Puff pastry

Hojaldrespuff pastriespuffPuff-pastryFolhadohojaldraspastrypuff-pafte crustpuffed pastriespuffs
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage).wikipedia
192 Related Articles

Croissant

croissantsKipfelcornetto
While traditionally ascribed to the French painter and cook Claude Lorrain who lived in the 17th century (the story goes that Lorrain was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created a croissant-like finished product), references to puff pastry appear before the 17th century, and was converted from thin sheets of dough spread with olive oil to laminated dough with layers of butter. 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.
The process results in a layered, flaky texture, similar to a puff pastry.

Pastry

pastriespastry doughcrust
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage).

Filo

phyllofilo pastryphyllo dough
Puff pastry seems to be related to the Middle Eastern phyllo, and is used in a similar manner to create layered pastries.
This contrasts with puff pastry and croissant doughs, where the layers are stacked into a thick layer of dough, then folded and rolled out multiple times to produce a laminated dough containing thin layers of dough and fat.

Laminated dough

laminatedlaminatingrolled and folded
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage).

Mille-feuille

NapoleonmillefeuilleMille-feuilles
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.
Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière).

Danish pastry

DanishDanish pastriesFacturas
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.
Like other viennoiserie pastries, such as croissants, it is a variant of puff pastry made of laminated yeast-leavened dough that creates a layered texture.

Flaky pastry

flakyrough puff
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".
Flaky pastry, also known as blitz pastry or rough puff, is a light and flaky unleavened pastry that is similar to, but distinct from, puff pastry.

Mastering the Art of French Cooking

French cookingMastering the Art of French Cooking, Volume Two
Chef Julia Child recommends 73 layers for regular pâte feuilletée and 729 (i.e. 3 6 ) layers for pâte feuilletée fine (in Volume II of her Mastering the Art of French Cooking textbook).
In an otherwise laudatory review of Volume 1, Craig Claiborne wrote that Beck, Bertholle, and Child had conspicuously omitted recipes for puff pastry and croissants, making their work feel incomplete.

Croline

A croline is a flaky (typically puff) pastry parcel filled with various (traditionally) salty or spicy fillings.

Beef Wellington

burger WellingtonWellingtonWellingtons
Beef Wellington is a preparation of fillet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in parma ham and puff pastry, then baked.

Palmier

Elephant Earsarletteselephant ear
Palmiers are made from puff pastry, a laminated dough similar to the dough used for croissant, but without yeast.

Pithivier

Gâteau Pithiviers
A pithivier (pithiviers, ) is a round, enclosed pie usually made by baking two disks of puff pastry, with filling stuffed in between.

Sausage roll

sausage rolls
The basic composition of a sausage roll is sheets of puff pastry formed into tubes around sausage meat and glazed with egg or milk before being baked.

Conversation tart

Tarte conversationConversationConversation (pastry)
A conversation tart (tarte conversation) is a type of pâtisserie made with puff pastry that is filled with frangipane cream and topped with royal icing.

List of pastries

pastries
There are five basic types of pastry (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry.

Strudel

TopfenstrudelMohnstrudelRétes
Puff pastry also differs from Austrian strudel dough, or Strudelteig, which more closely resembles phyllo.
Traditional Hungarian, Austrian, Polish, and Czech strudel pastry is different from strudels elsewhere, which are often made from puff pastry.

Turnover (food)

turnoverturnoversApple turnover
It is common for sweet turnovers to have a fruit filling and be made with a puff pastry or shortcrust pastry dough; savory turnovers generally contain meat and/or vegetables and can be made with any sort of dough, though a kneaded yeast dough seems to be the most common in Western cuisines.

Miguelitos

Miguelitos de la Roda
They are a quite simple traditional cake consisting of soft puff pastry with a creamy custard-like filling, with a flaky cake like crust.

Rustico (pastry)

Rustico
A rustico (plural: rustici) is an Italian snack of Salento made with puff pastry and a stuffing that varies style by style.

Steak and kidney pie

steak and kidneysteak-and-kidney pie
Hot water crust pastry, puff pastry, and shortcrust pastry are among the pastry crusts prepared for steak and kidney pie.

Torpedo dessert

TorpilTrubochkaTrubochki
The process results in a layered, flaky texture, similar to a puff pastry.

Tarte Tatin

Tart Tatin
The Tarte Tatin should be made with puff or shortcrust pastry.

Baking

bakedbaked goodsbake
The butter is put inside the dough (or vice versa), making a paton which is repeatedly folded and rolled out before baking.

Middle East

Middle Easternthe Middle EastMiddle-East
Puff pastry seems to be related to the Middle Eastern phyllo, and is used in a similar manner to create layered pastries.