King Arthur Flour (type 55 and bread), European-style butter (cream, natural flavorings), vodka, water, salt, lemon juice.
The Leading Commercial Puff Pastry
Unbleached Enriched Wheat Flour [Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Water, Partially Hydrogenated Vegetable Shortening (Soybean And Cottonseed Oils Colored With Beta Carotene) Contains 2 Percent Or Less Of: Salt, High Fructose Corn Syrup, Wheat Gluten, Distilled Monoglycerides (From Hydrogenated Soybean Oil) And Soy Lecithin.
Top Pastry - French Puff
We make our own traditional style french puff pasty using detrempe and butter-block method with 6-7 turns, resulting in over 796 individual layers. The butter content is 70% of flour weight.
We use a balance between type 55 flour and bread flour for flakiness and flavor. Vodka reduces the water content for a flakier pastry.