Is there a difference between puff pastry and phyllo? Or are they interchangeable?
I'm trying to make an apple strudel, whose recipe calls for phyllo dough. I have puff pastry dough already, and am wondering if I could use that instead.
I know that my puff pastry dough is made with butter, and my understanding is that phyllo is just flour and water (according to Joy of Cooking).
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