Nutella Pastry Puffs

Here is a simple guide to know these delicious doughs:

• Puff Pastry: Made with flour, butter, and water, this dough is made by rolling sheets of butter between sheets of dough many times over by rolling, folding, chilling, and doing it many times to achieve distinct layers. It's used for savory and sweet preparations and is leavened by water turned into steam in the oven.
• Blitz Puff Pastry: Made with flour, butter, and water, this is a faster version of a traditional puff pastry, also known as rough puff pastry or flaky pastry. The butter is incorporated into the dough, rather than rolled into it in layers, but folding and turning are still necessary. This dough is commonly used in sweet and savory pies.
• Danish Dough: Made with yeast, eggs, and sugar in addition to flour, this dough is less flaky than puff pastry and has a more bread-like texture. Because it's sweet, it's commonly used in desserts.
• Phyllo Dough: Made with flour, water, vinegar, and oil, this unleavened dough is stretched to size rather than rolled. Multiple layers of phyllo dough brushed with butter are used in many common Middle Eastern and Balkan dishes, like baklavas or spanakopitas.
• Choux Pastry: Made with flour, butter, eggs, and water, choux pastry is made on the stove, where the eggs are incorporated one by one into the dough. This pastry creates a delicate and crispy shell that's commonly used in cream puffs, eclairs, or profiteroles, as it puffs up when baked, leaving an empty space inside that can be filled with cream.