Flaky Pastry Dough
Flaky Pastry Dough, also known as puff pastry, is a light, layered pastry made by repeatedly folding butter into dough to create hundreds of thin, crisp layers when baked. It's a foundational element in both sweet and savory dishes, from croissants and turnovers to beef Wellington. While its origins trace back to France, where it was perfected in the 19th century, similar layered doughs are found in cuisines worldwide.
🍽️ Nutrition at a glance
This dough is very high in fat and calories, primarily from the large amount of butter used to create its signature flaky texture. It provides a significant source of energy but is relatively low in protein and fiber.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 5 g |
| Carbs | 30 g |
| Fat | 35 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 300 mg |
| Vitamin A | 15% DV |
| Vitamin D | 2% DV |
| Calcium | 4% DV |
| Iron | 10% DV |
| Potassium | 50 mg |
| Selenium | 12% DV |
Per 1 sheet (approximately 95 g) · estimated, varies by recipe
💡 What's interesting
The magic of puff pastry lies in its lamination process; the water in the butter turns to steam during baking, puffing up the hundreds of dough layers into a delicate, airy structure without any leavening agents.
