Question

A light, flaky, rich pastry made by rolling dough with butter
and folding it to make layers.​

Answer 1

Answer:

The most flaky, tender crust comes down to a simple 3:2:1 ratio of ingredients—flour, fat, water— no actual recipe needed

Answer 2

Is a light, flaky, rich pastry made by rolling dough with butter and folding it to form layers used for tarts and napoleons etc.

Explanation:

• Flaky pastry is also known as quick pastry, blitz pastry or rough puff is a light and flaky unleavened pastry that is similar to but distinct from puff pastry.
• Puff pastry is made by folding solid layers of fat in between a flour and water dough.
• Filo is a much drier dough that's stretched into paper thin sheets and it's layered with melted butter or oil much in the same way you layer sauce and noodles to make lasagna.
• Puff pastry starts out as a lean dough of just water and flour. In the oven the water in the layers of dough (and some water in the butter) turns into steam.
• This steam has just enough force to puff up each thin sheet of dough before evaporating into the oven.