If you've ever found it hard to resist a flaky pastry, rest that assured you're not the only one. All around the world, there are countless varieties of flaky pastry treats. From Greece's spanakopita and French croissants to curry beef triangles that hail from Hong Kong and many more, you can never run out of new sweet and savory dishes to try.
Similar as they may be in texture, not all flaky pastries are made equal. The largest difference comes down to whether they're made from phyllo dough or puff pastry. Although frequently mistaken for one another, these two are not at all the same thing.
The fat content is primarily what sets phyllo and puff pastry apart. This is because phyllo uses oil and puff pastry often calls for butter or shortening. Moreover, as you dig deeper into their histories, production methods, and common applications, even more differences arise.
Phyllo is a perfect choice for Greek and Middle Eastern delicacies Phyllo requires only pantry staples of flour, water, vinegar, and olive oil. You can probably guess that it is quite low-fat and a relatively healthy choice compared to other pastry crusts. Everything is mixed together to make a dough that is then kneaded by hand, refrigerated overnight, and then flattened into paper-thin sheets.
When it comes time for baking, they are stacked on top of each other to make a crisp, airy crust that shatters with lightness upon first bite. The phyllo sheets are prone to drying out, so a bit of fat is usually brushed b.
