A type of pastry made up of layers of dough and butter, which puff and separate into dozens of flaky layers when baked.
a rich flaky pastry made by enclosing butter in a dough which is then folded and rolled out numerous times to create hundreds of layers. When baked, the steam from the butter causes the pastry to puff up.
This is the multi-layered buttery pastry in napoleons and palmiers. The thin, crisp, flaky layers are formed when the dough and butter are rolled together, then folded in thirds like a letter and rolled again in a process called a turn; classic puff pastry is "turned" six times, which creates over 1,000 layers of dough (thus the French term mille-feuille, which means 1,000 leaves). Well-made puff pastry rises to 5 times its original volume during baking. As it bakes, the water in the dough converts to steam, filling the places previously occupied by the butter, which has already melted and been absorbed by the dough. Preparing the dough from scratch is an exacting process and many people prefer to buy the dough ready made. Quick puff pastry is made by tossing large cubes of butter with flour before the water is added to form the dough. The dough is then rolled and folded like puff pastry. Although it does not rise so high as classic puff dough, the quick pastry has the same delicate, flaky texture and can be used for any desserts where the pastry doesn't have to rise as tall.
This dough got its name because it puffs when it is baked. Dozens of layers of chilled butter rolled between sheets of pastry dough result in an extremely flaky dough. This dough is the basis of croissants, puff pastry shells and desserts such as Napoleons.
A very light flaky pastry made of many layers which expand when cooked.
A rich, multilayered French pastry made with butter, flour, eggs, and water. Puff pastry is made by placing chilled butter pats between layers of dough, then rolling the dough, folding it in thirds and letting it rest. The process is repeated several times, producing a dough with hundreds of layers of dough and butter. When baked, the moisture in the butter creates steam, which causes the dough to separate into flaky layers. Recipe: Pâte à Choux
(Also called pate feuillete in french) This dough is comprised of many very thin layers of butter and dough. As the dough bakes, the butter creates steam which make the dough rise into a multitude of very thin crispy layers.
A very light, flaky pastry from a rolled-in dough and leavened steam.
a type of crust made of a large number of successive layers of dough and butter. When baked, puff pastry becomes flaky and light (croissants for example are simply puff pastry rolls). Puff pastry is difficult to make at home, but you can buy it frozen in a supermarket or sometimes at your local bakery.
A delicate French pastry with hundreds of layers of dough and butter. The French call it "pâte feuilletée." When baked, the butter creates steam which creates the "puff." Used to create croissants, Napoleons, and allumettes.
A very light pastry made in layers that expand when...
pastry that puffs when baked.
In baking, a puff pastry (pâte feuilletée) 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. Commercially made puff pastry is available in the freezer section of most American grocery stores or supermarkets.