PUFF PASTRY

In baking, a 'puff pastry' (French: ''pâte feuilletée''; Spanish: ''hojaldre''; German: ''Blätterteig'') is a light, flaky pastry made from dough of the same name. The dough, which is also called ''puff paste'', contains several layers of butter. This is accomplished by spreading butter on the dough, folding it, and rolling it out repeatedly. The process can be time-consuming because the dough must be kept at a cool temperature (approximately 60ºF) and must rest in between folds. Commercially made puff pastry is available in the freezer section of most grocery stores or supermarkets. Many substitute vegetable shortening instead of butter.
Puff pastry is not the same as Phyllo pastry, although you could substitute it if necessary. Phyllo dough is made with flour, water, and a small amount of oil; when it bakes, it becomes crispy and may resemble puff pastry. Puff pastry is made with flour, salt, water, and lots of butter; when it bakes, it becomes flaky.

Contents

Common recipes featuring puff pastry

External links

Common recipes featuring puff pastry

Apple Turnover

Some types of Pie

Beef Wellington

External links

★ Authentic puff pastry recipe from MoTV, with detailed instructions and variations