What is pastry that gets pulled apart?

Pastry that gets pulled apart is often referred to as flaky pastry. This type of pastry is made by layering butter or shortening between sheets of dough, then rolling and folding the dough multiple times to create hundreds of thin layers. When baked, the layers puff up and separate, creating a delicate, buttery texture that easily pulls apart.

Common examples of pastries that use flaky pastry include croissants, danishes, turnovers, and pie crusts. These pastries are often filled with sweet or savory fillings that complement the flaky texture of the pastry.

Flaky pastry can be challenging to make, as it requires precise rolling and folding techniques to create the layers. However, with practice and patience, anyone can master the art of making flaky pastry and enjoy the delicious creations that result.