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Puff pastry
From Wikipedia, the free encyclopedia
In baking, a puff pastry (French: pâte feuilletée; Spanish: hojaldre; German: Blätterteig) is a light, flaky pastry containing several layers of butter.
The dough of the same name, which is also called puff paste, is spread with butter and repeatedly folded and rolled out. The process can be time-consuming because the dough must be kept at a cool temperature (approximately 60°F) 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 (filo) 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, water, salt and lots of butter; when it bakes, it becomes flaky.
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