1. Where does it come from?
Puff pastry is a yeast-free bakery product, popular for its versatility and crispy texture. While the history of puff pastry of all sorts likely goes back a millennium, its current form has been used for hundreds of years.
2. What does it taste like?
Puff pastry is a culinary canvas par excellence. With its neutral flavour and crisp, airy texture, it can easily be used with a wide variety of sweet and savoury ingredients to create thin tarts, beef Wellington, vols-au-vent, flaky party bites, trottoir pastries, or even apple-cranberry turnovers with whipped cream. When purchasing puff pastry in a store, opt for a simple version made with butter, as its aromatic profile is of a superior quality.
3. How’s it made?
The French preparation method is the most common; it’s an art form that requires precision, time and patience. First, a fat layer—traditionally butter—is wrapped in a dough made of flour and water. The dough is then rolled and folded multiple times (this process is referred to as lamination) to create a multilayered dough. As it bakes, the fat and moisture sandwiched between the layers of dough turn into steam, building up until the layers separate from one another, forming the puff pastry’s light, flaky layers.
4. Is it good for me?
Fat content usually makes up 20% to 35% of puff pastry. It plays a key role in achieving flavour, as well as beautifully puffed layers. There are therefore no easy options for reducing or replacing the amount of fat without compromising quality. As a result, puff pastry is considered a food high in fat. Savour each bite!
Want to bake with puff pastry? Be sure to try these recipes: