rolled fairly thin, rested again, and then
gradually stretched with the hands into one
large sheet, which is then used as a wrapper to
roll around a variety of savory and sweet
preparations.
Both phyllo and strudel doughs are
especially tricky to make, and are available
refrigerated and frozen.
Pastry-Bread Hybrids:
Croissants, Danish Pastries
Croissants and Danish pastries are made in
very much the same way that puff pastry is.
Because the doughs for croissants and Danish
pastries are essentially bread doughs, both
moister and softer than puff dough, they are
easily torn by cold, hard fat. The proper
consistency of butter or margarine is therefore
especially important in making croissants and
Danish pastries.