A pastry made with a flour and water dough that has pieces of fat folded into it. The pastry is similar to puff pastry, but folded less often. Flaky pastry (like all layered pastries) is cooked at higher temperatures than normal pastry so the layers rise and the dough cooks before the fat has time to melt and run out. When making flaky pastry, it is important to chill all ingredients or the fat may melt and run out of the pastry. If your kitchen is warm or the pastry gets warm and sticky, chill the pastry for about 20 minutes between each roll and fold. Use flaky pastry for pie or tart cases, as a base for pissaladière or pizza–style toppings. Store in the fridge for 2 days or freeze for up to 3 months.