Flaky pastry is similar to puff pastry, the difference being that large lumps of shortening (ca. 1-in./2½ cm. across), (as opposed to a large rectangle of shortening),that are mixed into the dough, which is then rolled and folded in a similar manner.^[1]

The chunks of fat keep the rolled particles of dough separate from each other so that when the dough is baked, they become flakes. This creates a different texture from puff pastry where rectangles of dough and fat are rolled and folded in such a way that sheets of pastry in uniform layers result.

Flaky pastry is sometimes called quick puff pastry or blitz puff pastry.^[2]

[edit] References

1. ^ The Concise Household Encyclopedia, The Amalgamated Press, Ltd., London (1920)
2. ^ Professional Baking, W.Gisslen (2001) ISBN 0-471-34646-2

[edit] External links

• Crumbly Pastry Dough (Pâte Sablée) Recipe

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