Can I use phyllo dough instead of puff pastry?
Due to the big differences in thickness, their ingredients, and how they’re made, you should not substitute phyllo dough for puff pastry or vice versa. They are very different pastries with differing textures, and recipes will turn out best if you use the correct one.
Can you use puff pastry as the bottom of a pie?
It might sound a little strange using puff pastry for the base of the pie (since all the puffiness is going to be squashed down with pie filling), but it works, and it saves the effort of using a different type of pastry for the base.
Does phyllo dough come in sizes?
The size of the phyllo sheets can be 18″ x 14″ but it is also sold in other sizes, and can easily be cut to fit your recipe. Phyllo can be made and bought fresh (never been frozen) at many Greek and Middle Eastern markets, and it is available in frozen form at most large markets.
What can I do with dried phyllo dough?
In a greased pan, lay either a layer of pastry or if yours is all dried out, use the pieces to make a thin layer. Spread about 1/3 of the mixture. Add another layer of pastry, filling, pastry, filling. If you are using full sheets you’ll have to use a brush to brush each layer with real butter or olive oil.
Do you cook puff pastry before adding filling?
Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. If you’re making a tart or filled Puff Pastry, place it on the baking sheet before adding toppings or fillings. …
Should I pre bake puff pastry?
The dough is rolled into layers and then folded over to create the flaky crust. Pre- (or blind) baking a puff pastry can help keep the dough flaky when it is being used as a pie crust. This weights the second pan so the pastry won’t puff up excessively. Preheat the oven to 450 F and bake for 15 minutes.
Is phyllo dough the same as puff pastry sheets?
Phyllo, or filo, dough is puff pastry’s Greek cousin. They’re both known for layers of dough. While puff pastry is created by incorporating butter into the dough, phyllo dough is virtually free of any fat—that gets added in right before baking. Phyllo dough doesn’t puff when it bakes—it crisps.
Can you use phyllo dough without butter?
CLASSIC RECIPES using fillo usually calls for brushing dough with melted butter. This keeps the thin leaves separate – prevents “clumping” – so they will bake into flaky layers. USE OLIVE OIL – For healthier results, brush on a light olive or vegetable oil instead of butter.