EMTD- sorry, I have been very distracted lately and missed your question on pastry cream. But
you have one now from Cathy. I'll see if mine is any different.
As far as pastry though, filo dough is not the same as puff pastry. Filo becomes flaky in layers because you layer it upon itself many times, with brushings of butter between each layer. Puff pastry is made with butter (ideally) and the layering is already done for you.
If you have a Loblaws store in Calgary, you can buy President's Choice Puff Pastry (made with butter) and PC filo dough. Both are very worth buying.
