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A multi-layered pastry, which is made by combining thin layers of pastry dough with a very thin layers of butter (or other solid fat) between each layer of dough. The dough is then rolled and folded many times prior to baking. As the layered pastry bakes, steam is created by the moisture from the butter, which causes the dough to puff and separate into many flaky layers. Puff Pastry may be used as a food wrap for appetizers and small sandwiches or to make allumettes, croissants, napoleons, and palmiers.
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USDA Nutrition Facts |
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| Serving Size 1 oz |
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| Calories 551 |
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| Protein 7g |
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| Total Fat 38g |
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| Total Carbohydrates 45g |
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| Dietary Fiber 1g |
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| Sugars 0g |
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| Potassium 61mg |
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| Sodium 249mg |
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| Cholesterol 0mg |
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| Serving Size 1 oz |
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| Calories 558 |
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| Protein 7g |
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| Total Fat 38g |
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| Total Carbohydrates 45g |
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| Dietary Fiber 1g |
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| Sugars 0g |
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| Potassium 62mg |
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| Sodium 253mg |
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| Cholesterol 0mg |
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Puff Pastry term - Related Content |
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| Small, bite-sized puffs of choux dough are very versatile with different fillings. They are easily made for sandwich spreads, sweets, or ice cream desserts. |
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| A light and fluffy chocolate filling surrounded by an airy-textured puff pastry--a delicious dessert or snack with coffee and tea. |
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| Tastes just like a pumpkin pie without the crust. |
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| A light, refreshing dessert or snack. |
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| A form of rice in which the rice grains are expanded to a volume that is several times larger than their original size. Commercially prepared puffed rice is produced with a ... |
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| A kitchen tool that is used to close and secure the sides of various foods that will have filling on the inside and dough on the outside. The crimper is a utensil that seals the ... |
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| A large wooden board used to mix and knead various types of dough, such as bread, pasta and pastry. It provides a good work surface that is convenient to use and easy to clean. |
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| A kitchen utensil used for cutting pastry dough as it is being formed and prepared for baking. This tool can consist of a single wheel or two small wheels that are wooden or ... |
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| A thick, creamy filling used as a stuffing for cream puffs, éclairs, napoleons, and various pastries. Referred to in France as Crème Patisserie, this cream filling is a ... |
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