LA HISTORIA DE LA MASA HOJALDRE

The history of puff pastry dates back to the Middle Ages, where the multi-layered technique is believed to have been developed in the Middle East and later introduced to Europe via the Silk Road. Arab pastry chefs were already using this technique, as evidenced in preparations such as mille-feuille (thousand-layered pastry). In the 17th century, French chefs perfected the technique, giving rise to modern puff pastry with the addition of butter and the creation of folds known as tourage. Since then, puff pastry has been a staple in European pastry making and has traveled the world, adapting to diverse culinary traditions. Its versatility is reflected in its presence in a wide variety of sweet and savory dishes across the globe, demonstrating its global impact on gastronomy.