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Old 09-18-2014, 04:37 AM   #1
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Smile The most difficult recipe: The "pasta sfoglia" (the pastry)

hi my friend. I come from Italy and so I eat very often the cake with pasta sfoglia and cream or the pasta sfoglia to do the croissant. I tried often the recipe and it is very difficult and long and often I erred .
i wonder me if in other country this recipe is used so often as in Italy ?

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Old 09-18-2014, 04:44 AM   #2
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We call it "puff pastry" in the US. I've never made it myself.
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Old 09-18-2014, 08:03 AM   #3
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I made it once years and years ago. Just too much work/time when I can buy perfectly good puff pasty from the freezer section of the grocery for the limited amount of times I use it.
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Old 09-18-2014, 11:11 AM   #4
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Quote:
Originally Posted by Steve Kroll View Post
We call it "puff pastry" in the US. I've never made it myself.
I made it at school in Domestic Science but decided life is too short. I buy very good fresh and frozen puff pastry made with butter in the shops. Why keep a dog and bark yourself.

Puff pastry and croissant dough aren't the same thing though. The latter is a yeasted dough. I make those sometimes when I feel like it.
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Old 09-18-2014, 11:46 AM   #5
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My mom and I used to make it at home, back in my Soviet days, but even there they realized that it is a very good product to sell. Too much work at home, but easy done commercially. I buy a lot of it. I can eat it plain, I love it so much.
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Old 09-18-2014, 11:47 AM   #6
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I made it at school in Domestic Science but decided life is too short. I buy very good fresh and frozen puff pastry made with butter in the shops. Why keep a dog and bark yourself.

Puff pastry and croissant dough aren't the same thing though. The latter is a yeasted dough. I make those sometimes when I feel like it.
I agree. Pasta sfoglia is definitely puff pastry. If the poster is using puff pastry dough to make croissants, then that's not the proper application.
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Old 09-18-2014, 03:18 PM   #7
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yes we are right , I erred when I said that the croissand is made with pasta sfoglia, but the form of croissant deceived me
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The most difficult recipe: The "pasta sfoglia" (the pastry) hi my friend. I come from Italy and so I eat very often the cake with pasta sfoglia and cream or the pasta sfoglia to do the croissant. I tried often the recipe and it is very difficult and long and often I erred . i wonder me if in other country this recipe is used so often as in Italy ?:chef: 3 stars 1 reviews
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