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I have a recipe that calls for me to roll up turkey in puff pastry. What can I use as a substitute for the puff pastry, preferably that is lower in saturated fat?

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Phyllo, but you'll need to use some butter on it. – Chris Cudmore Nov 24 '11 at 21:32
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Yeah, phyllo would work, but once you use the butter on it, why not use the puff? – mrwienerdog Nov 24 '11 at 21:35
If you're worried about saturated fat, you could alternatively use phyllo with olive oil instead of butter. – ESultanik Nov 29 '11 at 13:59
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The term "healthier" has no meaning here. I'll assume that you're trying to reduce saturated fat intake and have edited the question accordingly. In the future, please try to be more specific about your nutritional goals when asking a nutrition-related question. – Aaronut♦ Dec 21 '11 at 16:48

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Joe,

Whole wheat puff pastry. It's expensive, and hard to find, though.

Or try another recipe. If the recipe you're using calls for puff pastry, then the flavor and texture of the puff pastry is going to be a big part of the dish. It never works very well to substitute a primary ingredient in a recipe.

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My upvote isn't necessarily for the suggestion of whole wheat puff, but for the suggestion that you should never substitute a primary ingredient in a recipe. – mrwienerdog Nov 29 '11 at 2:50
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+1 for the same reason. This is like asking what to substitute for the onion in onion soup. – slim Dec 21 '11 at 16:57
up vote -1 down vote

This might be a wild bet, but I would try something out with tampura.

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