While both are flaky, the main difference is that phyllo dough is much leaner than puff pastry, containing only a little oil ...

Wrap and rest in the fridge for at least another 20 minutes. The block of puff pastry can at this point be kept in the fridge for a day or two, or frozen. Remove from the fridge, unwrap and give ...

Fold into a block as before. Wrap in baking paper and ... is a good idea to ensure you get the maximum puff. This rough puff pastry recipe makes 500g/1lb 2oz, ideal for topping a large oven ...

Preheat the oven to 200˚C. Take your puff pastry from the fridge. Roll it on a heavily floured surface until it’s approx. 2cm thick. Cut into a rough circle using your tart case or ring.