Flaky pastry
Meat pie with flaky pastry
Alternative namesQuick puff pastry, blitz puff pastry
TypePastry
Main ingredientsFlour, butter
Similar dishesChinese 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

References

  1. ^ a b Suas, Michel (2008). Advanced Bread and Pastry. Clifton Park, NY: Delmar Cengage Learning. pp. 490–491. ISBN 978-1-4180-1169-7.
  2. ^ a b 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.



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