Familiar even to the Egyptians, Greeks and Romans, puff pastry is a very light and very crumbly baked dough.
The first modern version of puff pastry as we know it today was invented at the end of the 18th century by French cook Marie-Antoine Carême, who made his “pâte feuilletée” using butter instead of oil, and gave precise instructions regarding the various six “turns”.
The Millefoglie d’Italia, with its 192 thin crispy layers of fine puff pastry with butter are the icon and symbol of Matilde Vicenzi’s puff pastry tradition.
Today, we jealousy guard Matilde’s recipe book. Her ideas remain a source of inspiration for our sweet creations to this day.
The traditional recipe requires a layer of butter between the folds of puff pastry dough; then, you must gently fold the dough back on itself many times.
| Nutritional Information | |||
|---|---|---|---|
| Average Values per 100g | |||
| Energy | 2216kJ /531kcal | ||
| Fat | 30g | ||
| of which: Saturates | 17.9g | ||
| Carbohydrates | 55.4g | ||
| of which: sugars | 14.5g | ||
| Protein | 7.9g | ||
| Fibre | 3.7g | ||
| Salt | 1.32g | ||
| RI = Reference Intake | |||
| Product Information | |
|---|---|
| Ingredients |
Wheat flour, sugar, butter 14% ,vegetable margarine (vegetable oils and fats, water), salt. |
| Allergen Advice | May contain traces of nuts (hazelunts, almonds) and milk product |
| Suitable for | Vegetarians |
| Produce of | Italy |
| Sizes Available | 200g |