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Puff Pastry


	Puff pastry, called pâte feuilletée in French, is a rich but delicate and flaky multilayered pastry. It is prepared by repeatedly layering thin sheets of pastry dough with bits of butter and rolling and folding. When baked, the moisture in the melting butter creates steam, causing the pastry to puff and separate into crispy layers. Puff pastry is used to make pastry shells and Napoleons. It is also the method used to make croissants. Ready-to-bake pastry shells and puff pastry dough may be purchased frozen in most large supermarkets.