One of my ver favorite pastry treats to eat are Pies! Meat pie, vegetable pie, chicken pie, pretty much every kind of pie I can get. So I always wondered how they go those yummy flaky layers that you bute and you can hear the crunch! So I decided to find out how to make the puff pasty, the original puff pastry is usually a long process and so I though why not find an easir way of making puff pastyr so that I can make a pastry dessert. I was inspired by this recipe that is quick yet effective in getting pressty similar results like the original puff pastry recipe. Puff pastry, also known as pâte feuilletée, is a flaky light
pastry containing several layers of butter which is in solid state at 20 °C (68
°F). In raw form, puff pastry is a laminated dough composed of two elements: a
"dough packet", the détrempe, and a "butter packet" or
other solid fat, the beurrage. Preparing a classic puff pastry requires an
envelope formed by placing the beurrage inside the détrempe. An "inverse
puff" pastry envelope places the détrempe inside the beurrage. The resulting
paton is repeatedly folded and rolled out before baking. 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. Some recipes that you can make from puff pastry include: Beef Wellington, Cheese straws, Croline, Miguelitos, Mille-feuille,
Palmier, Pastel de nata, Pithivier, Sausage rolls, Steak and kidney pie and
other types of pie, Strudel, Tarte conversation, Tarte Tatin, Torpedo dessert
and Turnovers among others
