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In baking, a flaky pastry (also known as a "quick puff pastry" or "blitz puff pastry") [34] is a light, flaky, unleavened pastry, similar to a puff pastry. The main difference is that in a flaky pastry, large lumps of shortening (approximately 1-in./2½ cm. across), are mixed into the dough, as opposed to a large rectangle of shortening with a ...
In Italy, another type of turnover can be found. The calzone, originated in Naples in the 18th century which is essentially an enclosed pizza. Traditionally made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. [5]
The production of puff pastry dough can be time-consuming, because it must be kept at a temperature of approximately 16 °C (60 °F) to keep the shortening from melting and the layers melding; it must rest in between folds to allow gluten strands time to link up and thus retain layering. Therefore, between each step the dough is rested and chilled.
Place the puff pastry sheet on the lined pan and score a border half an inch wide around the edges, then spread the cheese mixture across the pastry up to the scored border.
Repeat with remaining puff pastry and filling to create 4 logs. Transfer rolls to a parchment-lined baking sheet and freeze 20 minutes. Arrange a rack in center of oven; preheat to 425°.
However, whereas croissant dough is yeasted, puff pastry is not. Moreover, puff pastry dough has cubes of cold butter cut into the flour mixture (similar to pie dough and biscuits), as well as a ...
Peeled whole tomatoes are drained and dried to be used as a filling, as using non-dried tomatoes will cause the dough to rip due to the moisture. Other fillings are onions sauteed in olive oil and seasoned with salted anchovies and capers, or mortadella and provolone cheese. [11] A different recipe for panzerotti is panzerotti di patate (lit.
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