Post-Passover Eating: Phyllo Dough or Puff Pastry? A Nutritional Insight

With Passover behind us, many seek to return to their regular culinary routines while ensuring they maintain their health. A common question arises: nutritionally, is puff pastry or phyllo dough the better choice? On Dr. Maya Rozman's 103FM program, a listener asked for clarification on a statement made previously: Is there truly no significant calorie difference between these two options?

Dr. Rozman responded: "I'm not sure in what context I said that. If you look at 100 grams, puff pastry has three and a half times the calories compared to phyllo dough. The reason is that puff pastry has a high fat content, while phyllo dough consists only of white flour and no fat."

At first glance, phyllo dough appears to be the obvious choice for anyone seeking a low-fat option. However, according to Dr. Rozman, it is essential to pay attention to the finer details. "When using phyllo dough, the packaging often suggests applying some oil. From a health perspective, opting for healthier oils can significantly improve your dish. But once you've brushed oil onto the phyllo, you're not necessarily saving calories," she explained.

Both types of dough are used to make pastries, but the differences between them are substantial. Puff pastry consists of numerous layers of fat and flour, providing a rich, flaky texture, but also contains a very high fat content, often including saturated fats. In contrast, phyllo dough is extremely thin, almost fat-free, and offers a lighter option. However, it requires added oil during preparation to prevent drying out.

The conclusion? The right choice depends on the amount and type of oil you use. Paying attention to the small details and opting for healthier oils can make phyllo a nutritionally viable option.