Claude Lorrain's pâte feuilletée – a stacked lamination of ballooning buttery dough or détrempe for beef Wellington, maids of honour tarts, millefeuilles, mirlitons, sausage rolls or vol-au-vents
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Related clues
- It's often used in pies and canapés
- Used for apple turnovers, canapés, fleurons, palmiers, piecrusts, sausage rolls, savoury straws with Cheddar cheese and summer tarts with garden peas, this flaky dough's French name, 'feuilleté', stems from
- Type of food in layers used for cheese straws, sausage rolls, palmiers, millefeuille and salmon en croute
- Pepperidge Farm offering
- Thin layers of dough
Possible answers
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