In baking, a flaky pastry (also known as a quick puff pastry or blitz puff pastry)[1] is a light, flaky, unleavened pastry, similar to a puff pastry. The main difference is that, in a flaky pastry, large lumps of shortening (approximately 1-in./2½ cm. across), are mixed into the dough, as opposed to a large rectangle of shortening with a puff pastry. The dough is then rolled and folded in a similar manner to the puff pastry.[2]
The chunks of shortening keep the rolled particles of dough in the pastry separate from each other, so that when the dough is baked they become flakes. This creates a different texture from a puff pastry, where rectangles of dough and fat are rolled and folded together in such a way that the result is a number of uniformed sheets of pastry. It is used to make pasties, turnovers and sausage rolls and plaits.