In baking, a puff pastry (French: pâte feuilletée; Spanish: hojaldre; German: Blätterteig; Portuguese: Massa folhada) is a light, flaky, unleavened pastry containing several layers of fat which is in solid state at 20°C (68°F).
Puff pastry seems to be a relative of the Middle Eastern phyllo, and is used in a similar manner to create layered pastries. While traditionally ascribed to the French painter and cook Claude Gelée who lived in the 1600s (...
more
In baking, a puff pastry (French: pâte feuilletée; Spanish: hojaldre; German: Blätterteig; Portuguese: Massa folhada) is a light, flaky, unleavened pastry containing several layers of fat which is in solid state at 20°C (68°F).
Puff pastry seems to be a relative of the Middle Eastern phyllo, and is used in a similar manner to create layered pastries. While traditionally ascribed to the French painter and cook Claude Gelée who lived in the 1600s (the story goes that Gelée was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created a croissant-like finished product), references appear before the 1600s, indicating a history that came originally through Muslim Spain and was converted from thin sheets of dough spread with olive oil to laminated dough with layers of butter, perhaps in Italy or Germany.
Puff pastry, also called pâte feuilletée, or pâte feuilletage, is a dough, sometimes called a "water dough" or détrempe,...
less
