In baking, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce the aforementioned pastries. It is sometimes called a "water dough" or détrempe.
The gaps that form between the layers are a result of the puff pastry rising as the water evaporates into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges.
Other articles related to "pastry, puff pastry":
... elephant ear is a German, Spanish, French, Italian, Jewish, Chinese, and Portuguese pastry (among other cuisines, like those of the former Spanish colonies in the Americas) in a palm shape or a ... Palmiers are made from puff pastry, a laminated dough similar to the dough used for croissant, but without the yeast ... Puff pastry is alternating layers of dough and melted butter ...
... sheets), referring to the many layers of pastry ... Using traditional puff pastry, made with six folds of three layers, it has 729 layers with some modern recipes it may have as many as 2,048 ... There is no evidence to connect the pastry to the emperor himself ...
Famous quotes containing the word puff:
“Just as petals fall from drying garlands, which you can see aimlessly swimming in wine-bowls are we lovers, who now puff up our chests, but perhaps tomorrow the fateful day will shut us down.”
—Propertius Sextus (c. 5016 B.C.)