Pastries come in a variety of different shapes and sizes, with various fillings; sweet and savoury, and both vegetarian and non-vegetarian. They are made with puff pastry, a rich, flaky pastry made with butter.
Keep at room temperature
See best before
Serving Size per 100g
|Amount per serving|
|% Daily Value|
|Total Fat 21g|
|Saturated Fat 11.66g|
|Total Carbohydrate 45.8g|
|Dietary Fiber 2.6g|
|Vitamin B6 5mg||294%|
|Percent Daily Values are based on a 2.000 calorie diet.|
Did you you know?
With puff pastry, the gaps that give it the traditional flaky apearance are made by the layers left by the fat melting being pushed - or leavened - by the water turning into steam during the baking process.
Butter is spread onto the puff pastry and then the pastry is repeatedly rolled out, folded and rolled out again before being filled and baked.
References to puff pastry appear as early as before the 17th century, when someone discovered the process of rolling butter into bread dough created a croissant-like product
The first known recipe of modern puff pastry using butter or lard appears in the Spanish recipe book Libro del Arte de Cozina, Book on the Art of Cooking, written by Domingo Hernández de Maceras and published in 1607
Since the process of making puff pastry is generally laborious and time-intensive, faster recipes are fairly common; these are known as blitz, rough puff, or flaky pastry
Puff pastry can be folded into all manner of shapes, but the most common are triangles, croissant shapes, rectangles and twists
Pastries can be made with all manner of fillings, both savoury and sweet. Popular fillings include chocolate, fruit, jam, cream and custard, as well as vegetables and meat.
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