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  3. Cooking / Culinary

flaky pastry

Portuguese translation: massa folhada

17:15 Dec 21, 2008
English to Portuguese translations [Non-PRO]
Cooking / Culinary / recipes
English term or phrase: flaky pastry
what is "flaky pastry"? I considered "massa folhada" but in the sentence, "flaky pastry" is compared to "puff pastry" which is also "massa folhada", so what could the "flaky" be? Any ideas!
Thanks :)
Daniela
Portuguese translation:massa folhada
Explanation:
Pelo que apurei, "flaky" é massa folhada, como sempre me pareceu, mas "puff pastry" pode ser folhada, em certas situações, mas "massa de fartos" para fazer "puffs" (choux, a massa dos eclairs.) Não sei se no seu contexto ajuda.
Selected response from:

Isabel Peck
Portugal
Local time: 04:08
Grading comment
Thanks, that's what I ended up using for it ;)
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +3massa folhada
Isabel Peck
4massa filo
Maria Teresa Borges de Almeida
Summary of reference entries provided
Flaky pastry
Marlene Curtis
flaky pastry, quick puff pastry, blitz puff pastry
Carlos Quandt

  

Answers


5 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +3
massa folhada


Explanation:
Pelo que apurei, "flaky" é massa folhada, como sempre me pareceu, mas "puff pastry" pode ser folhada, em certas situações, mas "massa de fartos" para fazer "puffs" (choux, a massa dos eclairs.) Não sei se no seu contexto ajuda.

Isabel Peck
Portugal
Local time: 04:08
Works in field
Native speaker of: Native in PortuguesePortuguese, Native in EnglishEnglish
PRO pts in category: 10
Grading comment
Thanks, that's what I ended up using for it ;)

Peer comments on this answer (and responses from the answerer)
agree  Isabel Maria Almeida
17 mins
agree  Maria-Betania Ferreira
1 hr
agree  Alexandra Gouveia: Votos de um Feliz Natal :-))
1 day 18 hrs
  -> Obrigada e retribuo os seus votos.
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34 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5
massa filo


Explanation:
É um tipo de massa folhada extremamente fina, muito utilizada na cozinha grega e turca.


    Reference: http://sobretudoenada.blogs.sapo.pt/14344.html
    Reference: http://www.seleccoes.pt/Viver/Culinaria/detalhe.asp?tipo=det...
Maria Teresa Borges de Almeida
Portugal
Local time: 04:08
Works in field
Native speaker of: Native in PortuguesePortuguese
PRO pts in category: 130
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Reference comments


9 mins
Reference: Flaky pastry

Reference information:
Já foi traduzido aqui no Proz. Ver

http://www.proz.com/kudoz/portuguese_to_english/cooking_culi...

Marlene Curtis
United States
Native speaker of: Native in PortuguesePortuguese
PRO pts in category: 766
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46 mins
Reference: flaky pastry, quick puff pastry, blitz puff pastry

Reference information:
pâte feuilletée - flaky OR puff pastry

Originating in France, they call Puff pastry, Pâte Feuilletée or leafed pastry because of its many leaves or layers. Puff pastry is the king of pastries -- crisp, buttery, flaky and especially light. It is used to make a variety of crisp creations including croissants, Napoleons, Palmiers and Allumettes.

Flaky pastry is similar to puff pastry, the difference being that large lumps of shortening (ca. 1-in./2½ cm. across), (as opposed to a large rectangle of shortening), are mixed into the dough, which is then rolled and folded in a similar manner.[1]

The chunks of fat keep the rolled particles of dough separate from each other so that when the dough is baked, they become flakes. This creates a different texture from puff pastry where rectangles of dough and fat are rolled and folded in such a way that sheets of pastry in uniform layers result.

Flaky pastry is sometimes called quick puff pastry or blitz puff pastry.

QUICK PUFF PASTRY: Also known as rough puff, blitz and half pastry, is usually called "quick" because it is a way to abbreviate the lengthy process of making puff pastry. It is a cross between classic puff pastry and basic pie crust and is ideal for crisp, buttery pastries and crusts. cheese straws, and cream horns, or use it as a crust for tarts, quiches, and pot pies.

When making rough puff pastry, the butter is cut into the flour as if making a pie crust and then a scant amount of water is added and combined to make a smooth, workable dough. To make it, simply roll out the dough and give it a quick series of turns and folds as you would for classic puff pastry; the dough need not rest in between.

Though the Quick Puff Pastry results are not quite as spectacular in terms of height as reached with Classic Puff Pastry, it is just as irresistibly flaky, buttery, and tender.


    Reference: http://www.taunton.com/finecooking/articles/how-to/rough-puf...
    Reference: http://en.wikipedia.org/wiki/Flaky_pastry
Carlos Quandt
Brazil
Native speaker of: Portuguese
PRO pts in category: 4
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