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  2. Wait, What's The Difference Between Phyllo Dough and Puff Pastry?

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    Pastries made with phyllo dough and puff pastry. ... If using store-bought sheets, thaw if frozen, then unroll or unfold the sheets flat. ... Old Navy's Break a Sweat Sale has activewear from $2 ...

  3. My little baking secret? Storebought puff pastry for savory ...

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    To create a raised pastry edge around your filling, use a sharp knife to mark a 1-inch border around the inside of the pastry sheet being careful not to cut all the way through. Line your baking ...

  4. 8 Walmart Frozen Foods That Give You the Best Bang for ... - AOL

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    At Walmart, you can save some dough on a 16-ounce package of this pastry dough in the frozen section, since it's listed for a lower price than you could find at Target or on Amazon.

  5. Puff pastry - Wikipedia

    en.wikipedia.org/wiki/Puff_pastry

    Puff pastry, also known as pâte feuilletée, is a light, flaky pastry, its base dough (détrempe) composed of wheat flour and water. Butter or other solid fat ( beurrage ) is then layered into the dough.

  6. Profiterole - Wikipedia

    en.wikipedia.org/wiki/Profiterole

    The pastry cook's art of choux pastry began to develop around the 17th century. [14] The patissier Jean Avice [ 16 ] developed the pastry further in the middle of the 18th century and created choux buns, with the dough becoming known as 'pâte à choux', since only choux buns were made from it.

  7. Puff-puff - Wikipedia

    en.wikipedia.org/wiki/Puff-puff

    Puff-puffs are generally made of dough containing flour, yeast, sugar, butter, salt, water and eggs (which are optional), and deep-fried in vegetable oil to a golden-brown color. Baking powder can be used as a replacement for yeast, but yeast is a better option. [2] After frying, puff-puffs can be rolled in sugar.

  8. Tips for Working with and Storing Puff Pastry - AOL

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    When you’re ready to break out your frozen pastry to make a delicious puff pastry dessert, remove the package from the freezer and defrost at room temperature for about 20 minutes before handling.

  9. Laminated dough - Wikipedia

    en.wikipedia.org/wiki/Laminated_dough

    During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product. [2] Pastries using laminated doughs include: Croissant pastry, from France; Danish pastry, made with yeast-leavened dough, from Austria via Denmark ...