Puff pastry is not the same as Phyllo (filo) pastry, although you could substitute it if necessary. Phyllo dough is made with flour, water, and fat and is stretched to size rather than rolled. Usually when using phyllo dough, a small amount of oil or melted fat (usually butter) is brushed on one layer of phyllo dough and is topped with another layer. This process can be repeated as many times as desired. When it bakes, it becomes crispy but does not expand as puff pastry does.
Other popular pastry doughs, such as croissant dough or Danish pastry dough, are variants of puff pastry. The primary difference being that puff pastry uses physical leavening as opposed to a biological leavening agent such as yeast.
LEAVES OF PASTRY WITH THE ADVENT OF FROZEN SHEETS, ELEGANT PUFF PASTRY IS NO LONGER THE DOMAIN OF FRENCH CHEFS.(FLAVOR)
Apr 05, 1998; Byline: BETTY DOUGLASS, CORRESPONDENT THE FRENCH call it ``pate feuilletee'' or ``mille feuille which means a thousand layers or...