What is a scaly pastry?

Flanky pastry is somewhat similar to puff pastry and uses a combination of dough and fat to create a scaly light pastry. Traditional pastries can be quite difficult to produce properly, because the resulting pastry consists of alternating fat layers, such as butter and dough that inflates when it is baked. On the other hand, the scaly pastry consists of a dough in which fat is added in the production of dough, similar to biscuits or cake dough, creating pastries that are scaly and light, but without distinct layers found in the roast. Bread, this type of pastry is in certain ways similar to puffish bread. Both basically consist of a relatively simple dough, usually only flour and water with a little sugar or salt mixed with fat. The type of fat used to make scaly pastry may vary, usually based on any type of fat is mostly used in a given culture, although lard, butter and shortening are quite common.

Although both types of pastries consist of dough and fat, the way each of them is incorporated is separated. Puff pastry usually consists of a leaf dough, which is introduced, above which one or more leaves of cold fat, such as butter is distributed. This is then folded on itself and rolls again. The process of folding and rolling is repeated until leaf pastry does not become many alternating layers of dough and fat, creating fluffs and swelling associated with such pastries.

, however, pastry flashes usually consist of a simple dough, to which pieces or cubes of cold fat, such as butter or shorten are added. These pieces are operated, either by hand or with a fork or pastry cutter to form pockets of fat in a larger body. When such pastries are baked, these pockets create a scaly texture. Since the scaly pastry does not have layers of dough and fat found in inflated pastries, it does not create swelling that stems from these layers.