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Pasta, noodles & bread · Pastry & wrappers

All-butter puff pastry

Pastry laminated with many layers of butter that steam apart in the oven into tall, flaky, buttery leaves.

Also called: puff pastry, pâte feuilletée, milföy

9 recipes with it

What it is

Puff pastry is made by folding a block of butter into a lean dough and rolling and folding it repeatedly to create hundreds of thin layers. In a hot oven, water in the butter and dough turns to steam and lifts the layers apart. All-butter versions taste richest; some shop-bought pastry uses vegetable fat instead. Rough puff is a quicker homemade version, and croissant dough is similar but yeasted.

How it’s used

  • Sausage rolls and pasties
  • Pie lids and beef Wellington
  • Tarte tatin and fruit tarts
  • Palmiers and cheese straws
  • Vol-au-vents

Characteristics

Texture
Crisp, flaky and buttery.
When cooked
Keep cold and handle little; cut with a sharp knife (don't drag) and avoid egg wash on cut edges so layers rise freely.
Sold as
frozen, fresh
Cooking uses
Suitable for baking

Storage

Frozen. Freeze until needed and thaw in the fridge; chilled packs follow the use-by date.

Diet, allergens and safety

Contains Wheat, Gluten, Milk.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains wheat, gluten and milk (all-butter).

Nutrition per 100 g

Energy
551 kcal
Protein
7.3 g
Carbohydrate
45.1 g
Fat
38.1 g
Fibre
1.5 g
Sugars
0.74 g

USDA FoodData Central: Puff pastry, frozen, ready-to-bake (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Filo pastry — Brush several sheets with butter for a lighter, crisper but less rich top.

Related ingredients

Recipes with all-butter puff pastry

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