Flaky pastry is a french technique that involves making a dough and spreading it out incredibly thin and then putting it in layers.
short
a flaky rectangular pastry with a sweet filling
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
Yes.
It is just there for flavor, it has no effect on the flakiness.
You can't use oil in pastry. You need solid shortening so that you have layers of fat and flour. That is what makes it flaky. ...................... Oil can be used in making pastry, but as has been said, the resulting pastry will not be flaky, but crumbly. One can temporarily thicken some types of oil (especially pure olive oil) by refrigerating it. But the oil warms and returns to liquid state so quickly that it is not possible to produce flaky pastry with it.
The dough used to make Puff pastry and Danish pastry is folded many times to create the multiple flaky layers of crisp baked pastry.
cinnamon, sausage, cheese, really whatever you want
Napoleon
Napoleon
its called a crossiant
The fat lumps separate the layers of dough, producing flaky pastry.