Flaky Pastry

Flaky pastry is similar to puff pastry, the difference being that large lumps of shortening (ca. 1-in./2½ cm. across), (as opposed to a large rectangle of shortening),that are mixed into the dough, which is then rolled and folded in a similar manner.
The chunks of fat keep the rolled particles of dough separate from each other so that when the dough is baked, they become flakes. This creates a different texture from puff pastry where rectangles of dough and fat are rolled and folded in such a way that sheets of pastry in uniform layers result.


Flaky pastry is sometimes called quick puff pastry or blitz puff pastry.