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2. My little baking secret? Storebought puff pastry for savory ...

   www.aol.com/little-baking-secret-storebought...

   Maldon sea salt flakes and freshly ground black pepper. Preheat the oven to 425°F. Line a large baking pan with parchment paper. Put the feta, ricotta, dried herbs, lemon juice and zest into a ...

3. Tips for Working with and Storing Puff Pastry - AOL

   www.aol.com/tips-working-storing-puff-pastry...

   When you’re ready to break out your frozen pastry to make a delicious puff pastry dessert, remove the package from the freezer and defrost at room temperature for about 20 minutes before handling.

4. Wait, What's The Difference Between Phyllo Dough and Puff Pastry?

   www.aol.com/wait-whats-difference-between-phyllo...

   Baked puff pastry is noticeably lofty, airy, and delicate with a browned crust. When baked, phyllo's layers are light and quite close together and so crisp it shatters. Phyllo dough also has a ...

5. The Free Dictionary - Wikipedia

   en.wikipedia.org/wiki/The_free_dictionary

   [1] [4] [7] It has a feature that allows a user to preview an article while positioning the mouse cursor over a link. One can also click on any word to look it up in the dictionary. The website has sections such as Spelling Bee, Word Pronunciation, My Word List, and Match Up. [1] It is available as a mobile app called "Dictionary app by Farlex ...

6. Filo - Wikipedia

   en.wikipedia.org/wiki/Filo

   Type. Dough. Place of origin. Ancient Greece. Main ingredients. Flour, Water, Oil. Filo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.

7. Puff pastry - Wikipedia

   en.wikipedia.org/wiki/Puff_pastry

   Puff pastry. Puff pastry, also known as pâte feuilletée, is a light, flaky pastry, its base dough (détrempe) composed of wheat flour and water. Butter or other solid fat (beurrage) is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer.

8. Pastry - Wikipedia

   en.wikipedia.org/wiki/Pastry

   Puff pastry Puff pastry has many layers that cause it to expand or "puff" when baked. Puff pastry is made using a laminated dough consisting of flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating. [23] Puff pastry come out of the oven light, flaky, and tender. Choux pastry

9. Dutch letter - Wikipedia

   en.wikipedia.org/wiki/Dutch_letter

   Dutch letters in Iowa. The Dutch letter (also referred to as banket letter, [1] almond letter, butter letter, [2] and in Dutch as banketstaaf, banketletter, boterletter, and letterbanket) is a type of pastry that is typically prepared using a mixture of flour, eggs and butter or puff pastry as its base and filled with almond paste (or persipan), dusted with sugar and shaped in an "S" or other ...