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The Best Ways to Use Frozen Puff Pastry, Phyllo, and Pie Doughs - Tips from The Kitchn

The Best Ways to Use Frozen Puff Pastry, Phyllo, and Pie Doughs - Tips from The Kitchn
From The Kitchn - May 12, 2017

You know puff pastry, phyllo, and pie dough as the backbone of many a sweet dessert, but these versatile doughs are good for so much more. In fact, one of my favorite ways to use them is for savory snacks and appetizers, from puff pastry cheese sticks to fresh corn galettes. Frozen dough is my secret to no-fuss, last-minute get-togethers with friends and family.

But these doughs, while similar, are not created equal. You might think of puff pastry, phyllo, and pie dough as interchangeable, but each has distinct qualities that set it apart. Here's what you should know, including the best ways to use whatever dough you have got stashed in your freezer.

Do You Know Your Dough?

Are you after delicate, buttery layers? Or maybe you want buttery, but more substantial layers? Then again, it may be that crisp and flaky is what you are after. Whatever the case may be, there is a frozen dough for you.

Start here: What's the Difference Between Phyllo and Puff Pastry?

Puff Pastry

What it is: Puff pastry, or pte feuillete in French, is made with just butter, flour, and water. In its frozen form, it looks very similar to pie dough. But what sets this dough apart is that it puffs up as it bakes. That's because the puff pastry dough is made of alternating layers of dough and butter (where pie dough has butter incorporated throughout the dough).

Phyllo Dough

Pie Dough

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