Flaky pastry

{{short description|Form of unleavened pastry}}

{{Infobox prepared food

| name = Flaky pastry

| image = File:Albanian Meat Pie - Mish me Byrek.jpg

| image_size = 250px

| caption = Meat pie with flaky pastry

| alternate_name = Quick puff pastry, blitz puff pastry

| country =

| region =

| creator =

| course =

| type = Pastry

| served =

| main_ingredient = Flour, butter

| variations =

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| other =

| similar_dish = Chinese flaky pastry

}}

Flaky pastry, also known as quick pastry, blitz pastry or rough puff, is a light and thin unleavened pastry that is similar to, but distinct from, puff pastry.{{Cite book|last=Suas|first=Michel|url=https://books.google.com/books?id=JM76vm5tH38C&pg=PT503&dq=blitz+pastry#q=blitz%20pastry|title=Advanced Bread and Pastry|publisher=Delmar Cengage Learning|year=2008|isbn=978-1-4180-1169-7|location=Clifton Park, NY|pages=490–491|language=en}}{{Cite book|last1=Rombauer|first1=Irma S.|url=https://books.google.com/books?id=dlOIUX55ROMC&pg=PA17&dq=Flaky+pastry#q=Flaky%20pastry|title=Joy of Cooking: All About Pies & Tarts|last2=Becker|first2=Marion Rombauer|last3=Becker|first3=Ethan|publisher=Simon and Schuster|year=2002|isbn=978-0-7432-2518-2|location=New York|pages=13–15|language=en}}{{Cite book|last=Taylor|first=Genevieve|url=https://books.google.com/books?id=l189AwAAQBAJ&pg=PA8&dq=rough+puff#q=rough%20puff|title=Pie!: 100 Gorgeously Glorious Recipes|publisher=Absolute Press|year=2014|isbn=978-1-4729-1200-8|location=Bath, England|pages=7–8|language=en}} It is often called quick pastry or blitz pastry in reference to the short time its preparation requires.{{Cite book|last=Chlebana|first=R. Andrew|url=https://books.google.com/books?id=3B3HDwAAQBAJ&pg=PA68&dq=Flaky+pastry#q=Flaky%20pastry|title=The Advanced Art of Baking and Pastry|publisher=John Wiley & Sons|year=2018|isbn=978-1-118-48575-0|location=Hoboken, NJ|pages=68|language=en}}

Flaky pastry relies on large lumps of butter (approximately {{cvt|1|in|cm|disp=or}} across) mixed into the dough, as opposed to the large rectangle of butter in puff pastry. Flaky pastry dough is then rolled and folded in a manner similar to puff pastry.{{Cite book|last=Brown|first=Amy|url=https://books.google.com/books?id=edPzm5KSMmYC&pg=PA465&dq=blitz+pastry#q=blitz%20pastry|title=Understanding Food: Principles and Preparation|publisher=Thomson Wadsworth|year=2008|isbn=978-0-495-10745-3|location=Belmont, CA|pages=465|language=en}}

The chunks of shortening keep the rolled particles of dough in the flaky pastry separate from each other, so that when the dough is baked they become flakes.{{Cite book|last=Holmberg|first=Martha|url=https://books.google.com/books?id=FEa2z8w5lHcC&pg=PA21&dq=rough+puff#q=rough%20puff|title=Puff|publisher=Chronicle Books|year=2008|isbn=978-0-8118-5952-3|location=San Francisco, CA|pages=21|language=en}} This yields a different texture from puff pastry, where rectangles of dough and fat are rolled and folded together in such a way that the result is a number of uniform sheets of pastry.{{Cite book|last1=Ang|first1=Catharina Y. W.|url=https://books.google.com/books?id=C4cTXJYTE4QC&pg=PA95&dq=Flaky+pastry#q=Flaky%20pastry|title=Asian Foods: Science and Technology|last2=Liu|first2=Keshun|last3=Huang|first3=Yao-Wen|publisher=Technomic Publishing Company|year=1999|isbn=978-1-56676-736-1|location=Lancaster, PA|pages=95–97|language=en}}

Flaky pastry is used to make pasties, turnovers, sausage rolls, and plaits. It may be used to make dishes, such as samosas and curry puffs, that traditionally are made with other types of pastry dough.