"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Reply
 
Thread Tools Display Modes
 
Old 02-13-2008, 11:49 AM   #1
Assistant Cook
 
busyfingers's Avatar
 
Join Date: Dec 2006
Location: Southern Ontario, Canada
Posts: 40
Philo or Puff?

I have a recipe I would like to try for French Apple Tart. It calls for puff pastry, could I use philo?

Sliced apples are placed on the pastry and sprinkled with cinnamon and sugar and brushed with marmalade after baking.

Thanks for anyone that can help with this.

__________________

__________________
busyfingers is offline   Reply With Quote
Old 02-13-2008, 12:36 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,344
It would work better and faster with puff pastry.

If you wanted to use phyllo, you would have to do a layer at a time, brushing butter on each sheet before adding the next one. Then you could add the fruit and proceed.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-13-2008, 12:43 PM   #3
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
If you are making it for the 1st time and not sure of yourself, I would stick to the recipe (puff). If you like it, play with it the next time.
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 02-13-2008, 12:54 PM   #4
Sous Chef
 
JillBurgh's Avatar
 
Join Date: Jan 2008
Location: Steelers Country
Posts: 597
I don't think it would be terrible with phyllo, but I think it would be outstanding with puff. I usually prefer phyllo in general, but in this case, it wouldn't be substantial enough to complete the dessert. Phyllo is good for dishes whose filling could stand on their own, like quiche, or for dishes that feature the flaky pastry. Here you want a vessel on which to "carry" the fruit. Phyllo couldn't hold up to it (IMO). That's why I'd use puff.

If you only have phyllo on hand, I would consider slicing the apples very thin, or dicing them, and creating a layered dessert. you could then cut it into triangles like baklava. That would be good with some nuts or craisins added, too. See this recipe for an idea of how to assemble something like that.
__________________
JillBurgh is offline   Reply With Quote
Old 02-13-2008, 09:58 PM   #5
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
I would go with the Puff, but then I am not a huge fan of phyllo. DW, on the other hand, loves it for her Baklava and Spinach Pie.
__________________
Maverick2272 is offline   Reply With Quote
Old 02-14-2008, 01:24 AM   #6
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
Phyllo could be used, but it wouldn't lend itself to the recipe nearly as well as the puff pastry.
__________________
college_cook is offline   Reply With Quote
Old 02-14-2008, 05:58 PM   #7
Assistant Cook
 
busyfingers's Avatar
 
Join Date: Dec 2006
Location: Southern Ontario, Canada
Posts: 40
I'm a star with all your help. I used the puff pastry and everything turned out wonderful.

I think another time I will give the philo a try and remember to put lots of layers brushed with the melted butter.

Thanks you all so much for your replies.
__________________
busyfingers is offline   Reply With Quote
Old 02-15-2008, 03:51 PM   #8
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
I'd use the phyllo dough, but that's just because I happen to have a package of it in my freezer, and I have no puff pastry anywhere.
__________________
Caine is offline   Reply With Quote
Old 02-15-2008, 06:36 PM   #9
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
I've done it both ways. And I like them both, very different end results, but still good.
__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 02-20-2008, 03:11 PM   #10
Cook
 
Join Date: Feb 2008
Location: Paris
Posts: 83
yes, i agree - it would work with both but, completely different results. Puff pastry should give 'short' flakey results & phyllo is a sheet pastry that usually gives a crisper finish.
__________________

__________________
Fiona is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:51 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.