Feuilletage rapide

As its name implies, quick or rapid puff pastry is faster to make than the classic variety. It does not rise as evenly or as high, and its texture is not nearly as tender and flaky. However, it is a useful alternative when time is of the essence or when the delicacy and height of the finished pastry is not of primary importance. The time savings is the result of eliminating the refrigerated resting period. Quick puff pastry is most frequently used to encase savory preparations, such as salmon en croûte. It is also useful when making quick tart bases and for small pastries, such as palmiers or paillettes (cheese straws).