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In non-technical terms, puff pastry is a butter-rich pastry that's made up of a gazillion layers, that puffs up when it's baked.
Filo pastry is an incredibly thin pastry that's layered and sometimes coated with melted butter, sheet by sheet.
Filo (Phyllo) pastry is a dough that's been stretched to a semi transparent sheet and frozen. Puff pastry is dough thats layered with butter /. If you lay them out side by side after defrosting them, the filo will resemble a sheaf thin tissue / wax paper, which ends to dry out quickly, the puff pastry dough will appear thicker and the layers cannot be separated.
while using either in baking, FIlo has to be handled carefully by brushing butter in between the sheets (as in recipes like Bakalava ).
Puff pastry already has the butter incorporated when the dough is made (http://food52.com/recipes...) the layers separate out in the baking process to create a flaky crunchy texture.
In short.. Puff pastry Can be made at home.. Filo.. better off buying it!
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