Phyllo Dough vs. Puff Pastry: What’s the Difference?
Updated: May 20, 2024
You can swap in puff pastry for phyllo dough in a pinch, and the other way around, but don't expect the same results. Here's the best way to use each of these flaky, versatile doughs.
It’s easy to love any recipe calling for phyllo or puff pastry. These doughs have the most delightful, flaky texture, and lend a rich flavor to baked goods, desserts and appetizers. But can you use them interchangeably? Will an apple turnover recipe that calls for puff pastry turn out as tasty when made with phyllo dough?
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While the two doughs are pretty similar, they do yield different results. Making Greek baklava with puff pastry instead of phyllo would work in a pinch, but the dessert wouldn’t have the same flavor and texture.
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Here’s our advice: When it comes to phyllo dough vs. puff pastry, your best move is to become familiar with each dough and how it’s intended to be used before you begin experimenting!
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Everything to Know About Phyllo Dough vs. Puff Pastry
What Is Phyllo Dough?
Phyllo (also spelled filo) dough is paper-thin pastry dough that’s traditionally used to make sweet or savory Greek and Middle Eastern dishes. The word phyllo comes from the Greek word for leaf, and it refers to the thinness of the sheet. As the sheets bake, they become shatteringly crispy and create extremely flaky bites.
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Homemade phyllo is tricky to make, but it’s possible with patience and practice. The dough is made with flour, water, vinegar and a little oil. It doesn’t contain as much fat as puff pastry so it doesn’t need to be laminated (more on that in a moment), but phyllo must be rolled into extremely thin sheets to obtain the right texture. Luckily, commercially prepared phyllo dough is a convenient alternative that results in a product that is as good as homemade. It’s best to thaw frozen phyllo dough overnight in the refrigerator, and you’ll want to wait until it’s thawed before separating the sheets (otherwise, they can crack).
Traditional phyllo dough recipes include appetizers like spanakopita and samosas or sweets like baklava and galaktoboureko, a custard dessert. Phyllo dough can be used as a substitute for strudel dough or for other pastry wrappers, such as turnovers.
Desserts to Make with Phyllo Dough
Grilled Fruit Phyllo TartThis tart was a hit at my friend's baby shower. It reminds me of a fruit salad that my mother used to make with cream cheese and whipped topping. Everyone loved the flaky crust, and the bright colors make it a pretty addition to any spread. —Laura McAllister, Morganton, North Carolina
Double Nut BaklavaIt may take some time to make this rich, buttery treat, but it's well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible. —Kari Kelley, Plains, Montana
Chocolate-Dipped Phyllo SticksLooking for a little something special to share with friends or family? Try these crunchy treats. They’re wonderful with coffee or a glass of milk. —Peggy Woodward, Shullsburg, Wisconsin
Orange-Almond ChoclavaA twist on classic baklava, this recipe adds semisweet chocolate to the nut filling and drizzles even more chocolate on top. Christmas gift-giving has never been yummier! —Nella Parker, Hersey, MI
Easy Apple StrudelMy family always loves it when I make this wonderful dessert. Old-fashioned strudel was too fattening and time-consuming, so I changed it up a bit. This revised classic is just as good as the original. It's best served warm from the oven. —Joanie Fuson, Indianapolis, Indiana
Baklava CheesecakeMy unique baklava cheesecake makes a grand display for office parties and other special events. —Aryanna Gamble, New Orleans, Louisiana
Chipotle-Orange BaklavaCitrus, cinnamon and smoky chipotle peppers make my version of this flaky, sweet pastry so unique. It's really rich, so a little goes a long way. —Christine Neary, Portland, Oregon
No-Bake Chocolate-Pecan TartletsAt the last minute, I frantically came up with this treat for a holiday tea. The tartlets were quickly gobbled up. Now, I make them for our annual Teacher Taster's Choice and special family gatherings. —Joy Johnson, Culbertson, Montana
Sugar Plum Phyllo KringleThanks to store-bought phyllo dough, this pastry is easier to make than it looks. Serve it not only for breakfast, but also for dessert with a scoop of ice cream. —Johnna Johnson, Scottsdale, Arizona
Key Lime Mousse CupsLight, lovely and laced with a splash of tart key lime juice, these fancy little phyllo cups are so refreshing served as an after-dinner dessert treat...and they take just minutes to whip up! —Suzanne Pauley, Renton, Washington
Lemony Walnut-Raisin GaletteThis flaky, buttery pastry dessert has a filling of fruit, walnuts, coconut and cinnamon. There's a lot to love! For even more appeal, dollop sweetened whipped cream on top of each serving. —Ellen Kozak, Milwaukee, Wisconsin
Blue Cheese-Apple StrudelsIt wouldn't be a family gathering at our house without this favorite strudel. The sweetness from the apples and the saltiness from the cheese is heavenly. Substitute Stilton cheese if you don't have Roquefort handy. —Patricia Nieh, Portola Vally, California
White Chocolate Brie CupsTry these unique little tarts as an appetizer before a special meal, or save them for a surprisingly different dinner finale. They’re sweet, creamy and crunchy—and very addictive! —Angela Vitale, Delaware, Ohio
What Is Puff Pastry?
Puff pastry dough is a French dough that’s very rich. It’s much easier to make compared to phyllo dough, but it does require a process called laminating. Slabs of chilled butter are placed between the layers of pastry dough. The dough is then rolled out, folded into thirds and allowed to rest in the refrigerator. The process is repeated six to eight times, producing a pastry filled with layers of dough and butter. When it bakes, the water contained in the butter creates steam, helping the dough expand and crisp up.
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Commercially prepared puff pastry dough can be found in the freezer section and can be used in any recipe that calls for homemade puff pastry dough. For the best flavor, look for a brand that uses all butter instead of shortening. Thaw the puff pastry in the refrigerator overnight before using it.
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The most famous use of puff pastry dough is the croissant, where the flaky layers are visible after a single bite. It’s also used to make beef Wellington, tarts and hand pies. Since puff pastry is thicker and richer than phyllo dough, using phyllo in puff pastry recipes won’t have the same flavor. It works in a pinch, though, if you’re looking for a crispy exterior for filled appetizers or desserts.
Our Best Puff Pastry Recipes
Beef Stew Skillet PiePuff pastry makes a pretty topping for this homey skillet potpie. —Josh Rink, Milwaukee, Wisconsin
Fontina Asparagus TartThis lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice. —Heidi Meek, Grand Rapids, Michigan
Blood Orange Caramel Tarte TatinI never had blood oranges until I moved to California. The season is short, so I use them in everything while I can get them. That sweet orange flavor with some brown sugar is a perfect combination. Whenever I have something to go to, my friends demand that I bring this dessert. —Pamela Butkowski, Hermosa Beach, California. Looking for more recipes? Learn how to make pear tarte tatin.
Brie Cherry Pastry CupsGolden brown and flaky, these bite-sized puff pastries with creamy Brie and sweet cherry preserves could easily double as a scrumptious dessert. —Marilyn McSween, Mentor, Ohio
Caramelized Fennel TartsFennel is a favorite of mine, no matter how it’s cooked, but I think it is really amazing sauteed until rich and golden, then baked on delicious puff pastry. I’ve served these as a side dish and as an appetizer.—Lisa Speer, Palm Beach, Florida
Puff Pastry DanishesEven though they're simple to make, these jam-filled pastries are right at home in a holiday brunch spread. They were my dad's favorite, so the recipe will always be close to my heart. —Chellie Helmke, Jackson Center, Ohio
Blueberry TurnoversWhile you can make them a little in advance, these blueberry turnovers are best served the day they're made. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Peppermint Puff Pastry SticksI wanted to impress my husband's family with something you'd expect to find in a European bakery, and these chocolaty treats are what I came up with. The flaky pastry melts in your mouth. —Darlene Brenden, Salem, Oregon
Spicy Crab Salad TapasI served these at a party and everyone went wild! These delicious morsels have a crispy flaky outside filled with creamy sweet crab that has a little kick. I used scalloped-edge cookie cutters to cut my pastry, but you can use a small biscuit cutter. —Vanessa Mason, Summerdale, Alabama
Creamy Chicken Vol-au-VentMy friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. —Shauna Havey, Roy, Utah
Onion Brie AppetizersGuests will think you spent hours preparing these cute appetizers, but they're really easy to assemble, using purchased puff pastry. And the tasty combination of Brie, caramelized onions and caraway is terrific.
-Carole Resnick, Cleveland, Ohio
Air-Fryer Ham and Brie PastriesFancy appetizers don’t have to be difficult. In fact, this recipe proves it’s easy to make something impressive. You can prep these pastries ahead of time and pop them into the air fryer just as your guests arrive. —Jenn Tidwell, Fair Oaks, California
ChickaritosAfter our son grew fond of a fast-food restaurant’s fried burritos, I created this recipe by substituting beef with chicken and skipping the frying. It’s been a hit with our family ever since! —Nancy Coates, Oro Valley, Arizona
Pancetta, Pear & Pecan PuffsI was recently at a wedding reception where the menu was all small bites. Here’s my rendition of the pear pastries they served. They're the perfect combo of savory and sweet. —Arlene Erlbach, Morton Grove, Illinois
Greek BreadsticksGet ready for rave reviews with these crisp breadsticks twisted with Greek-inspired goodness. Best served fresh from the oven. —Jane Whittaker, Pensacola, Florida
(Galaktoboureko is another Greek recipe that uses phyllo dough—it's a custard-based dessert that goes great with coffee.)
Reuben RoundsFans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. —Cheryl Snavely, Hagerstown, Maryland
Sweet Almond TwistsThese delicate almond pastries make lovely light-as-air accompaniments for coffee, tea or cocoa. Your guests will never guess the recipe calls for packaged frozen dough. When I give them as a fresh-baked gift, I tuck in a note saying that they're best served warmed—and right away! —Gloria Devendittis, Waterford, Connecticut
Mushroom PalmiersI found this recipe while working at a small-town museum in West Texas. It was the appetizer for a fundraiser a long, long time ago, and it’s still a huge hit at parties. Frozen puff pastry helps make it easy and impressive. The palmiers also freeze well. —Judy Lock, Panhandle, Texas
Peanut Butter Cup NapoleonsTop layers of puff pastry and peanut butter ice cream with a warm, sweet drizzle the whole family will love! It’s a terrific last-minute dessert, or you can freeze the cooled pastry and scooped ice cream separately in an airtight container the day before you serve it. —Jeanne Holt, Mendota Heights, Minnesota
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Originally Published: May 01, 2007
