Flaky pastry
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Flaky pastry is similar to puff pastry, the difference being that large lumps of shortening (ca. 1-in./2½ cm. across), (as opposed to a large rectangle of shortening), are mixed into the dough, which is then rolled and folded in a similar manner.[1]
It uses large chunks of fat because when they melt in the oven, they give off steam and create layers, which make it flaky.
Flaky pastry is sometimes called quick puff pastry or blitz puff pastry.[2]
[edit] References
- ^ The Concise Household Encyclopedia, The Amalgamated Press, Ltd., London (1920)
- ^ Professional Baking, W.Gisslen (2001) ISBN 0-471-34646-2
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