I want to make a pumpkin filled pastry for a potluck thanksgiving. I found a great recipe for pumpkin & feta pastries, but it calls for filo/phyllo dough. Can I use puff pastry dough instead, to make it more 'turnover-like'? If so, how will it alter the preparation?
Looking at this recipe I don't see any reason why you couldn't use puff pastry as the container.
The only ways that the preparation would be different is:
Know that the texture will be different of course. The filo will be a bit more crisp and the layers larger and more distinct- filo is also a lot more work. You may find that the baking time needs to be adjusted a little but I don't think it will be very different if at all. Cook them until they're golden using the recipe's time as a starting point.
This recipe is in a Mediterranean style and filo would be more traditional but puff pastry would produce something tasty.
I have successfully made strudel using puff pastry, so I see no reason you couldn't make the same substitution for your recipe. Suggested changes: