Yeast or yeast-free: which puff pastry to choose
Probably, any housewife who came across a recipe for baking with puff pastry had to rack her brains over which one to choose – yeast or yeast-free.
Therefore, in this article we will try to give a comprehensive answer to the question that worries you.
First, let's tell you what these two types of tests are.
To prepare unleavened puff pastry, which is also called unleavened, flour, water, salt and butter are used. Products made from it are thin and crumbly.
In yeast dough, they put much less butter, but still add yeast - such baked goods can be described as fluffy and soft.
Hence the conclusion: yeast-free puff pastry is suitable for baking Napoleon cakes, cream tubes or puff pastries with filling – no matter whether sweet or salty.
This option is also great for making tartlets, strudels or cookies.
But yeast puff pastry should be used in the process of preparing baked goods and savory pastries: pies, buns, croissants, cakes, pizza, etc.
