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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. Flaky pastry relies on large lumps of shortening (approximately 1-in./2½ cm. across) mixed into the dough, as opposed to the large rectangle of shortening in puff pastry. Flaky pastry dough is then rolled and folded in a manner similar to puff pastry.〔The Concise Household Encyclopedia, The Amalgamated Press, Ltd., London (1920)〕 The chunks of shortening keep the rolled particles of dough in the flaky pastry separate from each other, so that when the dough is baked they become flakes. This yields a different texture from puff pastry, where rectangles of dough and fat are rolled and folded together in such a way that the result is a number of uniform sheets of pastry. Flaky pastry is used to make pasties, turnovers, sausage rolls, and plaits. ==See also== *List of pastries *Phyllo *Puff pastry *Types of pastry 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Flaky pastry」の詳細全文を読む スポンサード リンク
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