Flaky pastry

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Flaky pastry
Albanian Meat Pie - Mish me Byrek.jpg
Meat pie with flaky pastry
Alternative namesQuick puff pastry, blitz puff pastry
Type Pastry
Main ingredients Flour, butter
Similar dishes Chinese flaky pastry

Flaky pastry, also known as quick pastry, blitz pastry or rough puff, is a light and thin unleavened pastry that is similar to, but distinct from, puff pastry. [1] [2] [3] It is often called quick pastry or blitz pastry in reference to the short time its preparation requires. [4]

Flaky pastry relies on large lumps of butter (approximately 1 in or 2.5 cm across) mixed into the dough, as opposed to the large rectangle of butter in puff pastry. [1] Flaky pastry dough is then rolled and folded in a manner similar to puff pastry. [5]

The chunks of shortening keep the rolled particles of dough in the flaky pastry separate from each other, so that when the dough is baked they become flakes. [6] This yields a different texture from puff pastry, where rectangles of dough and fat are rolled and folded together in such a way that the result is a number of uniform sheets of pastry. [2] [7]

Flaky pastry is used to make pasties, turnovers, sausage rolls, and plaits.

See also

Related Research Articles

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Puff pastry, also known as pâte feuilletée, is a light, flaky pastry, its base dough composed of wheat flour and water. Butter or other solid fat is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer.

<span class="mw-page-title-main">Shortcrust pastry</span> Base used for a tart, quiche or pie

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<span class="mw-page-title-main">Crust (baking)</span> Hard outer edge of breads or pie crusts

In baking, a crust is the outer, hard skin of bread or the shell of a pie. Generally, it is made up of at least shortening or another fat, water, flour, and salt. It may also include milk, sugar, or other ingredients that contribute to the taste or texture. An egg or milk wash can be used to decorate the outside, as well as coarse sugar. A crust contributes to a pastry.

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Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads.

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In the United States, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. In Canada it sometimes also refers to this or a traditional European biscuit. It is made with baking powder as a leavening agent rather than yeast, and at times is called a baking powder biscuit to differentiate it from other types. Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.

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A torpedo dessert is a buttery, flaky viennoiserie bread roll, filled with pastry cream, named for its well-known torpedo shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

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<span class="mw-page-title-main">Paratha</span> Flatbread from South Asia

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<span class="mw-page-title-main">Malawach</span> Yemenite Jewish flatbread

Malawach or Melawwaḥ,, is a Jewish Yemenite flatbread that is traditional in the Yemeni cuisine. It was brought to Israel by Yemenite Jews. Malawach resembles a thick pancake but consists of thin layers of puff pastry brushed with oil or fat and cooked flat in a frying pan. It is traditionally served with hard-boiled eggs, zhug, and a crushed or grated tomato dip. Sometimes it is served with honey.

<span class="mw-page-title-main">Chinese flaky pastry</span> Form of unleavened pastry used in Chinese pastries

Chinese flaky pastry is a form of unleavened flaky pastry used in traditional Chinese pastries that are invariably called subing. There are two primary forms, Huaiyang-style (淮揚酥皮) and Cantonese-style pastry (廣式酥皮). Huaiyang-style pastry is used to make delicacies such as Shanghainese 'crab shell' pastries (蟹殼黃) while Cantonese-style pastry is used to make pastries like sweetheart cakes.

References

  1. 1 2 Suas, Michel (2008). Advanced Bread and Pastry. Clifton Park, NY: Delmar Cengage Learning. pp. 490–491. ISBN   978-1-4180-1169-7.
  2. 1 2 Rombauer, Irma S.; Becker, Marion Rombauer; Becker, Ethan (2002). Joy of Cooking: All About Pies & Tarts. New York: Simon and Schuster. pp. 13–15. ISBN   978-0-7432-2518-2.
  3. Taylor, Genevieve (2014). Pie!: 100 Gorgeously Glorious Recipes. Bath, England: Absolute Press. pp. 7–8. ISBN   978-1-4729-1200-8.
  4. Chlebana, R. Andrew (2018). The Advanced Art of Baking and Pastry. Hoboken, NJ: John Wiley & Sons. p. 68. ISBN   978-1-118-48575-0.
  5. Brown, Amy (2008). Understanding Food: Principles and Preparation. Belmont, CA: Thomson Wadsworth. p. 465. ISBN   978-0-495-10745-3.
  6. Holmberg, Martha (2008). Puff. San Francisco, CA: Chronicle Books. p. 21. ISBN   978-0-8118-5952-3.
  7. Ang, Catharina Y. W.; Liu, Keshun; Huang, Yao-Wen (1999). Asian Foods: Science and Technology. Lancaster, PA: Technomic Publishing Company. pp. 95–97. ISBN   978-1-56676-736-1.