No, they are not. Phyllo (or filo) dough is made with flour, water, vinegar, and a bit of oil. It is a very thin dough that’s usually used in layers and generally yields light, flaky, crispy end results. Puff pastry is made with butter, flour, water, and salt. It is a thicker dough that has already gone through lamination (folding butter into dough over and over again) during the prep process to create layers of flour and fat that, once baked, the liquid in the dough evaporates and causes the pastry to puff and rise.