Puff pastry and phyllo dough are both flaky, buttery types of pastry dough used in baking. However, they achieve their flaky layers in different ways and therefore cannot be used interchangeably in recipes. Here’s a closer look at the differences between puff pastry and phyllo dough and whether phyllo can be substituted for puff pastry.
What is Puff Pastry?
Puff pastry is made by layering butter between sheets of dough and folding and rolling the dough to create hundreds of flaky layers. When baked, the water in the butter creates steam which causes the dough layers to separate and “puff” up into a light, flaky pastry.
Making puff pastry is a time consuming process that requires skill to create the delicate layers. It’s common to find frozen pre-made puff pastry that can be thawed and used when a recipe calls for it. Classic recipes using puff pastry include:
- Palmiers
- Napoleons
- Tarts
- Turnovers
- Croissants
The flaky, buttery layers of puff pastry are what create the distinctive texture in these baked goods. When puff pastry bakes, the moisture in the butter creates steam which separates the layers.
What is Phyllo Dough?
Phyllo dough consists of thin sheets of unleavened flour and water dough that are stacked and layered with butter or oil and then baked. The sheets are tissue-paper thin so that when baked, the phyllo becomes very crisp and flaky.
Phyllo dough requires careful handling when working with it to avoid tearing the delicate sheets. It’s important to keep the phyllo covered with a damp towel as you work to prevent it from drying out and becoming brittle.
Common dishes made with phyllo dough include:
- Baklava
- Spanakopita
- Tyropita
- Phyllo cups or tart shells
The thin, flaky layers are what give phyllo pastries their distinctive textures. But unlike puff pastry, the flaky layers are created by stacking phyllo dough, not by folding butter between dough layers.
Key Differences Between Phyllo and Puff Pastry
Here are the main differences between phyllo dough and puff pastry:
| Phyllo Dough | Puff Pastry |
|---|---|
| Made from thin sheets of unleavened flour and water dough | Made by folding butter between layers of dough |
| Translucent, paper-thin sheets | Opaque, thicker layered dough |
| Flakiness comes from layering sheets | Flakiness comes from creating dough layers with butter |
| More delicate to work with | Easier to handle and roll out |
| Crisp when baked | Flaky and tender when baked |
As you can see, the main difference lies in the production process. Phyllo achieves flaky layers by stacking sheets, while puff pastry creates flaky layers by folding butter between dough layers.
Can You Substitute Phyllo for Puff Pastry?
Phyllo dough and puff pastry cannot reliably be substituted for one another in recipes because of their different textures and baking properties.
If phyllo dough is used in place of puff pastry, the resulting baked good will likely be denser and more compact. Puff pastry achieves its airy, flaky texture because the steam created by the butter layers causes the dough layers to separate and puff up as it bakes. Phyllo dough won’t achieve this rise.
On the flip side, puff pastry will not create the desired crisp, delicate texture phyllo is known for in pastries like baklava. The dough layers are thicker and will end up tough and bready rather than flaky and tender if substituted for phyllo.
There are a few instances where phyllo can be used in place of puff pastry with reasonably good results:
- Phyllo cups or tart shells: Phyllo can make a nice crisp tart shell, though not as tender and flaky as puff pastry.
- Pot pies or casseroles: The phyllo will get soggy in these wet applications rather than flaky.
- Palmiers or other cookies: Phyllo palmiers will be more dense and crunchy than delicate, flaky puff pastry palmiers.
However, for most baked recipes, puff pastry and phyllo cannot reliably stand in for one another. Using one in place of the other will significantly change the texture of the finished dish. The best results will come from using the exact dough specified in any given recipe.
Tips for Working with Phyllo Dough
If a recipe calls specifically for phyllo, here are some tips for handling it successfully:
- Work quickly – phyllo dough dries out rapidly. Remove sheets from the package as you work.
- Keep unused phyllo covered with plastic wrap and then a damp towel to prevent drying.
- Use a pastry brush to lightly butter or oil each sheet as you layer them.
- Work on a flat surface and handle the phyllo gently to avoid tearing.
- Thaw frozen phyllo in the fridge before use, not at room temperature.
- Don’t refreeze phyllo after thawing.
- Brush top and sides with butter or oil before baking.
- Allow plenty of time for baking until phyllo is thoroughly crisp.
With careful handling, phyllo dough makes delectable, crisp pastries. But for light and flaky texture, puff pastry is unmatched in particular applications.
Conclusion
Puff pastry and phyllo dough cannot reliably be used interchangeably in recipes due to differences in their texture and baking properties. Puff pastry gets its light, flaky layers from folding butter between dough layers before baking. Phyllo dough achieves crisp, flaky texture through stacking and layering thin sheets of dough.
Using phyllo in place of puff pastry will likely produce a denser, more compact product. And puff pastry substituted for phyllo can end up bready rather than delicately crisp. For best results, use the exact type of dough called for in any baking recipe and handle phyllo or puff pastry as directed.
With proper handling, both puff pastry and phyllo dough can produce delicious, flaky pastries and baked goods. But their distinctive qualities mean they cannot serve as substitutes for one another in most recipes.