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puff pastry sheet.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
ALSO KNOWN AS
flaky pastry sheetspuff pastry sheetsflaky pastry sheetpâte feuilletée
SERVING
CALORIES
551
PROTEIN
7.3g
CARBS
45.1g
FAT
38.1g
FIBER
1.5g
Per 100 g, it provides 16.1 µg of vitamin K.
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories551kcal—
Protein7.3g15%
Carbohydrates45.1g16%
Fiber1.5g5%
Sugar0.74g1%
Total fat38.1g49%
Saturated fat9.6g48%
Cholesterol13mg4%
Water8.5g—
MINERALS
Sodium249mg11%
Potassium61mg1%
Calcium10mg1%
Iron2.6mg14%
Magnesium16mg4%
Phosphorus60mg5%
Zinc0.53mg5%
Copper0.11mg12%
Manganese0.49mg21%
Selenium24.2µg44%
VITAMINS
Vitamin A0µg0%
Vitamin C0mg0%
Vitamin D0µg0%
Vitamin E0.54mg4%
Vitamin K16.1µg13%
Thiamin (B1)0.40mg33%
Riboflavin (B2)0.28mg22%
Niacin (B3)4.2mg26%
Pantothenic acid (B5)0mg0%
Vitamin B60.02mg1%
Folate (B9)78µg20%
Vitamin B120µg0%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 oz28.4g
1 lb453.6g
1 piece250g
HEALTH BENEFITS
Why eat it.
- ✓Provides a versatile base for various dishes, allowing for creative culinary applications.
- ✓Can be used to create appealing and satisfying meals or desserts.
COOKING TIPS
In the kitchen.
- 1Thaw pastry until it is pliable but still cold to the touch before using.
- 2Bake in a hot, preheated oven (around 400°F or 200°C) for maximum puff and a flaky texture.
- 3Handle the dough minimally to prevent the fat layers from melting, which compromises the rise.
- 4For a golden, glossy finish, brush with an egg wash before baking.
STORAGE
Keep it fresh.
- Store frozen sheets in their original packaging at 0°F (-18°C) for up to 12 months.
- Once thawed, keep wrapped in the refrigerator and use within 2-3 days; do not refreeze.
- Baked puff pastry is best eaten fresh but can be stored in an airtight container at room temperature for 1-2 days.
FAQ
Frequently asked questions.
Is puff pastry healthy?
Puff pastry is generally not considered a health food due to its high calorie and fat content, primarily from butter or other fats used to create its flaky layers. While it provides a versatile base for various dishes, it's best enjoyed in moderation as part of a balanced diet.
What are the nutritional values of puff pastry?
Per 100g, puff pastry typically contains around 551 calories, 7.3g of protein, 45.1g of carbohydrates, and a significant 38.1g of fat. This makes it a calorie-dense ingredient, so portion control is important.
Is puff pastry vegan?
Traditional puff pastry is not vegan as it often contains butter, a dairy product. However, many brands offer vegan-friendly versions made with vegetable-based fats like margarine or shortening, so always check the ingredient list.
How do you prepare and bake puff pastry?
Most store-bought puff pastry comes frozen and needs to be thawed in the refrigerator before use. Once thawed, unfold it gently, fill or shape as desired, and bake in a preheated oven, usually around 400°F (200°C), until golden brown and puffed, typically 15-25 minutes depending on the recipe.
What are some common uses for puff pastry?
Puff pastry is incredibly versatile and can be used for both sweet and savory dishes. Common uses include tarts, turnovers, pot pie toppings, sausage rolls, vol-au-vents, palmiers, and various pastries and desserts.
How should I store puff pastry?
Unopened frozen puff pastry should be stored in the freezer until ready to use. Once thawed, it can be kept in the refrigerator for 1-2 days. If you've baked it, store leftovers in an airtight container at room temperature for a day or two, or refrigerate for longer.
Can I freeze puff pastry?
Yes, puff pastry is typically sold frozen and can be stored in the freezer for several months (check package for specific dates). You can also refreeze unbaked, unused portions of thawed puff pastry, though its flakiness might be slightly reduced.
What makes puff pastry puff up?
The 'puff' in puff pastry comes from the many layers of dough and fat (like butter or margarine). As it bakes, the water in the dough layers turns to steam, which gets trapped between the fat layers, forcing them apart and creating the characteristic light, airy, and flaky texture.
RECIPES
Cook with puff pastry sheet.
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