Flaky pastry

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Flaky pastry
Sweet potato flaky pastry.jpg
Sweet potato flaky pastry
Alternative names
Quick puff pastry, blitz puff pastry
Place of origin
Georgia
Main ingredients
Shortening
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.[1]

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.

See also[edit]

References[edit]

  1. ^ The Concise Household Encyclopedia, The Amalgamated Press, Ltd., London (1920)