How to Puff pastry

What You Need to Know

Puff pastry, also known as pâte feuilletée, is a light, flaky pastry, its base dough composed of wheat flour and water. Butter or other solid fat is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer.

Steps

1. 1.

   Mille-feuille (France): Creates the characteristic flaky layers for layering with pastry cream

2. 2.

   Vol-au-vent (France): Forms the light, hollow pastry case for savory fillings

3. 3.

   Baklava (Turkey): Provides crisp, layered texture between nut fillings

The Science

Primary Reaction

Laminating dough

Common Mistakes