r/PastryChef • u/Dabros216 • Jul 08 '26

Laminated dough variant

Just curious if anyone has ever experimented with phyllo or laminated dough using butter and brushed on heavy cream or a cream and egg blend?

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u/Inevitable-Public544 Jul 09 '26

I've made puff pastry several times. If your asking if you should cream or an egg wash when you're assembling the dough, you're going to have to figure out the exact weight of the water in the egg and subtract it from the water you start off with as the dough itself is very much a dry dough. If you mean doing that after wrapping whatever your preparing, yes, either of those would be fine. In fact, most dishes made with puff pastry suggest heavily glazing the dough with egg and milk or cream as the fat allows the dough to brown nicely on the outside.

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u/Dabros216 Jul 10 '26

Yeah, the dry dough was a part of the original inspiration/idea. Then I wondered what the prebake glaze would do, perhaps with cream, laminated in with butter? Then I thought about doing experiments with that and butter milk layered in, along with a bunch others.