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; [[Puff pastry]] : Puff pastry has many layers that cause it to expand or “puff” when baked. Pastries are made using flour, butter, salt, and water. Pastry rises up due to the combination and reaction of the four ingredients and also from the air that gets between the layers. Puff pastries come out of the oven light, flaky, and tender. |
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; [[Puff pastry]] : Puff pastry has many layers that cause it to expand or “puff” when baked. Pastries are made using flour, butter, salt, and water. Pastry rises up due to the combination and reaction of the four ingredients and also from the air that gets between the layers. Puff pastries come out of the oven light, flaky, and tender. |
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; [[Choux pastry]] : Choux pastry is a very light pastry that is often filled with [[cream]]. The pastry is filled with various flavors of cream and is often topped with [[chocolate]]. Choux pastries can also be filled with ingredients such as cheese, tuna, or chicken to be used as appetizers. |
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; [[Choux pastry]] : Choux pastry is a very light pastry that is often filled with [[cream]]. The pastry is filled with various flavors of cream and is often topped with [[chocolate]]. Choux pastries can also be filled with ingredients such as cheese, tuna, or chicken to be used as appetizers. |
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; [[Phyllo]] (filo) pastry : Phyllo pastries are usually paper-thin and greatly stretched. They involve several stretched out layers and are wrapped around a filling and brushed with butter. These pastries are very delicate and can break easily.<ref>http://web.archive.org/web/20061031174304/http://www.kswheat.com/upload/got-pastry.pdf</ref> |
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; [[Phyllo]] (filo) pastry : Phyllo pastries are usually paper-thin and greatly stretched. They involve several stretched out layers and are wrapped around a filling and brushed with butter. These pastries are very delicate and can break easily.fart.<ref>http://web.archive.org/web/20061031174304/http://www.kswheat.com/upload/got-pastry.pdf</ref> |
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==Background== |
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==Background== |