What is the difference between puff pastry and Danish pastry?

Laminated doughs, such as those used for croissants and Danish pastries contain yeast to aid leavening. Puff pastry does not contain yeast.

The number of turns differ from Danish pastry to puff pastry because puff pastry needs many more turns. There can be up to 264 layers for puff pastry. Danish on the other hand has up to 64 layers.

The dough used to make Puff pastry and Danish pastry is folded many times to create the multiple flaky layers of crisp baked pastry.

the dick in side them

Choux pastry is used for eclairs and profiteroles and is risen by the steam expanding inside the pastry. Puff pastry is used for tarts and pies and is risen becaus eof the layers of pastry with trapped air between them, which expands when heated. The main difference is that choux pastry is just one layer, whilst puff pastry is many layers. Puff pastry tastes much more buttery, while choux pastry doesn't taste of much.

A "pastry" is a tart or flan with a pastry base with either a sweet or savory topping. Alternatively, a "pastry" can also refer to a yeasted and laminated dough (i.e puff pastry with yeast added) used for making danish pastrys and the like. Hence a croissant is a pastry. And a pastry is a type of food, food is not a completely separate thing.

Not necessarily. Flaky describes the texture of the pastry. Puff pastry can be flaky but so can a danish which is not made from classic puff pastry dough. A pie dough can also be described as flaky but again is not puff pastry. Puff pastry is a french dough made without yeast or baking powder or soda. It is instead steam risen. The dough is folded in a manner that is difficult to explain without…

In baking, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce the aforementioned pastries. It is sometimes called a "water dough" or détrempe.

hai iam haroon, The difference is in the apply of fat on the flour. In puff pastry the fat is spread on the rolled dough, where as in shortcrust the fat and flour is mix into sandy like texture using finger tips or icing spatcula.

Puff pastry expands because it consists of layers of flour separated by layers of fat. As the pastry heats, the air between the layers expands and lifts the pastry.

The difference is the way it's made and the end result, to make flaky pastry you spread your fat a little at a time whilst repeatedly rolling and folding the sheet onto itself, this builds up lots of thin layers of pastry and these layers fluff up or flake when baked, puff pastry (sometimes called rough puff) is quicker to make as all the fat is added all at once, in knobs, or little lumps…

Beurrage is the butter block that is used in the production of puff pastry. It is also referred to as the "roll-in fat" because it is rolled between the layer of the detrempe (dough part of puff pastry). The steam released from the beurrage during the baking process is what causes the natural leavening effects and multiple layers in puff pastry.

Puff pastry involves layering butter into a shortcrust pastry, then completing a process of folding and rolling and folding again, in order to obtain many thin layers of butter spread within thin layers of pastry. When the pastry cooks, the fat in the butter keeps the layers separate, while the water content expands into steam and forces the layer apart. In a rough puff pastry, chunks of butter in mixed onto the pastry as it…

Bread is simply a leavened dough that is baked. Puff pastry is an unleavened dough that is folded with layers of butter and repeated rolled until there are tens of thousands of alternating very very thin layers of dough and butter. When this is baked it puffs up.

Short crust pastry Puff pastry rough-puff pastry suet pastry flaky pastry hot water crust pastry choux pastry

Puff pastry originates from the country of France.

no i can not make pizza with puff pastry..........it is tuff..

There are many products you can make with puff pastry. Most common is the Neapolitan, which is a layered dessert. It has puff pastry, creme mousseline, and fruit. Palmier is another, it is puff pastry sprinkled with sugar and then baked. (it kind of looks like a pretzel)

The Afrikaans word for "puff pastry" is "bladerdeeg."

no, spring roll pastry is a won ton wrap. Puff pastry is choux pastry, made of flour butter and water.

Choux Pastry: choux pastry [ shoo ] Also called choux paste, pâte à choux and cream-puff pastry, this special pastry is made by an entirely different method from other pastries. The dough, created by combining flour with boiling water and butter, then beating eggs into the mixture, is very sticky and pastelike. During baking, the eggs make the pastry puff into irregular domes (as with CREAM PUFFS). After baking, the puffs are split, hollowed out…

No shortcrust pastry has small chains of gluten in it giving it a crumbly texture while puff pastry when cooked puffs up

its similar to puff pastry, but stronger, you can make all sorts of things with rough puff pastry, you can make : Sausage rolls Tarts Pies Sweet pastrys and more...

Phyllo pastry,Suet pastry,Puff pastry,Choux pastry

there are choux,danish,sweet,filo, puff and short crust there are also pastry types such as tarte, petits four, gateaux (cakes), mousses, parfaits, viennoiserie

A cream puff

Puff pastry is primarily flakey. It should also be very tender, light and fragile.

No. Eclairs are made from choux pastry. Choux pastry involves cooking flour,butter and water, then adding egg. The egg acts as a leavening agent in a choux pastry. A puff pastry uses layers of butter or other solid fat between a bread type dough that puffs up due to air and water expansion between layers of fat and dough for leavening, it does not contain egg.

A Puff in India usually costs rs.12/- and a pastry costs rs.25/- to 55/-.

200g plain flour 150g Puff pastry margarine About 150ml cold water 1 egg

Turn overs and sausage rolls are good examples of things you can make with rough puff pastry.

No, as puff pastry is a dough made from flour, it is chametz and therefore not allowed during Pesach (Passover).

The puff pastry is Vol-au-Vents, translated from French as "flight in the wind."

sausage rolls and meat pie further information: Puff pastry is used to make pastries with many flaky layers. It is used for many breakfast pastries, such as croissants, turnovers, strudel and Danish pastries with fruit or sweetened cheese fillings. It is also used for savory dishes including a variety of meat pies, turnovers and sausage rolls.

example of puff pastry

3 classical Puff Pastry desserts include, 1. Napoleon 2. Palmiers 3. Pithivier

1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry

Traditionally short crust pastry, but now they are also made with puff pastry.

Sausage Plait is most often made with a puff-pastry crust. You can also get good results by using a shortcrust pastry. If you prefer a lighter, crispier crust, you should use the puff-pastry.

Pastry margarine performs better than butter in making puff pastry because of its high melting point. It does not melt quickly, thus allowing time for the puff pastry dough to rise sufficiently high while not making it heavy and soggy. Then as the temperature increases, the pastry margarine will then melt and infuse into the risen pastry, giving it its scrumptious flavor.

chocolate cake

All pastries except filo/phyllo and strudel are primarily flour and butter, in a ratio between 1:1 (puff, danish, croissant) to 3:1 (choux). Shortcrust is normally a 2:1 ratio. Sweet pastries will also normally contain eggs and sugar.

Produces a less 'short' and less flaky result as the fat content is lower. May also rise / have less air separation between the layers (for example in puff pastry) due to the difference in the amount of water that is present and available for evaporation. The pasty may feel denser in texture and more solid in the mouth than pastry made with butter.

No. It might not ruin the dish, but the two are not interchangeable.

A crescent roll has one layer of a thicker puff like pastry while a croissant has several thin layers making it more airy and flaky although they are shaped the same.

short pastry (the most popular and can be sweet or savoury) rough-puff pastry suet pastry flaky pastry hot water crust pastry choux pastry

it comes from England

It is the Afrikaans word for puff pastry.

in the spring in 2007

no put it in a toaster