Puff pastry, frozen, ready-to-bake
Whole food · Baked Products
Photo: Wikipedia
Frozen puff pastry is a marvel of laminated dough, where hundreds of paper-thin layers of butter and flour are meticulously folded and frozen, ready to transform into a shatteringly flaky, golden-brown canvas. Its taste is rich and buttery, with a delicate, airy texture that shatters at the touch. Nutritionally, it's a high-energy food, delivering a significant amount of fat and calories per serving.
Calorie split: 5% protein · 33% carbs · 62% fat
↓ Full nutrition💚 Why it's loved
People adore it for the transformative magic it brings to home kitchens—the ability to create bakery-level, multi-layered pastries with minimal effort. Its versatility is legendary, serving as the foundation for everything from rustic galettes to refined vol-au-vents.
⚠️ Watch-outs & how to enjoy it better
Its high fat and calorie density can be a concern for those monitoring intake, and it's a common vehicle for high-sugar fillings. To counteract this, use it as a wrapper for nutrient-dense fillings like lean proteins and vegetables, practice strict portion control by making smaller pastries, and balance the meal with a large, fiber-rich side salad.
Key benefits
- Saves hours of labor-intensive lamination
- Provides a reliable, professional-quality flaky base
- Offers a neutral, buttery flavor that pairs with sweet or savory fillings
- Enables quick preparation of elegant pastries
- Long freezer shelf-life reduces waste
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The process of creating puff pastry is called 'lamination,' and a single sheet can contain over 1,000 alternating layers of butter and dough.
Full nutrition (USDA data · scales with serving)
| Water | 8.5 g |
| Energy | 551 kcal |
| Energy | 2305 kj |
| Protein | 7.3 g |
| Total lipid (fat) | 38.1 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 45.1 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 0.74 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 2.6 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 60.0 mg |
| Potassium, K | 61.0 mg |
| Sodium, Na | 249 mg |
| Zinc, Zn | 0.53 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.49 mg |
| Selenium, Se | 24.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.40 mg |
| Riboflavin | 0.28 mg |
| Niacin | 4.2 mg |
| Pantothenic acid | 0.00 mg |
| Vitamin B-6 | 0.02 mg |
| Folate, total | 78.0 ug |
| Folic acid | 65.0 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 124 ug |
| Choline, total | 6.4 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 1.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 43.0 ug |
| Vitamin E (alpha-tocopherol) | 0.54 mg |
| Vitamin K (phylloquinone) | 16.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 9.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.19 g |
| SFA 16:0 | 5.0 g |
| SFA 18:0 | 4.5 g |
| Fatty acids, total monounsaturated | 21.6 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 21.6 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.9 g |
| PUFA 18:2 | 4.6 g |
| PUFA 18:3 | 0.25 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.09 g |
| Threonine | 0.20 g |
| Isoleucine | 0.27 g |
| Leucine | 0.51 g |
| Lysine | 0.14 g |
| Methionine | 0.13 g |
| Cystine | 0.17 g |
| Phenylalanine | 0.36 g |
| Tyrosine | 0.20 g |
| Valine | 0.31 g |
| Arginine | 0.26 g |
| Histidine | 0.16 g |
| Alanine | 0.22 g |
| Aspartic acid | 0.30 g |
| Glutamic acid | 2.6 g |
| Glycine | 0.25 g |
| Proline | 0.86 g |
| Serine | 0.36 g |
FAQ
Can I re-roll puff pastry scraps?
Yes, but gently. Gather scraps into a ball, press into a disk, and chill for 30 minutes before rolling. Overworking develops gluten, which can make the final pastry tough and less flaky.
Why didn't my puff pastry rise properly?
The most common reasons are: the dough wasn't cold enough when it went into the oven, the oven wasn't fully preheated, or the pastry was pricked with a fork (which lets steam escape). Ensure it's chilled and bake in a very hot oven.
How do I get a shiny, golden finish?
Brush the surface with an egg wash (one egg beaten with a teaspoon of water or milk) before baking. For a sweeter, caramelized finish, you can sprinkle with granulated or coarse sugar.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 5.51 kcal/g · 5% calories from protein · 1.5 g fiber · 0.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.08 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.