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Puff pastry, a type of laminated dough, prior to baking. Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. [1]
A Danish pastry is a multilayered, laminated sweet pastry; a derivative from the viennoiserie tradition. Types include: Kringle: Pastry flavored with almonds and butter, then rolled into a ring-shape; Kagemand: Boy- or girl-shaped cake made from brown-sugar-topped dough; Småkager (Danish cookies) Pebernødder; Vaniljekranse [3] Kammerjunker ...
Kouign-amann (/ ˌ k w iː n æ ˈ m ɑː n /; Breton: [ˌkwiɲ aˈmãn]; pl. kouignoù-amann) is a sweet, round Breton laminated dough pastry, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers.
Palmiers require laminated dough, and if you’ve ever faced the race against time and temperature involved in making laminated dough, you’ll know exactly why many people welcome the opportunity ...
A traditional pastry originating in Switzerland with a filling of dried pears: Bizcocho: Spain, Latin America: The name given in Spain and several Latin American countries to many variants of buttery flaky pastry and some cookies: Börek: Balkans, Middle East, Central Asia: A family of pastries or pies found in the Balkans, Middle East, and ...
A laminated dough prepared to make a flaky South Asian flatbread known as paratha. Laminated dough such as mille-feuille and puff pastry are flour doughs folded over fat to create layers and rolled out. The folding and rolling process can be repeated to create very thin layers of dough and butter to create the puff pastry.
Since the process of making puff pastry is generally laborious and time-intensive, faster recipes are fairly common: known as "blitz", [13]: 490 "rough puff", or "flaky pastry". [14] Some of these recipes combine the butter into the détrempe rather than adding it in the folding process and are thus similar to a folded short crust.
This contrasts with puff pastry and croissant doughs, where the layers are stacked into a thick layer of dough, then folded and rolled out multiple times to produce a laminated dough containing thin layers of dough and fat. Filo can be used in many ways: layered, folded, rolled, or ruffled, with various fillings.