Definition of Puff paste

1. Noun. Dough used for very light flaky rich pastries.

Exact synonyms: Pate Feuillete
Generic synonyms: Pastry, Pastry Dough
Specialized synonyms: Phyllo



Puff Paste Pictures

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Lexicographical Neighbors of Puff Paste

puerperal fever
puerperal fevers
puerperia
puerperium
puerperous
puers
puff-leg
puff-legged
puff-legs
puff-pastry
puff adder
puff batter
puff of air
puff out
puff paste (current term)
puff pastries
puff pastry
puff piece
puff pieces
puff the magic dragon
puff up
puffadder
puffadders
puffball
puffbird
puffbirds
puffed
puffed-rice

Literary usage of Puff paste

Below you will find example usage of this term as found in modern and/or classical literature:

1. A New System of Domestic Cookery: Formed Upon Principles of Economy and by Maria Eliza Ketelby Rundell (1824)
"Rich puff paste. Puff's may be made of any sort of fruit, but it should be prepared first with sugar. A quicker oven than for short crust. Lay a paper over, ..."

2. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"Roll puff paste one-quarter inch thick, shape with a patty cutter, first dipped ... Trimmings from puff paste should be carefully laid on top of each other, ..."

3. The Improved Housewife: Or Book of Receipts, with Engravings for Marketing by A. L. Webster (1855)
"puff paste. To make puff paste for one soup plate pie, for four small shells ; (or for two puddings :) take ten ounces of sifted flour, eight ounces of best ..."

4. Mrs. Putnam's Receipt Book: And Young Housekeeper's Assistant by Elizabeth H. Putnam (1869)
"Line small plates with a puff paste, and put a rim on of the same ; fill the plates, and bake them until the crust is done. TARTS OF PRESERVED FRUIT. ..."

5. The Home Cook Book: A Collection of Practical Receipts by Expert Cooks (1905)
"When butter alone is used, except for puff paste, the crust will be tough. All lard produces tender paste, but it is white and tasteless. ..."

6. Mrs. Putnam's Receipt Book: And Young Housekeeper's Assistant by E. Putnam (1869)
"Line small plates with a puff paste, and put a rim on of the same ; fill the plates, and bake them until the crust is done. TARTS OP PRESERVED FRUIT. ..."

7. Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice by Eliza Acton (1858)
"Lay a border of English puff-paste, or of cream-crust round the dish, just dip the apples into water, arrange them very compactly in it, higher in the ..."

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