<P> Puff pastry can also be leavened with baker's yeast to create croissants, Danish pastry, Spanish / Portuguese milhoja, or empanadilla; though such preparations are not universally considered puff pastries . </P> <P> Puff pastry differs from phyllo (filo) pastry, though puff pastry can be substituted for phyllo in some applications . Phyllo dough is made with flour, water, and fat and is stretched to size rather than rolled . When preparing phyllo dough, a small amount of oil or melted fat (usually butter) is brushed on one layer of dough and is topped with another layer, a process repeated as often as desired . When the phyllo bakes it becomes crispy but, since it contains somewhat less water, does not expand to the same degree as puff pastry . Puff pastry also differs from Austrian strudel dough, or Strudelteig, which more closely resembles phyllo . </P> <Ul> <Li> Beef Wellington </Li> <Li> Cheese straws </Li> <Li> Croline </Li> <Li> Miguelitos </Li> <Li> Mille - feuille </Li> <Li> Palmier </Li> <Li> Pastel de nata </Li> <Li> Pithivier </Li> <Li> Sausage rolls </Li> <Li> Steak and kidney pie and other types of pie </Li> <Li> Strudel </Li> <Li> Tarte conversation </Li> <Li> Tarte Tatin </Li> <Li> Torpedo dessert </Li> <Li> Turnovers </Li> </Ul> <Li> Mille - feuille </Li>

What type of flour is used for puff pastry