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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.
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 ...
Pastries made with phyllo dough and puff pastry. Puff pastry and phyllo (alternatively spelled “filo” or “fillo” and often referred to as ”phyllo dough” on store-bought packages) are ...
Puff pastry Puff pastry has many layers that cause it to expand or "puff" when baked. Puff pastry is made using a laminated dough consisting of flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating. [23] Puff pastry come out of the oven light, flaky, and tender. Choux pastry
The post Tips for Working with and Storing Puff Pastry appeared first on Taste of Home. ... (not to be confused with phyllo dough). Puff pastry consists of dozens of paper-thin layers of dough ...
Using the creases left on the dough from being folded as a guide, cut the puff pastry into 3 equal strips (about 3 1/2 inches by 11 inches). Cut a 1/2-inch opening at the tip of the pastry bag.