Puff pastry also differs from Austrian strudel dough, or Strudelteig, which more closely resembles phyllo. Storebought frozen puff pastry or phyllo dough is more commonly used by home chefs today. Greek bougatsa is prepared from phyllo dough wrapped around a filling. The filling for kreatopita is wrapped in phyllo dough. The original recipe for Gibanica included traditionally homemade phyllo dough and cow's milk cheese. Most commonly they are made with thin layers of phyllo dough.