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Flaky Pastry

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About
Classic puff pastry is a light, flaky pastry which can be cut in a variety of shapes to make perfect containers for fillings of seafood, chicken, fish, ham or vegetables, or used to make sweet layered pastries. The flaky alternate layers of butter and dough rise as the oven heat melts the butter and turns the water to steam.
Although not as buttery as homemade puff pastry, which is very time-consuming to make, commercial puff pastry makes a perfectly acceptable and convenient alternative. However, the flaky pastry given here provides almost as good results as puff pastry with much less work.

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