page_title: Puff pastry
section_title: Variants and distinctions
hierarchical_section_title: Puff pastry / Variants and distinctions
caption_attribution_description: Schweineohr ohne Schokolade
context_page_description: Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat. The butter is put inside the dough, making a paton which is repeatedly folded and rolled out before baking.
  The gaps that form between the layers left by the fat melting are pushed by the water turning into steam during the baking process.
context_section_description: Since the process of making puff pastry is generally laborious and time-intensive, faster recipes are fairly common: known as "blitz", "rough puff", or "flaky pastry". Many 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.
  Puff pastry can also be leavened with baker's yeast to create croissants, Danish pastry, Spanish/Portuguese milhoja, or empanadilla; though such preparations are not universally considered puff pastries.
  Puff pastry differs from phyllo (filo) pastry, though puff pastry can be substituted for phyllo in some applications. Phyllo dough is made with flour, water, and fat and is stretched to size rather than rolled. When preparing phyllo dough, a small amount of oil or melted fat (usually butter) is brushed on one layer of dough and is topped with another layer, a process repeated as often as desired.  When the phyllo bakes it becomes crispy, but since it contains somewhat less water, does not expand to the same degree as puff pastry.  Puff pastry also differs from Austrian strudel dough, or Strudelteig, which more closely resembles phyllo.
caption: A palmier, or "palm leaf", design
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