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. Uses Beef Wellington Cheese straws Croline Croissants Galette des rois Jambons Miguelitos Mille-feuille Palmier Pastel de nata Pithivier Sausage rolls Steak and kidney pie and other types of pie Strudel Tarte conversation Tarte Tatin Torpedo dessert Turnovers See also List of butter dishes List of pastries Rustico (pastry) References External links Preparing Puff Pastry (a visual guide) Doughs Foods featuring butter Pastries