Puff Pastry - Variants

Variants

Puff pastry can also be leavened with baker's yeast to create croissants or Danish pastry or Spanish/Portuguese milhoja and empanadilla, though such doughs are not universally known as puff pastries.

In addition, since the process of making puff pastry is generally somewhat laborious and quite time-intensive, faster recipes (known as "blitz", "rough puff", or "flaky pastry") are fairly common. Many of these recipes combine the butter into the détrempe rather than adding it in the folding process and are thus similar to a folded short crust.