What is the difference between phyllo dough and wonton wrappers

You can substitute, but there is definitely a noticeable difference and I think you'll appreciate why a good traditional recipe calls for a specific type. Saveur has a nice reference chart. Also, keep in mind that although phyllo is very thin and tends to tear, in many cases a small amount of tearing is no problem.

You are making multiple layers and any small imperfections will disappear. Just be sure to keep the pieces you aren't currently working with covered so they don't dry out too fast.

For wonton wrappers, they are also often available in at least two thicknesses in good Asian groceries. Again, there are traditional uses for each. When using them in a non-traditional context such as ravioli, you'll have to decide for yourself which you prefer. Sign up to join this community. The best answers are voted up and rise to the top.

Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Fats contribute to the tenderness shortness and especially flakiness of pastry.

Pure fats, such as shortening and lard, produce flakier pastry than those that contain water such as butter. Pastry is often a trade-off between flavor and texture, much of which comes from the fat in the recipe. For cakes, cookies, and pastries, butter unsalted, that is provides richer flavor. Margarine, which can contain more water and less fat, may make thin cookies that spread out while baking and may burn. The final result of this dough is very subtle and delicate thanks to the delicacy and reduced thickness that we achieve in the process of stretching.

These wonton wrappers will become part of your recipe book, I have no doubt. It is very versatile to work with and we can fill and cook it from everything that you wish. If you are used to make homemade fresh pasta, it will be easy for you.

Of course, respect the resting times always. These are essential for the gluten to relax, after each kneading, and to allow us to stretch without it contracting. Do you believe me if I tell you that one of the days I look forward to the most every year is Halloween? I am fully aware that it is Wax paper works as well. Some people work pretty quickly and find no need to keep the phyllo covered. The phyllo has to be layered and in between the layers you must add fat, usually melted butter or ghee.

You can also add other things between the layers to make things interesting like very finely chopped nuts, sugar, cinammon, or other spices. It is then baked. It has an incredible textures, very light and flaky and can create quite a mess as you end up with little shards of phyllo everywhere. Common dishes that include phyllo are baklava and spanakopita. I love this stuff. Puff pastry is much easier to work with.

You can rolll it out thin or not, you can shape it into anything really. When it cooks it puffs up brilliantly. Common dishes you'll see are apple turnovers. It is also found in the freezer section but if not you may have to ask a local bakery if they sell any of their puff pastry dough.

If you're up to making it yourself, good luck. It's a pretty long and intricate process. Wonton is a chinese pasta dough. Wonton can also be boiled. The others are pastry. The Breville machine I'm speculating here probably wants regular pie dough -- pate brisee.

All should be available in a well-stocked supermarket. Wonton in the refrigerated deli case, and the rest in the freezer case. Last edited: Jul 15,