Which pastry dough is made with very thin sheets of flour and water?

• A. Phyllo dough
• B. Puff pastry
• C. Shortcrust pastry
• D. Danish pastry

Answer: (A)

Phyllo dough is defined by its paper-thin sheets of flour and water. The dough is stretched into extremely thin sheets, usually brushed with fat between layers to build crisp, flaky pastries without any interior leavening. This creates the delicate, nearly translucent sheets used in dishes like baklava and spanakopita.

Puff pastry, by contrast, relies on many laminated fat-filled layers and steam to puff up, not on ultra-thin sheets of dough. Shortcrust pastry is a simple mix of flour and fat that yields a crumbly crust, not sheets. Danish pastry uses a yeast-leavened laminated dough, resulting in a rich, airy texture rather than thin sheets.