It’s that time of the year again when you start thinking about all the holiday baking you want to do. But then you realize you’re out of phyllo dough and don’t have time to run to the store. What’s a baker to do? Don’t worry, we’ve got you covered.
Phyllo dough is one of those ingredients that you either love or hate. Some people find it easy to work with, while others find it temperamental and delicate. But whether you love it or hate it, there are times when you just don’t have any on hand and need a substitute.
So what can you use in place of phyllo dough? The good news is that there are a number of options, both store-bought and homemade.
What is phyllo dough?
Phyllo dough is a Paper-thin sheet of dough that is used in many different Greek dishes. The dough is made with flour, warm water, and a little bit of oil or vinegar. It is then rolled out very thin and left to dry. Once it is dry, it can be wrapped around fillings or used to make crispy texture sheets of dough in flaky pastries.
Phyllo sheets are most commonly used in spanakopita and baklava. Spanakopita is a savory pastry made with spinach and feta cheese, while baklava is a sweet dessert made with nuts and honey. Phyllo dough can be found in the freezer section of most grocery stores.
Another Substitute:
6 substitutes for phyllo dough
Forget the phyllo dough and try one of these substitutes instead. Although the results will not be exactly the same, these substitutes will still give you a delicious pastry that your family and friends will love.
1. Puff Pastry:
Store-bought puff pastry can be a good substitute for phyllo dough. It is made from flour, water, butter, and salt, and it is rolled out into thin sheets. Puff pastry can be used to make appetizers, main courses, and desserts.
To use store-bought puff pastry in place of phyllo dough, thaw the puff pastry according to the package instructions. Cut the puff pastry into strips or squares, and brush with melted layers of butter. Place the puff pastry on a baking sheet, and bake at a high temperature until golden brown.
2. Home-made puff pastry:
If you have the time, you can also make your own puff pastry. Although it is a bit more work than using store-bought puff pastry, it is worth the effort. Homemade puff pastry is made with flour, water, butter, and salt.
To make your own puff pastry, mix the flour, water, and salt together in a bowl. Then, add the butter and mix until it forms a dough. Roll the dough out into a thin sheet, and place it in the freezer for 30 minutes. After 30 minutes, remove the dough from the freezer and fold it into thirds. Roll the dough out again, and place it back in the freezer for another 30 minutes. Repeat this process until you have used all of the dough.
3. Strudel dough:
Strudel dough is becoming increasingly popular as a convenient alternative to traditional phyllo dough. While it’s not quite as paper-thin as phyllo, Strudel dough is thinner than most puff pastry, making it ideal for both sweet and savory applications.
Here are some tips on how to use store-bought Strudel dough in place of phyllo:
For sweet dishes, such as apple strudel or cherry strudel, simply substitute an equal amount of strudel dough for the phyllo called for in the recipe.
When working with strudel dough, be sure to keep it well-floured to prevent sticking.
For savory dishes, such as spanakopita or tiropita, you’ll want to pre-bake the strudel dough before adding the filling. This will help to ensure that the laminated dough is crispy and has that flaky texture. Simply line a baking sheet with parchment paper, brush the dough with olive oil, and bake at 400 degrees until golden brown. Once cooled, add your desired filling (dry ingredients) and bake according to recipe instructions. Enjoy the sweet pastry.
4. Homemade phyllo dough:
If you’re feeling adventurous, you can also try making your own phyllo dough at home. Although it is a bit of a process, it is not as difficult as you might think. With flour, lukewarm water, and a little bit of oil or vinegar, you can make your own phyllo dough.
To make your own phyllo dough, mix the flour, water, and oil or vinegar together in a bowl. Then, knead the dough until it is smooth. Place the dough on a floured surface, and roll it out into a thin sheet. Cut the dough into strips or squares, and brush with melted butter. Place the phyllo dough on a baking sheet, and bake at a high temperature until golden brown.
5. Canned biscuit dough:
Canned biscuit dough is a convenient alternative that can be used in many recipes that call for phyllo dough.
To use canned biscuit dough in place of phyllo, simply flatten the dough with a rolling pin and cut it into strips or sheets. The strips can be used to make savory dishes like spanakopita, or they can be rolled up and filled with sweetened ricotta cheese for a simple dessert.
Sheets of canned biscuit dough can also be used to make turnovers or individual pies. The possibilities are endless, so get creative and experiment with using canned biscuit dough in place of phyllo the next time you’re in the kitchen.
6. Canned croissant dough:
Canned croissant dough is a type of pre-rolled puff pastry dough that is commonly used in French cuisine. It is made from flour, unsalted butter, water, and yeast, and it can be found in the baking aisle of most supermarkets.
When substituting canned croissant dough for phyllo dough, it is important to note that the two doughs have different textures and flavors.
Phyllo dough is much thinner and crisper than canned croissant dough, so it is best used for dishes that require a light and flaky crust, such as spanakopita or baklava. Canned croissant dough, on the other hand, is thicker and chewier than phyllo dough, so it is best used for dishes that require a hearty crust, such as quiche or chicken pot pie.
Is phyllo dough the same as puff pastry/phyllo dough vs puff pastry
Phyllo dough and puff pastry are similar in that they are both light, flaky doughs made from layers of flour and water. However, the two doughs have some key differences.
Phyllo dough is made from unleavened bread dough that is rolled out to form Paper-Thin Pastry Dough and left to dry. This process results in sheets of phyllo dough that are very pliable and easy to work with. Puff pastry, on the other hand, is made from a leavened dough ball that is folded multiple times to create layers. When baked, the steam created by the water in the dough causes the layers to expand, resulting in a light, airy pastry.
While both phyllo and puff pastry can be used for sweet or savory dishes, puff pastry is more commonly used for desserts, while phyllo dough is more a versatile piece of dough and can be used in a variety of ways.
Phyllo dough nutrition facts
A single serving of phyllo dough (28grams) contains:
- Calories: 85
- Total Fat: 1.7 grams
- Cholesterol: 0 milligrams
- Sodium: 137 milligrams
- Total Carbs: 15 grams
- Proteins: 2 grams
- Calcium: 0.2% of the Daily Value (DV)
- Iron: 5.1% of the DV
Frequently Asked Questions:
Can I Use Phyllo Dough Instead Of Puff Pastry?
Phyllo dough can be used as a substitute for puff pastry in many recipes. While the two doughs are similar, phyllo layers of dough are thinner and crisper than puff pastry. As a result, it is best used for dishes that require a light and flaky crust, such as spanakopita or baklava.
Does Phyllo Dough Have Eggs?
No, traditional recipes (filo dough recipes) do not contain eggs. However, some recipes use egg york, milk, or butter to give the dough a richer flavor.
Is Phyllo Dough Gluten-Free?
No, phyllo dough is not gluten-free. It’s therefore not an ideal option for those with celiac disease or a gluten intolerance.
Is Phyllo Dough Healthy?
While phyllo dough is not necessarily unhealthy, it is high in calories and fat. As a result, it should be eaten in moderation. If you are looking for a healthier alternative to phyllo dough, consider using whole wheat phyllo dough or a gluten-free option.
Final Words
So there you have it: a comprehensive guide to substitutes for phyllo dough. Whether you’re looking for a healthier option or simply don’t have phyllo dough on hand, any of these substitutes will do the trick. Just be sure to adjust cooking times and temperatures as needed. Happy baking!
