Puff pastry

Also called puff paste and water dough

Puff pastry is a flaky pastry made with wheat flour and water. Cooks bake it, and it becomes crisp.

Contains gluten
Allergen: wheat
Allergen: gluten cereals

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category: Breads & baking
Texture: Flaky, crisp
Cooked most in: Europe, Africa
Top country: Algeria
Dishes: 7 in the catalogue

Photo: Moonsun1981 · CC BY-SA 3.0 · Wikimedia Commons

In the kitchen

How to use puff pastry

Typical ways to cook or use it

Bake

Made from

Preparing it

Roll and fold the dough repeatedly, resting it between rounds, to enclose layers of solid butter.

Cooking with it

In the oven, fat melts and steam expands, lifting the pastry layers apart. Contact with hot fat makes the layers crisp.

Flavour

Taste and texture

Texture

Flaky

Texture, cooked

Crisp

Around the world

Where puff pastry is cooked

7 dishes in the catalogue use puff pastry. Here is where they come from.

Dishes by continent

Europe4
Africa2

Countries whose dishes use it most

Counts are catalogued dishes from each country that list puff pastry among their ingredients.

Origins

1611 · Spain
A Spanish cookbook published in 1611 included several puff pastry recipes.

On the table

Dishes made with puff pastry

4 of the 7 catalogued dishes that use it, spread across the countries they come from.

Frita
Algeria
Mille-feuille
France
Napoleon cake
France
Pantxineta

Dish lists come from Wikidata; a dish counts when its recorded ingredients include puff pastry.

Good to know

Diet and allergens: puff pastry in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Allergens: Contains: wheat, gluten cereals
Gluten: Contains

Family

Related forms

A kind of: pastry