Very elastic dough that is kneaded in... mid-air. The dough is divided into small balls that are allowed the appropriate time to rise and double in volume. From each ball of dough, the baker creates a fine, almost transparently thin, sheet. Then, the sheet is tossed in the air to spread; it takes expertise to prevent it from tearing!
Puff pastry is a type of pastry sheet made with alternating layers of dough and butter, which separates into dozens of slim layers during baking. It is fluffy, with a buttery taste, and is found in a multitude of dishes, such as savoury pies and tarts, as well as millefeuilles, croissants, palmiers, etc.
For a delightfully tasty surprise, add some of your pie filling or another relevant ingredient in the crumb formed on the sealed edges of your pie.
Ensure that there is balance between the amount of the pie filling and the sheets, so that the tart pieces are not too heavy and can be nicely cut.
For a pie with Traditional Greek Filo (chilled dough), it is best to use a round 36cm diameter baking pan. There, you can easily wrap the edges and slightly crimp the surface layers of the pie.
Once you take the baked pie out of the oven, make sure that it has completely cooled down before covering it. This way, the pastry sheets will remain crispy.
