Why is there fat in flaky puff pastry?

The fat in flaky puff pastry is essential to creating the flaky layers and light, airy texture that puff pastry is known for. When the pastry is made, the butter is laminated into the dough in multiple layers. As the pastry bakes, the layers of butter melt and create steam, which causes the pastry to puff up.

The fat also helps to keep the pastry from becoming too dry and brittle. The fat acts as a barrier between the layers of dough, preventing them from sticking together and creating a dense texture.

The type of fat used in puff pastry also plays a role in the final texture of the pastry. Butter is the most common type of fat used, as it produces a rich, buttery flavor and tender texture. Other types of fat, such as shortening or margarine, can also be used, but they may not produce the same results as butter.

The amount of fat in puff pastry also affects the texture of the pastry. A pastry with more fat will be richer and flakier, while a pastry with less fat will be lighter and crisper.

Overall, the fat in flaky puff pastry is essential to creating the characteristic texture and flavor of this delicious pastry.