Why is puff pastry unhealthy?

puff pastry

What you should know about puff pastry

Airy, crispy and tender at the same time: no wonder that with puff pastry even iron calorie counters get weak quickly! Its special texture makes this king of dough simply irresistible.

This applies to practically all of Europe, although puff pastry can vary from country to country. Basically it consists of flour and fat or butter.

But with German puff pastry, for example, the fat layers are on the inside and are covered by the base dough, while the French do it the other way round and wrap the base dough in layers of fat.

The variant from the Netherlands, also known as “lightning puff pastry”, works differently: Here, the fat is preferably worked into the dough in the form of cubes and it is not allowed to rest.

These are, in turn, extremely important here and in France, because here puff pastry has to be pulled ("toured") again and again. This means the multiple rolling out and incorporation of butter or margarine into the dough. Puff pastry goes through up to 108 such “tours” at the baker's or confectioner's before it goes to the oven.

This process makes a good puff pastry, but it takes several hours and takes a lot of practice. Fortunately for all fans of the flaky delicacy, puff pastry has long been available ready-made - not only from the freezer as it used to be, but also in foil from the refrigerated shelf.

By the way, in Germany there are strict rules for puff pastry: it can only consist of flour and fat. A minimum of 620 g of butter, other milk fat or margarine per kilo is also required. Sugar doesn't belong in it - that's why it's wonderfully sweet as well as savory.

Yeast is also taboo in puff pastry. The reason why it still rises so wonderfully lightly and airy has a very simple reason: When baking, the water evaporates from the butter, causing the dough to rise layer by layer.

How healthy is puff pastry actually?

You probably already guessed it: you can't really call puff pastry extremely healthy. Certainly, the abundant butter it contains brings protein and other nutrients into play - but above all it provides a lot of fat, and in addition the less cheap saturated fatty acids.

So there's something to the fact that puff pastry easily turns into hip gold. On the other hand, you can comfort yourself with the fact that you normally only eat a few grams of the airy dough: it is seldom more than 30-50 g per serving.

The fact that there is nothing in it except butter, flour and a little water makes puff pastry appealing to all health-conscious people.

Nevertheless, of course: puff pastry is better enjoyed in moderation.

Nutritional values ​​of puff pastry per 100 grams (on average)
protein5.5 g
fat23 g
carbohydrates36 g
Fiber1.5 g

Shopping and cooking tips for puff pastry:

Purchasing: You can buy frozen puff pastry in every supermarket and discounter. It is particularly useful for the supply. Good for small households: You can remove individual leaves and put the rest on ice again.

You can also find fresh puff pastry in the supermarket refrigerated shelves more and more often. Many find it even more delicious than the frozen version. Of course, it only lasts a limited time in the refrigerator.

Storage: Frozen puff pastry will keep for at least a year at minus 18 ° C. Store fresh puff pastry in the refrigerator and observe the best-before date!

Preparation: Compared to making it yourself, handling finished puff pastry is really child's play: Simply defrost or defrost frozen puff pastry according to the instructions on the packaging; You can use fresh puff pastry straight from the foil pack.

Depending on the recipe, you may have to roll out the puff pastry - dust the work surface and dough with a little flour.

A sharp knife is suitable for shaping and cutting; Depending on the recipe, you may also need cookie cutters.

Preparation tips for puff pastry

Hardly any other dough is as incredibly versatile as puff pastry. It tastes both sweet and savory combined delicious, and it is suitable for almost all occasions:

You can use puff pastry to coat meat and fish, put a hood on fine soups and bake wonderful small and large pies.

In addition, puff pastry is of course the perfect basis for small pieces and large cakes.

But it doesn't always have to be that much effort - one of the strengths of puff pastry is that you can conjure up something delicious out of it.

For example, no one can resist a snack with retro charm such as "sausages in a dressing gown": Roll out ½ puff pastry and cut into strips of 2.5 cm each. Brush lightly with water and wrap 4 Vienna sausages with it. Brush with the beaten egg, bake at 220 ° C until golden brown.

An eternally current party snack, the beloved cheese pastry, is also super quick - besides puff pastry, all you need is some grated cheese, spices and, if you like, poppy seeds, sesame or other seeds.