Puff pastry
Puff Pastry
Puff pastry (pronunciation: /pʌf ˈpeɪstri/), also known as pâte feuilletée in French, is a light, flaky, unleavened pastry that is used in both sweet and savory dishes.
Etymology
The term "puff pastry" comes from the French word "pâte" meaning paste and "feuilletée" meaning leafy or layered, referring to the many layers that are created in the process of making this type of pastry.
Description
Puff pastry is made by layering thin pieces of dough with butter, then rolling and folding it multiple times to create a multitude of thin layers. When baked, the water in the butter turns to steam, causing the dough to puff up and separate into many flaky layers.
Uses
Puff pastry is used in a variety of dishes, including tarts, pies, pastries, and vol-au-vent. It can also be used to create decorative tops for dishes such as beef wellington and pot pie.
Related Terms
- Dough: A mixture of flour, water, and other ingredients that is used as a base in many baked goods.
- Butter: A dairy product made from the fat and protein components of milk or cream. It is used in baking and cooking.
- Tart: A baked dish consisting of a filling over a pastry base with an open top not covered with pastry.
- Pie: A baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savory ingredients.
- Pastry: A dough of flour, water, and shortening that may be savoury or sweetened.
- Vol-au-vent: A small hollow case of puff pastry, typically filled with savory ingredients.
- Beef Wellington: A preparation of fillet steak coated with pâté and duxelles, which is then wrapped in puff pastry and baked.
- Pot Pie: A type of meat pie with a top pie crust, sometimes a bottom pie crust, consisting of flaky pastry.
External links
- Medical encyclopedia article on Puff pastry
- Wikipedia's article - Puff pastry
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