{ "items" : [
    { "id" : "http://dbpedia.org/resource/Puff_pastry"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "In baking, puff pastry, also referred to as \"pâte feuilletée,\" is a light, flaky, mechanically leavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a laminated dough composed of two elements: a \"dough packet\", the détrempe and a \"butter packet\" or other solid fat, the beurrage. In classic puff pastry, an envelope is formed by placing the beurrage inside the détrempe." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Puff pastry" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Pate_feuilletee_2.jpg" ] ,
        "http://dbpedia.org/ontology/alias" : [ "Water dough, détrempe, pâte feuilletée" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/France" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Butter" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "Butter, flour, water." ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Pate_feuilletee_2.jpg?width=300" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Pastry"] } } }
