What is the difference between danish and puff pastry

The moisture in the puff pastry dough turns to steam, and together with the air folded inside, expands and pushes the layers upwards and outwards. Steam also helps Danish pastry to rise, however, yeast causes most of the rising action. Puff pastry does not contain sugar, so it is used to create both savory and sweet creations.

For example, it is used to make savory meat and cheese pies, as well as sweet fruit pies and puffs. Danish pastry contains sugar and is therefore usually only used in sweet recipes with fillers such as fruit, jam and caramelised almonds. Danish pastry is made using more butter than puff pastry, so the result is a more buttery taste. Puff pastry has many crispy layers which crack and break as they are cut. This is why puff pastry is sometimes called leafed pastry, because there are many leaves or layers to it.

It is buttery, flaky and light, and used bake crispy varieties of foods such as croissants and Allumettes. The light texture of puff pastry is partly attributed to the use of steam to get it to rise.

This is easily done in a bread machine set on the dough cycle; or in a mixer. If you use a mixer, the dough won't completely clean the bowl; it'll probably leave a narrow ring around the side, and stick at the bottom.

Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.

Cut each stick of butter in half lengthwise, to make 8 long rectangles. On a piece of floured parchment or plastic wrap, line up 4 of the butter pieces side by side, to form a rectangle. Sprinkle lightly with flour, and cover with another piece of parchment or plastic wrap. Gently pound and roll the butter until it's about 6" x 9".

The pieces may or may not meld together. If they do, great, they'll be easier to work with. If not, though, that's OK; don't stress about it. Repeat with the remaining 4 pieces of butter. You should now have two butter rectangles, about 6" x 9" each. Roll the dough into a rectangle about 12" wide and 24" long. Don't worry about being ultra-precise; this is just a guide, though you should try to get fairly close.

Place one of the butter pieces onto the center third of the dough. Fold one side over the butter to cover it. Place the other butter piece atop the folded-over dough, and fold the remaining dough up over it. You now have a rectangular "packet" of dough-enclosed butter. Pinch the open ends and side closed as best you can. Roll the dough into a 10" x 24" rectangle approximately.

Fold each side into the center; then fold one side over the other to make a rectangular packet about 6" x 10". Dust the surface of the dough with flour, wrap it in plastic wrap, and chill in the refrigerator for about 20 minutes. Remove the dough from the fridge, and again roll it into a rectangle about 10" x 24".

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