are phyllo sheets same as puff pastry sheets?I am making baklava and i have pastry sheets ..will it work well?

Answer 1

Phyllo sheets are really thin and not puffy at all. I don't think it would.

Answer 2

No matter what people are saying, they are NOT the same, nor will they yield you similar results.

When you make baklava you need to use tens of laysers of phyllo dough. The layers are buttered and stacked and then the ground nuts and spices and sugar are added, then more phyllo, then more nuts, ending with several (4-10) layers of phyllo.

Puff pastry actually puffs up when you bake it. And it is absorbent when it puffs up.

So first of all, you would have to use like 4 boxes of puff pastry because each box only has 2 folded sheets in it.

And using 4 boxes of puff pastry loaded with all the heavy nuts and sugar, and then compressed in a pan will only result in a dougy, gluey mess.

Puff pastry requires higher heat and shorter cooking than phyllo.

It's worth the trip to the store and the time it takes to thaw the phyllo in the fridge or ont he counter to make a proper baklava.

If you MUST use the puff pastry, do not prepare it the same way as you would a pan of baklava. Instead, lay out the sheets of puff pastry, roll it out slightly, sprinkle on the ground nuts and spices and sugar and then roll the puff pastry, cut in slices to make pinwheels, drizzle with a honey and butter mixture and bake them as if they were cookies. That way they won't be mushy and gooey and disgusting.

Answer 3

Phyllo and puff pastry are two similar but separate things. The phyllo layers are thinner and harder after cooking; they caramelize and act almost like candy, especially with the liquid from the baklava filling present. The puff pastry is more bread-like, with thicker and tenderer layers. Your result won't have the "tooth" characteristics of real baklava but it'll taste about the same. If it turns out well, think up a new name and you're an innovator! I once made some turnovers filled with red pears, blackberry wine reduction, and Muenster cheese, and wanted but couldn't find phyllo, and used puff pastry. They were great.
One tip with puff pastry - don't egg-wash both surfaces you want to stick together, just apply it thinly to one surface and both sides will better adhere to each other when you pinch them together.

Answer 4

I make Baklava all of the time. You don't want to use pastry sheets. Look for the filo, phyllo sheets. You are doing alot of work and using time. Make them using the proper ingredients and you will have a perfect outcome! Happy Baking!

Answer 5

You need filo pastry sheets...look for filo, fillo, or phyllo.....

Answer 6

Two different things. MUST use phyllo dough!!

Answer 7

It will work the same

Answer 8

it's not the same,but you can use it,but use a rolling pin and make it as thin as you can,it works