Isn't it better to throw away a pastry shell that you have ruined than raw dough?
Just jump in with both feet and do it.
Linda C

Puff pastry is the easiest. Try just baking a sheet and serving fruit over it. Once you try it you'll find all kinds of things to use it with.

Phyllo isn't has hard as it sounds. The dough is very thin but also very forgiving since you use multiple layers of it. If one rips, it'll never show. Just keep the layers you aren't using covered because they dry out quickly. Try something easy first without a lot of expensive ingredients.

Thing is, no matter what--either one is bound to be delicious!

I'm with just do it also. They both are very easy to handle. I do have a problem with making my end product look pretty though. It's a personal thing as I tend to get bored with what I'm doing by the time assembly comes around :( so things get sloppy looking and never "like the pictures". I think I like the taste of the puff pastry more but I don't like what that nutrition label is telling me! Good luck and hope you try it.

I only made puff pastry from scratch one time, but it was a lot of fun and it wasn't all that hard to do actually. I find when I use Phyllo I do waste a lot of it but I think it's because I always seem to screw up taking it out of the freezer in time and it ends up cracking a little on me as I unfold it, but that doesn't really matter either - as patti43 said, it won't show. I've only used it to make spanikopita tho, so I can't speak for how it works out in other recipes. If you need nice perfect sheets you just have to make sure it's completely thawed, unlike how I do it!!

Lisa

I actually like working with phyllo! I think it's fun!

Puff pastry is a cinch. Take out of box, bake, eat! LOL

Don't forget all the great savory dishes that can be made with puff pastry and phyllo, too!

Go for it, I bet you'll like it, too!

Linda

I totally understand your anxiety as I have similar feelings about a camera I purchased to be able to post on this forum that I don't seem to be able to take out of the box it came in..

But do yourself a favor and give these products a try. I mostly use phyllo for spanikopita and tried a recipe for cinnamon rolls using puff pastry that was not only easy, but got more raves than the ones it took me 2 days to make with yeast dough.

Sometimes I feel I'm "cheating" by using puff pastry because I like making things from scratch. But it's a great staple to have on hand. You can count on when you need it. Go for it!

I use puff pastry and phyllo a lot but usually for savory nor sweet.Puff pastry is so easy to use, phyllo a bit trickier. In both cases use the frozen grocery store product....not worth making yourself.

Just be sure your puff pastry is nice and cold before baking. Usually a recipe will call for making the dish and then refrigerating to chill the pastry. Either that or it will just be a quick roll out and into the oven. It's the cold that lets it puff rather than go sticky.

Phyllo needs to be kept pliable so you need to keep it covered with a cloth. I use a piece of plastic wrap and then cover with a slightly damp tea towel.

Go for it, it's fun!

Amck...I'm getting braver as I read all the posts....would you share the cinnamon roll recipe using the puff pastry? I might even get up the nerve to try the spanikopita, I have eaten it and liked it. It is not my intention to make the pastries from scratch.
Chase, I would probably like the savory more often than not. I'll try to keep my eyes open for something that sounds simple.

Thanks, jude

It isn't hard at all to use them. It really is fun coming up with new ways to use these doughs. The more you use them the easier it gets. Be fearless and have fun. NancyLouise

My area is famous for Apples and this is an easy recipe for you to try. They are good, not difficult and great for appetizers.

A recipe from Chef Ellen of Trilliam House
Wintergreen, Virginia.

Virginia Ham Tarts

Trillium House was awarded Three Clusters by the Commonwealth of Virginia for supporting the maturing state wine industry. These tarts would stand up to a Zinfandel tasting!

4 sheets phyllo dough
4 tablespoons butter, melted
1 cup finely chopped Virginia ham (cooked)
1 cup sharp cheddar cheese
3/4 cup shredded tart apple
1/4 cup ground Ritz cracker crumbs
4 miniature muffin tins (12 compartments each)

Lay one sheet of phyllo on a large cutting board and brush with some of the melted butter. Repeat with second and third sheets, stacking on top of the previous as you go and ending with fourth sheet unbuttered.

Cut rectangular stack into 48 squares (6 lengthwise cuts. 8 shortwise cuts) and press into muffin tins that have been coated with non-stick spray.

Combine ham, cheese, apple and crumbs in a bowl and press about one tablespoon into each phyllo shell (may be done several hours ahead to this point, wrap and refrigerate).

Bake at 350 for 15 to 20 minutes, until golden brown.

Yield - 48 miniature tarts

Jude here is a couple of very easy savory recipes for appetizers. Both are delicious and have been made by many on this forum. Another great idea is to make the fixin's for a chicken pot pie but instead of regular pie pastry place the filling in a baking dish (no bottom crust) and top with puff pastry rolled out to fit. Remember to keep the puff pastry cold.

Palmiers With Honey Mustard And Prosciutto (Craftyrn)

1 sheet puff pastry -- 18 x 11"
3 Tbl honey mustard
4 Ounces prosciutto -- thinly sliced
1 Cup Parmesan cheese -- freshly grated
1 egg
2 Tsp water

Place the puff pastry on a work surface and spread the mustard over the top.

Arrange the prosciutto evenly over the mustard to cover all the pastry, and then sprinkle with the Parmesan. Lightly press the cheese into the prosciutto with a rolling pin. starting at one long edge, roll up the puff pastry like a jelly roll just to the middle of the dough; then roll up the other side in the same fashion,making two rolls that meet in the center. Using a serrated knife, cut the rolls crosswise into 1/2" slices. Place the slices on cookie sheets lined with parchment paper and press lightly with your hands to flatten.
Refrigerate for 15 minutes.

Preheat oven to 400 degrees.

Beat the egg and water together in a small bowl. Brush the top of each palmier with the egg wash. Bake until puffed and lightly golden, about 10 minutes. Serve warm or at room temperature.

Stacked Pizza

7 sheets phyllo pastry
1/2 Cup butter melted
7 Tbl freshly grated parmesan
1 1/2 Cup grated mozarella
1 sweet onion sliced thinly And Separated Into Rings
6 roma tomatoes sliced
1 Tsp oregano

salt and pepper to taste ( I don't use any I find the parm salty enough and Iforget about the pepper!!!)
fresh herbs sprigs thymeoregano or rosemary

Preheat oven to 375. Follow package instructions to thaw phyllo. Place 1 sheet of phyllo on baking sheet, brush with butter and sprinkle with 1 TBSP of the parmesan cheese. Repeat until all layers are used. Press down firmly so layers stick together. Sprinkle top sheet with mozerella. Place onions on top then place tomatoes on top. Season with oregano.

Bake for 20-25 minutes until edges are golden, and the bottom is cooked.

Decorate with fresh herbs and cut into squares (squares can be cut in half to make two bite triangles)

Notes: I slice the onions and then cut the circles in half to arrange on top. I also try and line the tomatoes up in a diagonal pattern, I don't place them randomly, and then when I cut it I cut the squares so each piece has 1 roma slice. I also don't measure anything anymore I just sprinkle the cheese. I use rosemary but I cut the leaves off the stems. I've often cooked it with the rosemary on it. I also line my baking sheet with parchment paper.

I made Chase's stacked pizza and it is very good - maybe one of my favourite appetizers. Too bad no one else in my family likes it. I save it for friends.

I have never used them either, although I keep intending to try. I've been much more daring since lurking on this forum. That stacked pizza sounds wonderful, I may have to try that soon. I'll have to wait til I find some decent tomatoes I guess. Tomatoes here are really looking odd, & in short supply it seems.

Here's my Spanakopita video from when Oly had a Phyllo class at Jessie's house. You can see from this how really easy it is to handle the dough. Oly says that it's better to buy fresh dough rather than frozen, however, if you can find it. I have more Phyllo videos that I need to edit for YouTube, but I can't even get to my video editing computer right now. I have a second computer with Vista instead of XP because the video editing software I have prefers Vista to XP, but that's the only thing it's good for, I think.

Lars

Thanks for posting that Lars. I searched for the thread we made about phyllo phun camp, but I guess it's too old. We had loads of pictures on it.

I was a phyllo/puff pastry novice and scaredy cat too. But after the day spent with hands-on training and recipes with Oly, including each of us making our own pan of Baklava - I am no longer afraid!

Well, duh, Gina.....I probably wouldn't be either. I am getting encouraged by all the posts and I'll decide on one and then....off to the market I'll go to buy my "dough". I'm not going to get it until I'm sure what I'm going to do with it though. Already been there. I'm thinking I may start with Amck's cinnamon rolls when she posts the recipe (thinking positive she will).
jude

My best trick for working with phyllo dough is to get help. We have a longstanding tradition of making mini spanikopitas for an annual family party and DH and I work together on the job. He lifts the towel and I retrieve the dough. Goes fast and keeps the dough from drying out. We get in a groove and knock out dozens of little pies in no time.

I also love the phyllo tart shells for "instant" desserts and appetizers.

Jude have you ever considered getting the little phyllo cups that Athenos makes? They make it soooo easy to have fun with making apps. You can make spanikopita cups with
5 oz spinach
1/8 c feta
1/8 c ricotta
1/4 egg substitute
1 Tbsp parm
1/2 tsp garlic mince
1/4 tsp kosher salt
15 mini phyllo cups

bake at 350 15 to 18 min

or
3 slices bacon chopped
1/4 c andouille saus
2 Tbsp minced onion
2 oz cream chz
1 tbsp butter
1 tsp lt brwn sugar
1/4 tsp fresh thyme
3 tbsp chopped pecans
2.5 tbsp hot pepper chz

mix and spoon into cups top with more chopped pecans bake at 350 to hot. Sounds weird but savory good!

I'm dashing out to a meeting, but will post the Cinnamon Roll recipe when I get home later today.

If you can't wait, I bet you can find it on the Good Morning America website under "recipes." Ina Garten made them on the GMA around the holidays and they posted the recipe - hope it's still there..

Sands, thanks for the suggestion and I may do that but I still want to do the "whole thing". Amck, the one thing I have going for me is patience so I'll be glad to wait. I have plenty to do in the meantime so I won't be sitting spinning my wheels.
jude

Puff pastry - easy as pie. Phyllo - I haven't yet delved into that world.

Puff pastry is easy because it's just a square of dough and just as easy to work with as any premade dough.

I haven't messed with phyllo, not because I'm fearful, but because it seems like it entails a lot of work. It's on my list of things to learn about. I'm currently JUST getting into baking my own bread, so maybe phyllo will come soon. I do want to make spanikopita, I love that stuff.

I've mentioned this before, but my mother learned how to make her own phyllo dough and used to do that for years. It's a huge job that takes days because you have to roll it out, spread the whole dough with butter, then fold it and refrigerate overnight, multiple times. It was wonderful, but oh! the work involved!

The only way to get over your intimidation is to just do it.

Here's the easiest thing in the world to make with phyllo:

RECIPE NAME: APPLE STRUDEL
YIELD: 2 Rolls (12 inches each)
COOKING TIME: 18 minutes

1 lb. 8 oz. Apples, peeled, cored, and slivered
1 Tblsp. Lemon juice
8 oz. Granulated sugar
2 oz. Raisins
1 Tblsp. Orange zest
1 tsp. Ground cinnamon
12 sheets Phyllo dough
4 fl. oz. Clarified butter
½ oz. Ground almonds

METHOD:

Toss apples and lemon juice with half of the sugar. Let stand 30 minutes, then drain liquid.

Gently combine apples with raisins, orange zest, cinnamon, and remaining sugar.

Lay down one piece of phyllo. Brush with butter and lay a second sheet on top. Brush this sheet with butter and sprinkle with almonds. Repeat until sixth stack of phyllo and nuts.

Place one-half of the apple mixture on the long edge of dough. Use paper to assist rolling the cylinder tight.

Place the paper and strudel seam side down on baking sheet.

Brush with butter. Bake at 375° F. until brown and crisp (approximately 18 minutes). Let stand and cut.

lowspark, I like spanikopita also and I decided this morning at breakfast that I'm starting a "bucket list" ( I haven't seen the movie)and this dough thing is the first thing on the list. The second is going to Charleston, SC in the spring, actually I think it may be this month, to see the "Open Gardens". Among the things I want to do before I'm 80. I may have to speed it up.LOL
jude

I'm skeered to open that video of us at Phyllo Phun camp, LOL. J/k.

I taught myself phyllo years before I joined the forum. I bought a package, opened a book to read instructions (maybe Joy of Cooking?), melted some butter, and took off. Its about as easy and time consuming as canning, LOL (um, emphasis time consuming....)!

Its worth learning phyllo to make Oly's galatoboureka and that chicken phyllo roll with avgolemono sauce she showed us. oh god baklava....

Here is my recipe for Spanikopita. Delicious stuff and it freezes beautifully. I always try and have some in the freezer for unexpected company or a treat for the two of us.

Just keep the sheets covered and you'll be fine. If it tears a bit don't worry. There are lots of folds to hide it.

Sharon's Spanikopita recipe

16 Oz Phyllo Dough Thawed in the fridge For 24 Hours
10 Oz Frozen Spinach Thawed and of all liquid Drained
3/4 Lb Feta Cheese
1/2 Lb Cottage Cheese - About 1 Cup Pressed And Drained
1/4 lb Cream Cheese Softened
3 Eggs
1/4 Cup Fresh Dill Chopped Fine
Salt
Pepper
Nutmeg
3/4 Cup Butter Melted

In large bowl combine all ingredients except phylo and butter.
Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom,fold the bottom piece up over the filling and then fold up into~triangles. Fold like you fold a flag, to the left, up , to the right ,up etc.

These can be made ahead and frozen for up to three months.
When ready to cook:
Place on a baking sheet and bake at 350 for 20 minutes or until golden. Serve warm

I made these for a Chinese Cook Up last winter, they are very good . They Lose some of their crispiness but still taste great when reheated.

Spring Rolls - Rachel Ray Via Woodie

1 Tbl vegetable oil or olive oil
1/2 red bell pepper chopped fine
2 stalks celery from the heart chopped fine
6 water chestnuts chopped fine
1/2 small onion chopped fine
1/4 Cup fresh bean sprouts a handful chopped
2 (6-ounce) cans lump crab meat drained flaked - or - 12 Oz Cooked chicken
2 Tbl dark soy such as Tamari
1/2 Tspdried thyme leaves eyeball it
4 (13 by 17-inch) sheets defrosted
phyllo dough
3 Tbl melted butter

Preheat oven to 400 degrees F. Add oil to a preheated skillet over medium to medium high heat. Saute pepper, celery, water chestnuts, onion 2 to 3 minutes. Veggies should still have a little crunch. Transfer to a bowl.Add bean spouts, crab, soy and thyme. Combine well with a spoon.

Paint half of a sheet of phyllo dough with melted butter and fold sheet in half. Pile a few spoonfuls of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet. Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet. Your pastry will look like a spring roll. Touch the edges and sides of your roll with melted butter and place roll seam side down on a pastry sheet.

Repeat with the remaining sheets of phyllo dough. Bake in the center of the oven for 15 to 20 minutes, until lightly golden all over.

Got the recipe from GMA, amck. Thanks a bunch, hopefully I can get on it in the next couple of days.
jude

Easy Sticky Buns (makes 12)
12 tablespoons (1 & 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3 ounces/ 2 sheets) frozen puff pastry, defrosted

FOR THE FILLING:
2 tablespoon unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins

Preheat the oven to 350 degrees. Line cupcake pans with paper liners.

Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1½ teaspoons of the cinnamon, and ½ cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about ½ inch and discard. Slice the roll in 6 equal pieces, each about 1½ inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

The recipe above is from Ina Garten's "Barefoot Contessa Back to Basics" cookbook.

* Note * I made mine without raisins as a couple family members don't like them. They were still great.

I made these sticky buns when I saw how Ina did it on her Food Network show. They were absolutely delicious, and a great first time use of puff pastry, if it ''scares'' you! (I promise the results will be worth your concerns.) Personally, I didn't see how these could be as good as a yeast raised bread version, but they actually were. I guess it's all that butter in the puff pastry.

If you decide to make them, I have a tip, assuming you are baking the sticky buns in a muffin pan which is placed on top of a sheet pan. Ina showed us releasing her buns by turning the hot muffin pan upside down on a parchment covered sheet pan. My tip is to: Put the parchment on a sheet pan, covering the top of the muffins. With a potholder, flip both pans at once, then remove the muffin pan. (This keeps hot caramel from burning you.) Much easier than her method; and safer too!

I think puff pastry is very easy to use, but I agree, just buy some, it's one of those things that's just not worth making from scratch for me and I make EVERYTHING from scratch that I can, nearly.

Phyllo, I hate it. I'll never make anything with it again after my last strudel. It cracks, it breaks, it tears. It never looks pretty and it doesn't taste that good. If Elery wants something made with phyllo, he gets to make it himself. Ugh.

Annie