Linked from

The 8 pages that link to Puff pastry, each with the reason it gives.

• Leavening agentBroader topic: Steam expands between layers to produce lift without yeast or baking powder.

• MargarineBroader topic: Specialty margarine can replace butter in the fat layers of puff pastry.

• PastryBroader topic: Its dramatic lift demonstrates how steam separates layers of dough and fat.

• Shortcrust pastryCompared with: Its layered lift contrasts with shortcrust’s compact, crumbly texture.

• BaklavaCompared with: Its layers expand through steam, unlike baklava’s manually stacked filo sheets.

• Choux pastryCompared with: Unlike choux, it gets its lift from laminated layers rather than a wet cooked paste.

• Egg tartRelated: Its layered shell gives some Cantonese egg tarts a crisp, flaky texture.

• Meat pieRelated: Its lift and crisp layers often provide a meat pie’s top crust.