|Quick puff pastry, blitz puff pastry|
Place of origin
|Cookbook:Flaky pastry Flaky pastry|
In baking, a flaky pastry 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 puff pastry. The dough is then rolled and folded in a similar manner to the puff pastry.
The chunks of shortening keep the rolled particles of dough in the pastry separate from each other, so that when the dough is baked they become flakes. This creates a different texture from a puff pastry, where rectangles of dough and fat are rolled and folded together in such a way that the result is a number of uniformed sheets of pastry.
It is used to make pasties, turnovers, sausage rolls and plaits.
- The Concise Household Encyclopedia, The Amalgamated Press, Ltd., London (1920)
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