Puff pastry
Laminated dough that rises into crisp, flaky layers when baked.
What it offers and why to use it
Puff pastry is laminated dough made with alternating layers of dough and fat. In a hot oven, steam separates the layers to create a crisp, light and flaky texture.
Mild and buttery, with a crisp exterior and light, flaky layers.
From shopping to cooking
Choose
Choose chilled or frozen pastry with intact packaging and enough size for the recipe. Check whether it is all-butter and review allergens.
Store
Keep chilled and use by the stated date, or freeze as directed. Work while cold and return it to the fridge if the fat begins to soften.
Prepare
Roll only if required, cut with a sharp knife, avoid crushing the edges and bake in a fully preheated oven until well risen and golden.
How to make the most of it
Good pairings
Pairs with vegetables, cheese, meat, fish, fruit, custard, chocolate and nuts.
How to substitute it
Shortcrust or filo pastry may suit some recipes, but neither produces the same rise or texture and the method must be adapted.
Recipes with puff pastry
Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →
