I have a question about the ingredient "10×10 inch sheets butter puff pastry, store-bought or homemade as you prefer" on the recipe "Slow Roasted Tomato and Mozzarella Galettes" from Heena. Could I use fill pastry instead?
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Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
We're guessing you mean fillo (phyllo) pastry here and looking at the recipe it should work fine. It may be a little more work if you brush olive oil or butter between the sheets but you can use it as an opportunity to add more flavor to the recipe as well by using pesto, spices, fresh herbs, or thinly sliced garlic between some of the layers, as you prefer.
(And the creamiest, too.)
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