Puff pastry vs phyllo (filo) pastry?
Thanks for the info, I might stick to puff pastry then.
I'm making bacon and egg pies. The recipe comes from Donna Hay's Modern Classics 1. Great cookbook with lovely recipes and pics.
Btw, I'll probably have too much puff pastry left over, any recipes/suggestions on what I can do with the leftover?
You definitely don't want to use filo for this kind of treatment.
You can make sweet puff pastry pinwheels with whatever you've got leftover. Cut it into ~ 2-inch squares, then make a cut through each corner a third of the way to the center. Fold every other of the resulting eight points to the center to make a pinwheel shape, pressing all together in the center. Put a dab of jam in the center, then brush the pastry with beaten egg and sprinkle with sugar. Bake until puffed and brown.
Puff pastry hint: cut with a sharp knife, and cut straight down so you don't push the layers together when you cut (a pizza wheel works well if you're not making small cuts).
No they are not the same and would yield very different results. The puff pastry produces very buttery flaky layers. Phyllo are individual sheets that you layer on top of each other spreading melted butter between the layers. It does not puff up. About substituting, what are you making?