Ingredient encyclopedia

Puff pastry

A laminated pastry whose alternating dough and fat layers separate as steam forms in baking.

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US season & availability

Available year-round in US supermarkets; not a local harvest calendar.

How to choose

Buy frozen ready-to-bake puff pastry, not phyllo; check butter or vegetable-fat ingredients.

How to store

Keep frozen until needed; thaw following the package, then keep refrigerated rather than leaving warm.

Prep with confidence

Thaw as directed, keep cool and cut cleanly; warm sticky dough loses definition.

Nutrition reference · per 100 g

Food form in this reference: Frozen ready-to-bake pastry, not baked

Values are for 100 g of the USDA reference food named below, not a serving or the recipe shown. Raw/cooked state, edible portion, variety and brand matter. Missing values are omitted, never treated as zero.

100 g is a comparison basis, not a suggested portion — especially for salt, oil, spices and sweeteners.

Fiber: 1.5 g
Fat: 38.1 g
Carbohydrate: 45.1 g
Energy: 551 kcal
Sodium: 249 mg
Protein: 7.3 g

More reported vitamins & minerals

Vitamin A (RAE): 0 µg RAE
Calcium: 10 mg
Potassium: 61 mg
Iron: 2.56 mg
Vitamin C: 0 mg

USDA reference food (original record): Puff pastry, frozen, ready-to-bake
USDA FoodData Central · SR Legacy · FDC ID 172790 · 100 g

Sources & editorial method →

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Every recipe below lists this ingredient. Read the recipe for its exact form, amount, equipment and allergens.

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Beans make the pot hearty; cornbread catches the sauce. Tart cranberry and creamy brie finish in small bites. Vegetarian, not vegan; contains dairy, egg and wheat.

A menu suggestion, not a single recipe. Each dish keeps its own yield and cooking instructions.

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