expanding air and water vapor puff the separate layers apart from each other and cause the volume to increase by four or more times Quick Puff Pastry “Quick” puff pastry, also known as “flaky pastry” (England), “American” puff pastry, or demi-feuilleté, is a shortcut hybrid of true puff pastry and American flaky pie pastry Again there are many versions Usually some or all of the fat is cut coarsely into the flour as for pie pastry, cold water added to make a dough, any remaining fat sandwiched with the dough, and the dough then folded and rolled out two or three times, with periods of refrigeration to rechill the fat and relax the gluten Even quick puff pastry dough takes a couple of hours to make Fortunately these doughs freeze well and are commercially available in frozen form Sheet Pastries: Phyllo, Strudel Unlike puff pastry doughs, sheet pastry doughs are prepared one layer at a time, and are assembled into pastries with a few dozen layers just before cooking Charles Perry speculates that phyllo pastry was invented in Istanbul in the time of the early Ottoman empire around 1500; it’s now used to make the Eastern Mediterranean honey-nut sweet baklava, savory turnovers (Turkish boreks), and many savory pies (Greek spanakopita and others) During the period when the Ottoman Turks ruled parts of eastern Europe, the phyllo leaf was adopted in Hungary as retes and in Austria as strudel Food Words: Phyllo, Strudel Phyllo is the Greek ancestor of French feuille and like it means “leaf.” Strudel reflects the unusual rolled form of this version of sheet pastry: it is German for ... empire around 1500; it’s now used to make the Eastern Mediterranean honey-nut sweet baklava, savory turnovers (Turkish boreks), and many savory pies (Greek spanakopita and others) During the period when the Ottoman Turks ruled parts of eastern Europe, the phyllo... Turks ruled parts of eastern Europe, the phyllo leaf was adopted in Hungary as retes and in Austria as strudel Food Words: Phyllo, Strudel Phyllo is the Greek ancestor of French feuille and like it... doughs are prepared one layer at a time, and are assembled into pastries with a few dozen layers just before cooking Charles Perry speculates that phyllo pastry was invented in Istanbul in the time of the early Ottoman