expanding air and water vapor puff the
separate layers apart from each other and
cause the volume to increase by four or more
times.
Quick Puff Pastry “Quick” puff pastry, also
known as “flaky pastry” (England),
“American” puff pastry, or demi-feuilleté, is a
shortcut hybrid of true puff pastry and
American flaky pie pastry. Again there are
many versions. Usually some or all of the fat
is cut coarsely into the flour as for pie pastry,
cold water added to make a dough, any
remaining fat sandwiched with the dough, and
the dough then folded and rolled out two or
three times, with periods of refrigeration to
rechill the fat and relax the gluten.
Even quick puff pastry dough takes a
couple of hours to make. Fortunately these
doughs freeze well and are commercially
available in frozen form.
Sheet Pastries: