puff pastry sheet (one-fourth of a 17¼-ounce

Puff pastry is a laminated dough composed of alternating layers of butter and flour-based dough, created through a technique called lamination. Originating in European cuisine, particularly France (pâte feuilletée), puff pastry is distinguished by its hundreds of thin, crisp layers that puff dramatically when baked due to steam expansion between the butter and dough layers. The pastry is typically made by encasing cold butter in a basic dough and then folding and rolling the dough repeatedly—a process called "turning"—to create the characteristic layered structure. Pre-made puff pastry sheets are commercially produced frozen or refrigerated products designed for convenience, allowing home cooks and professionals to create pastries without the time-intensive lamination process.

Puff pastry sheets serve as a versatile base for both sweet and savory applications across numerous cuisines. In European pastry-making, they are used for vol-au-vents, éclairs, mille-feuille, and Danish pastries, as well as for fruit tarts and cream pies. Savory applications include meat pies, cheese straws, empanadas, and wrapped appetizers. Puff pastry is particularly valued for its ability to rise dramatically and develop a golden, crispy exterior with a delicate, flaky crumb. Proper handling—keeping the dough cold to maintain layer separation and avoiding overworking—is essential for optimal puffing and texture. The sheets can be cut, filled, or folded into various shapes before baking.