Which specific fat is traditionally preferred by master pastry chefs to brush between the layers of dough?
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Clarified butter, or Ghee, is essential because removing the milk solids prevents the pastry from burning during the long baking process at high temperatures. It also imparts a rich, nutty fragrance and helps the delicate filo sheets achieve their signature golden crispness. Photo: Rainer Z ..., Wikimedia Commons, CC BY-SA 3.0.
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Source: Wikipedia (CC BY-SA)
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