Puff pastry


Puff pastry
Apple turnover, made with puff pastry

In baking, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce the aforementioned pastries. It is sometimes called a "water dough" or détrempe.

The gaps that form between the layers are a result of the puff pastry rising as the water evaporates into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges.

Contents

History

Spanish pastry in Madrid

Puff pastry seems to be a relative of the Middle Eastern phyllo,[1] and is used in a similar manner to create layered pastries. While traditionally ascribed to the French painter and cook Claude Gelée[2] who lived in the 17th century (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 17th century, 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.

Production

A palmier, or "palm leaf", design

The production of puff pastry dough can be time-consuming, because it must be kept at a temperature of approximately 16 °C (60 °F) to keep shortening from becoming runny, and must rest in between folds to allow gluten strands time to link up and thus retain layering.
The number of layers in puff pastry is calculated with the equation:
l = (f + 1)n
where l is the number of finished layers, f the number of folds, and n the number of times the dough has been folded.
Example: twice-folding (i.e. in three) for four times gives (2 + 1)⁴ = 81 layers. Chef Julia Child recommends 73 layers for regular pâte feuilletée and 730 layers for pâte feuilletée fine (in Volume II of her Mastering the Art of French Cooking textbook).

Commercially made puff pastry is available in grocery stores. Common types of fat used include butter, vegetable shortenings, and lard. Butter is the most common type used because it provides a richer taste and superior mouthfeel. Since shortenings and lard have a higher melting point, puff pastry made with either will rise more than pastry made with butter if made correctly; however it will often have a waxy mouthfeel and a more bland flavor.

Puff pastry is not the same as phyllo (filo) pastry, although puff pastry can be substituted for phyllo in some applications. Phyllo dough is made with flour, water, and fat and is stretched to size rather than rolled. Usually when using phyllo dough, a small amount of oil or melted fat (usually butter) is brushed on one layer of phyllo dough and is topped with another layer. This process can be repeated as many times as desired. When it bakes, it becomes crispy but, since it contains somewhat less water, does not expand to the same degree as puff pastry does.

Variants

Puff pastry can also be leavened with baker's yeast to create croissants or Danish pastry, though such doughs are not universally known as puff pastries.

In addition, since the process of making puff pastry is generally somewhat laborious and quite time-intensive, faster recipes (known as "blitz" or "rough puff") are fairly common. Many of these recipes combine the butter into the détrempe rather than adding it in the folding process and are thus similar to a folded short crust.

Common recipes featuring puff pastry

References

External links


Wikimedia Foundation. 2010.

Look at other dictionaries:

  • puff pastry — n. 1. flaky pastry having many thin, separate layers of dough 2. the dough used to make this pastry, into which butter is folded to form the layers …   English World dictionary

  • puff pastry — n [U] a type of very light ↑pastry made of many thin layers …   Dictionary of contemporary English

  • puff pastry — noun uncount a type of PASTRY that is very light and has a lot of air in it …   Usage of the words and phrases in modern English

  • puff pastry — ► NOUN ▪ light flaky pastry …   English terms dictionary

  • puff pastry — a light, flaky, rich pastry made by rolling dough with butter and folding it to form layers: used for tarts, napoleons, etc. * * * noun [noncount] : dough that is made of thin layers that puff up during baking * * * ˌpuff ˈpastry [puff pastry]… …   Useful english dictionary

  • puff pastry — /pʌf ˈpeɪstri / (say puf paystree) noun a rich, flaky pastry used for pies, tarts, etc.; rough puff pastry; flaky pastry. Also, US, puff paste …   Australian English dictionary

  • puff pastry — N UNCOUNT Puff pastry is a type of pastry which is very light and consists of a lot of thin layers …   English dictionary

  • puff pastry — noun Date: 1788 a pastry dough containing many alternating layers of butter and dough or the light flaky pastry made from it called also puff paste …   New Collegiate Dictionary

  • puff pastry — coo puff′ pas try n. a light, flaky, rich pastry made by rolling dough with butter and folding it to form layers: used for tarts, napoleons, etc • Etymology: 1850–55 …   From formal English to slang

  • puff pastry — noun a light, flaky pastry that is made by repeatedly folding the rolled pastry into many layers …   Wiktionary


Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”

We are using cookies for the best presentation of our site. Continuing to use this site, you agree with this.