It is just about baking season and I thought I would take the opportunity this Tuesday Tip Day to explain the differences between puff, shortcrust & filo doughs.
What is the Difference between Puff, Shortcrust & Filo Doughs?
Puff pastry is best for pastries, sausage rolls, sweet or savory pies.
It is usually made with canola or a vegetable oil.
Butter Puff Pastry
Is pastry made with butter instead of the vegetable oil and no sugar. Whether you use normal puff pastry or butter puff pastry is entirely a matter of personal preference.
Sweet Puff Pastry
Is made using sugar. It is used in sweet recipes that require a flaky, buttery pastry such as a sweet pie.
Has a slightly biscuity, crumbly texture that doesn’t easily soak up fluids and is perfect for quiches, tarts, and other savories with wet fillings or those not served immediately. It is surprisingly sturdy when removed from its tin.
Although it is typically used for savory fillings it can be a good flavor balance to very sweet fillings as well.
Is a sweetened shortcrust pastry, but is more like a biscuit dough because the butter and sugar are beaten together before the flour and liquid are added. The word sablee means sandy or grainy and tat times ground almonds are added to it to add even more texture.
Filo is wafer thin, crunchy and brown when cooked.
Filo is used when a light, crunchy pastry is required, like for a spinach pie or baklava.