Grain

Puff

Puff pastry is laminated dough—butter locked in folds of flour paste—so oven heat creates dozens of crisp, airy layers. It is the base of vol-au-vents, palmiers, pie lids, sausage rolls, and millefeuille. All-butter versions taste superior; margarine-based commercial sheets are more heat-tolerant in warm kitchens. Keep dough cold while rolling so butter stays in sheets, not smears. Bake hot on a preheated tray for maximum lift; dock bases that must stay flat. Egg-wash for shine; chill cut shapes before baking to reduce shrinkage.

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Quantity

Unit

Kg Liters Whole

Note

Explore further

Inverted Puff

Pâte Feuilletée

Rough Puff

Characteristics

Preparations

CookedFreshPrepared

Traits

Culinary PartVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 321

Amount per 100 g

Total Fat 2.39 g
Saturated Fat 0.51 g
Trans Fat 0 g
Monounsaturated Fat 0.51 g
Polyunsaturated Fat 1.17 g
Cholesterol 0 mg
Sodium 4.99 mg
Salt 0.01 g
Total Carbohydrate 73.3 g
Dietary Fibre 5.83 g
Total Sugars 1.04 g
Complex / starch 63.4 g
Protein 10.1 g
Water 12.3 g

Detailed nutrients

Energy 321 kcal
Water 12.3 g
Carbohydrates 73.3 g
- Sugars 1.04 g
- Starch 63.4 g
- Fibre 5.83 g
Protein 10.1 g
Fat 2.39 g
- Saturated Fat 0.51 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.17 g
  - Omega-3 0.12 g
Vitamins 61.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.34 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 4.43 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.27 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 32.1 µg
- Vitamin C 2 mg
- Vitamin E 0.84 mg
- Vitamin K 2.1 µg
Minerals 370 mg
- Major Minerals 369 mg
  - Calcium 67 mg
  - Sodium 4.99 mg
  - Potassium 297 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.34 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 4.43 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.27 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 32.1 · vitamin-e: 0.84 · vitamin-k: 2.1 ·

Minerals

Sodium: 4.99 · Potassium: 297 · Calcium: 67 · Iron: 1.5 ·

Puff of Pastry: composition reflects this culinary part relative to the whole ingredient.

History

1800

Puff was separated in markets and kitchens as cooks specialised prep by plant or animal part.

1950

Retail packing made puff a familiar labelled form for home cooks.