Can phyllo dough be usd instead of puff pastry dough to make palmier cakes?

Question

I am trying to palm cakes and I can't find puff pastry dough in any of the supermarkets.

Answer 1

Interesting... The more I think about it. I would say, "No". You'll get totally different results.

Phyllo will be very flaky and tend to fall apart while puff pastry will remain more intact. Also, you won't get the puffing with phyllo.

Usually the puff pastry is next or near the phyllo dough in the freezer section. In the US, Pepperidge Farms is a common puff pastry brand.

PS... puff pastry is leavened by steam not yeast.


ROUGH PUFF PASTRY DOUGH

Since many commercial brands of puff pastry contain shortening, not butter, it's worth the effort to make this rich, flaky version at home. Don't be intimidated by the preparation; it's really just tiny bits of work divided up over time.

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 stick (1/2 cup) plus 5 tablespoons unsalted butter, frozen
5 to 6 tablespoons ice water

Sift together flour and salt into a chilled large metal bowl. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter.

Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.

Test mixture by gently squeezing a small handful: When it has the proper texture, it will hold together without crumbling apart. If necessary, add another tablespoon water, stirring until just incorporated and testing again. (If you overwork mixture or add too much water, pastry will be tough.)

Gather mixture together and form into a 5-inch square, then chill, wrapped in plastic wrap, until firm, about 30 minutes. (Dough will be lumpy and streaky.)

Roll out dough on a floured surface with a floured rolling pin into a 15- by- 8-inch rectangle. Arrange dough with a short side nearest you, then fold dough into thirds like a letter: bottom third up and top third down over dough. Rewrap dough and chill until firm, about 30 minutes.

Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times. Brush off any excess flour, then wrap dough in plastic wrap and chill at least 1 hour.

Cooks' note:
Dough can be chilled up to 1 day.

Makes about 1 lb.

Answer 2

it won't be the same.

the puff pastry dough is normally in the freezer section near the frozen fruits and frozen pie shells. at least that's where I've always found it.

Answer 3

no, phyllo dough doesn't have any yeast or leavening agent.