as for dessert pies like our Chocolate Mousse Pie and dessert cups.
But for things that are very fluffy and flaky- like Baklava – you'd definitely want to use Phyllo dough. Phyllo dough is lower in fat than puff pastry – but if you use a lot of butter or margarine between the phyllo layers, it might even-out.
Think of phyllo dough as an easy prepared dough you can use instead of reaching for puff pastry or pre-made pie dough, it doesn't need to be used in solely in these more traditional recipes.
Even better, switch your pastry from shortcrust or puff to filo. This is the lowest-fat pastry by far, with 2.9g fat per 100g. This compares with 26.2g for puff or 31.4g for shortcrust. Filo is the lowest-calorie option too, and it's easy to use.
Puff pastry is laminated, which means butter is folded into the dough multiple times to create alternating layers of butter and dough. This results in lots of thin layers and an airy texture. Phyllo, meanwhile, is a paper-thin dough that's made with oil instead of butter.
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.
The crescent-shaped croissant is a flaky pastry with buttery layers whereas a puff pastry is a drier composition of dough. Both use similar ingredients and preparation work.
Phyllo dough, also known as filo pastry, is a thin and delicate pastry that is commonly used in Mediterranean and Middle Eastern cuisines. It can be used to create both sweet and savory dishes, such as baklava, spanakopita, and apple strudel.
Lower the fat content of your wellington by using filo pastry instead of puff, eliminating butter, a non-stick frying pan to reduce the amount of oil needed, replacing the pate and using herbs and garlic to boost flavour without needing salt.
Which pastry is healthier? Pastries made with whole wheat flour and minimal added sugar are the healthiest pastries. You can find whole wheat pastry dough options for both puff pastry and filo pastry, two of the most common pastry dough types.
Shortcrust pastry is the best for pies that fully encase a filling as they tend to be firmer and less likely to leak. Puff pastry is great if you prefer just a pastry lid on top of the filling. Ready rolled shop-bought pastry are easy to handle and quite reliable - even professional chefs appreciate the convenience!
Filo Pastry contains virtually no fat but a light brushing of melted butter, ghee or oil imparts a sheen to the baked recipe and adds to the eating qualities. Use a pastry brush and brush the sheets very lightly before using each one in the recipe.
For best results, use a high-quality all-butter puff pastry, such as Dufour. Alternatively, make your own using this recipe. Foie gras pâté can be used in place of the fresh foie gras.
Whether you call it phyllo, fillo or filo, one thing is certain, this store-bought dough is versatile. Phyllo (Greek for "leaf") is actually layered sheets of paper-thin pastry dough that, when baked, become light, crisp and flaky, with a wonderful toasted flavor.
Turns out, it's amazing. The high butter content in puff pastry makes this crust melt in your mouth. Not to mention, I think it's stunning. *disclaimer: if you want a crispy crust, this crust is not it.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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