What distinguishes reversed puff pastry?

Reversed puff pastry, also known as inverse puff pastry, is characterized by the technique in which the butter is enclosed by the dough rather than the other way around. This method involves rolling out the dough to create a large layer that wraps around a block of butter, which is then folded and rolled out into layers. This unique structure alters the way the pastry puffs during baking compared to traditional puff pastry, resulting in a distinct texture and flavor.

The process of having the butter enveloped by the dough allows for an even distribution of fat within the layers as the pastry bakes. Consequently, this technique can produce a lighter, flakier pastry with more pronounced layers. The method used in reversed puff pastry also requires careful handling to maintain the integrity of the butter and ensure it doesn't melt into the dough before the pastry is baked, which is vital for achieving the desired puff and flakiness.

The incorrect options relate to features that either do not apply to reversed puff pastry or are characteristics associated with other types of pastry.