So you want a light crispy pastry with flaky lamination? You have a choice. 3 recipes with broadly identical ingredients – so what’s the difference and how do you choose? I’ve captured all 3 recipes here but quite often you’ll only see reference to 2. ‘Flaky Pastry’ and ‘Puff Pastry’ are used interchangeable, and given the amount of effort and similarity in method I can see why but they are different. First we’ll look at the recipes. I’ve drawn some conclusions at the bottom…
Each recipe makes about 600g of pastry, using 300g plain white flour, a pinch of salt, 200g fat and a little cold water. The fat can be all butter for richness, or a mixture of butter and lard. The lard will make the pastry more crispy but doesn’t have the same impact on the flavour as butter does. Half and half is a good compromise.
You’ll notice a much higher proportion of fat to flour when compared with shortcrust pastry, which usually uses a 1: 2 ratio. If you wish you can increase the proportion of fat to flour, as much as 1:1 if you’re very brave but this makes the dough quite tough to work with and enhances the risks of the pastry going wrong.
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. It is often called quick pastry or blitz pastry in reference to the short time its preparation requires.
Total time from start to use (after final chill):
- Puff Pastry – 2hrs 10 minutes
- Flaky Pastry – 2 hrs 20 minutes
- Rough Puff Pastry – 45 minutes
- Puff Pastry – High
- Flaky Pastry – Medium
- Rough Puff Pastry – Low
- Puff Pastry – High
- Flaky Pastry – Medium
- Rough Puff Pastry – Medium
This is somewhere between a rich traditional pie dough and puff pastry, and the traditional pastry for Eccles cake or Ecclefechan tart. Its somewhat easier to make than puff pastry, but it does require the requisite “turns” that a true puff pastry is made with. Once this dough is made, however, it will keep, well wrapped, for several days in the refrigerator, and for several months in the freezer. You can use the dough for puff pastry shells, turnovers, cheese straws, or a quick, improvised pie crust. Prep
Flaky Pastry
FAQ
What type of pastry is flaky?
Is filo pastry the same as flaky pastry?
What is crumbly pastry called?
What is flaky pastry?
Flaky pastry, also called puff pastry or feuilletage, is a delicate and light pastry that is known for its crisp and flaky layers. It is often used in a variety of dishes, such as sweet and savory pastries, tarts, and pies. The technique of creating flaky pastry has been used for centuries, but its popularity has only been growing over the years.
Is flaky pastry the same as Blitz puff pastry?
Flaky pastry is sometimes referred to as rough puff pastry or blitz puff pastry. While they have similarities, they are not exactly the same. Puff pastry is a simpler version of puff pastry, made by cutting butter into the flour and folding the dough less.
How do you make flaky pastry?
Flaky pastry is made by layering butter or other fats between layers of flour and water dough. As the pastry is baked, the butter melts and creates pockets of steam, which cause the pastry to puff up and create layers. The result is a light and crisp pastry that can be used to create a variety of delicious dishes.
What is the difference between Laky pastry and flaky pastry?
laky pastry is a layered pastry dough similar to puff pastry but it contains less fat and fewer layers. Typical flaky pastry has a fat-to-flour ratio of 3:4 and is rolled and folded only four times. Traditionally, lard and butter were used in flaky pastry preparation. 1