Puff pastry

Puff pastry
	File:ChickenpotpiesopenFeb09.jpg A chicken pot pie made with puff pastry
Alternative names	Water dough,[citation needed] détrempe, pâte feuilletée
Type	Pastry
Main ingredients	Butter, flour, water
	File:Wikibooks-logo-en-noslogan.svg Cookbook: Puff pastry; File:Commons-logo.svg Media: Puff pastry;

File:Pate feuilletee 2.jpg

Puff pastry before baking, with layers clearly visible

File:Puff pastry with sugar.jpg

Home made puff pastries with sugar

Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat. The butter is put inside the dough (or vice versa), making a paton that is repeatedly folded and rolled out before baking. It takes a long time to make.

The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process.

It was first made in France in the 17th century..^[1]

References[change]

↑ texte, La Varenne (1618-1678) Auteur du (1651). Le cuisinier françois, enseignant la manière de bien apprester et assaisonner toutes sortes de viandes... légumes,... par le sieur de La Varenne,...{{cite book}}: CS1 maint: numeric names: authors list (link)

[1] texte, La Varenne (1618-1678) Auteur du (1651). Le cuisinier françois, enseignant la manière de bien apprester et assaisonner toutes sortes de viandes... légumes,... par le sieur de La Varenne,...{{cite book}}: CS1 maint: numeric names: authors list (link)

[1]