Puff pastry

Puff pastry is a light, flaky, and buttery pastry made from a laminated dough of flour, water, and butter. Originating from France, it is created by repeatedly folding butter into the dough to create hundreds of distinct, airy layers that puff up when baked. It serves as a versatile base for both sweet and savory dishes, from croissants to meat pies.

🍳 View the full Puff pastry recipe →

🍽️ Nutrition at a glance

Puff pastry is very high in fat and carbohydrates, with a relatively low protein content, making it a calorie-dense food. A single serving (about 100g) can contain roughly 550 calories, primarily from butter and refined flour.

Nutrition breakdown

Calories	270 kcal
Protein	3.5 g
Carbs	22 g
Fat	19 g
Fiber	1 g
Sugar	1 g
Sodium	200 mg
Vitamin B1 (Thiamin)	0.15 mg
Vitamin B2 (Riboflavin)	0.1 mg
Niacin (B3)	1.8 mg
Folate	35 µg
Iron	1.2 mg
Calcium	15 mg
Phosphorus	40 mg
Magnesium	8 mg

Per 1 piece (approx. 50 g) · estimated, varies by recipe

💡 What's interesting

The magic of puff pastry lies in its lamination process, where steam from the butter's water content creates the signature lift and flaky texture without any leavening agents. This technique is a cornerstone of French patisserie and is considered a test of a baker's skill.