Puff Pastry

For imaginative sweet and savoury creations, Puff Pastry Sheet is what you need!

Puff Pastry sheet is made of alternating layers of dough and butter that, during baking, separate into successive fine sheets.
Known since antiquity to the Egyptians, Greeks and Romans, the oldest information discovered about the process of Puff pastry production is in a recipe dating from 600 AD.

Puff pastry is made with durum flour, butter or vegetable margarine, salt and water. Proper and careful processing of the ingredients results in the air being trapped among the various layers of dough and butter. Thus, during baking, the air expands and pushes the layers of dough upwards, creating a wonderfully airy and crispy result.

Puff pastry is used to embrace with its unique texture and aroma every savoury and sweet pie, val-au-vent, but also millefeuille, strudel, and many other recipes.

Chryssi Zymi masterfully combines those cooking secrets with the finest ingredients and lovingly creates airy and malleable Puff Pastry sheets to fill your table with delicious homemade creations!

Slogan: Puff pastry sheets from Chryssi Zymi, for many layers of refined, fragrant delight!

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Puff pastry

dictionary

Puff pastry

Puff pastry is a type of pastry sheet made with alternating layers of dough and butter, which separates into dozens of slim layers during baking. It is fluffy, with a buttery taste, and is found in a multitude of dishes, such as savoury pies and tarts, as well as millefeuilles, croissants, palmiers, etc.

Quiche

A kind of open-faced pie (tart) with a crispy puff pastry base and a savoury filling of vegetables, cheese, bacon and light béchamel or sour cream and eggs. The most famous quiche is quiche lorraine with ham or bacon and cheese.

Shortcrust pastry (Kourou)

Kourou dough is made with flour, butter, eggs and milk, and, when baked, it becomes biscuity and crumbly. It is used for pies, tarts and mini pies with a savoury or sweet filling.

tips

To keep it crispy without puffing up too much, you can pierce the surface of the puff pastry sheet with a fork as soon as you lay it on the baking tray.

For a shiny, golden-brown pie crust, brush with whisked egg before baking.

Once you take the baked pie out of the oven, make sure that it has completely cooled down before covering it. This way, the pastry sheets will remain crispy.