On food and cooking the science and lore of the kitchen ( PDFDrive ) 1072

expandingairandwatervaporpuffthe
separatelayersapartfromeachotherand
causethevolumetoincreasebyfourormore
times.
Quick Puff Pastry “Quick” puff pastry, also
known as “flaky pastry” (England),
“American”puffpastry,ordemi-feuilleté,isa
shortcut hybrid of true puff pastry and
American flaky pie pastry. Again there are
manyversions.Usuallysomeorallofthefat
iscutcoarselyintotheflourasforpiepastry,
cold water added to make a dough, any
remainingfatsandwichedwiththedough,and
the dough then folded and rolled out two or
three times, with periods of refrigeration to
rechillthefatandrelaxthegluten.
Evenquickpuffpastrydoughtakesa
coupleofhourstomake.Fortunatelythese
doughsfreezewellandarecommercially
availableinfrozenform.
SheetPastries:


Phyllo,Strudel

Unlikepuffpastrydoughs,sheetpastry
doughsarepreparedonelayeratatime,and
areassembledintopastrieswithafewdozen
layersjustbeforecooking.CharlesPerry
speculatesthatphyllopastrywasinventedin
IstanbulinthetimeoftheearlyOttoman

empirearound1500;it’snowusedtomake
theEasternMediterraneanhoney-nutsweet
baklava,savoryturnovers(Turkishboreks),
andmanysavorypies(Greekspanakopitaand
others).DuringtheperiodwhentheOttoman
TurksruledpartsofeasternEurope,thephyllo
leafwasadoptedinHungaryasretesandin
Austriaasstrudel.
FoodWords: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