Editing Puff pastry (section)

==Variants and distinctions==
{{Further|Flaky pastry}}
[[File:Rustico leccese.jpg|thumb|right|Rustico leccese: Puff pastry filled with mozzarella, [[béchamel]], tomato, pepper and nutmeg]]

Since the process of making puff pastry is generally laborious and time-intensive, faster recipes are fairly common: known as "blitz",{{r|Suas|p=490}} "rough puff", or "[[flaky pastry]]".{{r|house cyclo}} Some of these recipes combine the butter into the ''{{lang|fr|détrempe}}'' rather than adding it in the folding process and are thus similar to a folded short crust. Many retain the layering process, but the number of steps ("turns" or "{{lang|fr|tours}}") is reduced. Alternatively, or in addition, the butter is scattered over the dough-layer surface in small pieces, or grated, rather than in a single mass or block. Time and effort to evenly distribute the fat in a single mass is thus avoided, and chilling time may be reduced as less handling of the butter generally keeps it at a lower temperature.<ref name="Suas">{{Cite book |last=Suas |first=Michel |url=https://archive.org/details/advancedbreadpas0000unse/mode/2up|title=Advanced Bread and Pastry: A Professional Approach|publisher=Delmar Cengage Learning|date=2008|isbn=978-1-4180-1169-7|location=New York |pages=490–491, 501 |language=en |url-access=subscription}}</ref> 

This process makes rough-puff more similar to another laminated pastry, [[phyllo]] (or filo). The dough for phyllo is stretched and rolled to its final pre-baking size. Layering is done immediately before baking, with a small amount of oil or melted fat (usually butter) brushed on one layer of dough, which is then topped with another layer that is also brushed with the fat; the layering is repeated as often as desired. When the phyllo bakes it becomes crispy, but since it contains somewhat less water, it does not expand to the same degree as puff pastry. Puff pastry also differs from Austrian [[strudel]] dough, or {{lang|de|strudelteig}}, which more closely resembles phyllo, in that {{lang|de|strudelteig}} is stretched (and rolled) into a very thin sheet. Most of the fat is incorporated into {{lang|de|strudelteig}}, rather than applied to sheets. For strudel, pastry layers are achieved by rolling the (lightly fat-coated) dough around the filling multiple times; some phyllo pastry dishes also use this method.

Versions of puff pastry are leavened with [[baker's yeast]] to create [[croissant]]s, [[Danish pastry]] or [[pain au chocolat]]; these may be considered as being in a category distinct from puff pastry. Such preparations are known collectively as {{lang|fr|[[Viennoiserie]]}}.