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rough puff pastry

Puff pastry

In baking, a puff pastry (pâte feuilletée; Spanish: hojaldre; German: Blätterteig) is a light, flaky, unleavened pastry containing several layers of fat which is in solid state at 20°C (68°F).

Production

Puff Pastry, also called 'Pâte Feuilletée' or 'Pâte Feuilletage,' is a dough, sometimes called a "Water dough" or "Detrempe," which is spread with solid fat 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. Common types of fat used include butter, vegetable shortenings, and lard. Butter is the most common type used because it provides a richer taste, superior mouth-feel. Since shortenings and lard have a higher melting point, puff pastry made with either will rise more than pastry made with butter if made correctly, however it will have a waxy , undesirable mouth-feel and a blander flavor.

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 fat and is stretched to size rather than rolled. Usually when using phyllo dough, a small amount of oil or melted fat (usually butter) is brushed on one layer of phyllo dough and is topped with another layer. This process can be repeated as many times as desired. When it bakes, it becomes crispy but does not expand as puff pastry does.

Other popular pastry doughs, such as croissant dough or Danish pastry dough, are variants of puff pastry. The primary difference being that puff pastry uses physical leavening as opposed to a biological leavening agent such as yeast.

Common recipes featuring puff pastry

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