Puff pastry is a crumbly and delicate pastry, prepared exclusively with flour and butter, in equal parts, with the addition of water and salt. It requires a long process (that is why today it is often replaced with ready-made puff pastry), as the various phases of the dough must be interrupted to rest in the fridge and be 'flipped' ( the dough that forms at the end of each stage must be turned 90 ° before being rolled out with a rolling pin and folded again into three). It is exactly this procedure that gives it an extraordinary lightness.

It is also used to make savoury pies, crust preparations and vol-au-vent.