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.
^ abSuas, Michel (2008). Advanced Bread and Pastry. Clifton Park, NY: Delmar Cengage Learning. pp. 490–491. ISBN 978-1-4180-1169-7.
^ abRombauer, 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.
^Taylor, Genevieve (2014). Pie!: 100 Gorgeously Glorious Recipes. Bath, England: Absolute Press. pp. 7–8. ISBN 978-1-4729-1200-8.
^Chlebana, R. Andrew (2018). The Advanced Art of Baking and Pastry. Hoboken, NJ: John Wiley & Sons. p. 68. ISBN 978-1-118-48575-0.
^Brown, Amy (2008). Understanding Food: Principles and Preparation. Belmont, CA: Thomson Wadsworth. p. 465. ISBN 978-0-495-10745-3.
^Holmberg, Martha (2008). Puff. San Francisco, CA: Chronicle Books. p. 21. ISBN 978-0-8118-5952-3.
^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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