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In baking, a flaky pastry (also known as a "quick puff pastry" or "blitz puff pastry") [35] is a light, flaky, unleavened pastry, similar to a puff pastry. The main difference is that in a flaky pastry, large lumps of shortening (approximately 1-in./2½ cm. across), are mixed into the dough, as opposed to a large rectangle of shortening with a ...
The chunks of shortening keep the rolled particles of dough in the flaky pastry separate from each other, so that when the dough is baked they become flakes. [6] This yields a different texture from puff pastry, where rectangles of dough and fat are rolled and folded together in such a way that the result is a number of uniform sheets of pastry ...
Phyllo is a paper-thin pastry dough that is used in many layers. The phyllo is generally wrapped around a filling and brushed with butter before baking. These pastries are very delicate and flaky. [26] Hot water crust pastry Hot water crust pastry is used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies ...
Puff pastry dough (“pâte feuilletée” in French) uses the lamination method to create buttery, flaky pastry. Traditionally, the process for making puff pastry is similar to that of laminating ...
Börek [1] [2] or burek is a family of pastries or pies found in Ottoman cuisine.The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes.
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. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer.
Sometimes the crust is a graham cracker crust or a pastry dough crust. Very common in the autumn and early winter holidays, especially Thanksgiving. Quiche: France: Savory The generic term; pastry base and sides, with various chopped fillings set in an egg/milk mix. Qumështor me Petë Albania: Sweet A pie filled with apricots, plums, and honey.
Filo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.