# What kind of pastry dough is this? **URL:** \ **Category:** Cafe Society\ **Created:** [August 5, 2012, 7:56pm UTC](https://boards.straightdope.com/t/what-kind-of-pastry-dough-is-this/630539 "2012-08-05T19:56:36Z")\ **Posts on this page:** 7\ **Page:** 1
**Author:** ![Fear\_Itself](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fear_itself/32/19637_2.png) [@Fear\_Itself](https://boards.straightdope.com/u/Fear_Itself)\ **Post date:** [August 5, 2012, 7:56pm UTC](https://boards.straightdope.com/t/what-kind-of-pastry-dough-is-this/630539/1 "2012-08-05T19:56:36Z")
I listened to a podcast this morning which was about a pastry chef who is making upscale pop tarts with fancy fillings like lemon/lavender and date/bacon. He said he made the crust from a butter-based pastry dough that sounded like “paprizzay”. I don’t know how to spell it, but I have tried googling various spellings like “paprise” and “paprezai” with no joy. Any culinary arts majors that recognize this pastry dough? ---
**Author:** ![Ethilrist](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ethilrist/32/4604_2.png) [@Ethilrist](https://boards.straightdope.com/u/Ethilrist)\ **Post date:** [August 5, 2012, 7:58pm UTC](https://boards.straightdope.com/t/what-kind-of-pastry-dough-is-this/630539/2 "2012-08-05T19:58:05Z")
[Pate Brisee](http://frenchfood.about.com/od/breadandpastry/r/patebrisee.htm), maybe? ---
**Author:** ![Fear\_Itself](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fear_itself/32/19637_2.png) [@Fear\_Itself](https://boards.straightdope.com/u/Fear_Itself)\ **Post date:** [August 5, 2012, 8:02pm UTC](https://boards.straightdope.com/t/what-kind-of-pastry-dough-is-this/630539/3 "2012-08-05T20:02:55Z")
That sure sounds like it. I must have misheard it, though he only said it twice. ---
**Author:** ![OtisCampbellWasRight](https://avatars.discourse-cdn.com/v4/letter/o/d78d45/32.png) [@OtisCampbellWasRight](https://boards.straightdope.com/u/OtisCampbellWasRight)\ **Post date:** [August 6, 2012, 3:42pm UTC](https://boards.straightdope.com/t/what-kind-of-pastry-dough-is-this/630539/4 "2012-08-06T15:42:59Z")
Very likely he said “Puff Pastry.” ---
**Author:** ![Fear\_Itself](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fear_itself/32/19637_2.png) [@Fear\_Itself](https://boards.straightdope.com/u/Fear_Itself)\ **Post date:** [August 6, 2012, 3:52pm UTC](https://boards.straightdope.com/t/what-kind-of-pastry-dough-is-this/630539/5 "2012-08-06T15:52:36Z")
It was a podcast I downloaded, and I have listened to it several times. It definitly had a “Zay” sound at the end, unlike pastry. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 6, 2012, 3:58pm UTC](https://boards.straightdope.com/t/what-kind-of-pastry-dough-is-this/630539/6 "2012-08-06T15:58:56Z")
> [@Fear\_Itself](#): > > It was a podcast I downloaded, and I have listened to it several times. It definitly had a “Zay” sound at the end, unlike pastry. I’m pretty sure **Ethilrist** is right. “Paprizzay” is a perfectly reasonable transcription of how an English speaker might hear “pâte brisée.” ---
**Author:** ![MickNickMaggies](https://avatars.discourse-cdn.com/v4/letter/m/59ef9b/32.png) [@MickNickMaggies](https://boards.straightdope.com/u/MickNickMaggies)\ **Post date:** [August 6, 2012, 4:45pm UTC](https://boards.straightdope.com/t/what-kind-of-pastry-dough-is-this/630539/7 "2012-08-06T16:45:17Z")
Not only that, but Pate Brisee would be perfect. I may try this, as I can get the pre-made dough at the supermarket.