Originating in France, Puff Pastry dough is often referred to as Pâte Feuilletée or leafed pastry because it has many leaves or layers. Puff pastry is the finest of doughs. It is crisp, buttery, flaky and especially light.

 

Puff Pastry makes a perfect wrapping for a variety of savory and sweet dishes.

 

Our Puff Pastry dough is made with care and love, by first enclosing a "butter block" in the dough, which is then folded and rolled out numerous times to create hundreds of alternating thin layers of pastry and butter.

 

Puff Pastry expands when baked, rising to about 8-times its original height; so a quarter-inch thickness of puff pastry dough will puff up to 2 inches high! Inside the “puff” are hundreds of flaky and thin layers, that push the dough upwards and outwards in all directions.