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The Pastry Puffins are very delicious, and the members of our church enjoy that we share samples with them while the fundraiser is being held.”

There are four commonly known types of puff pastry—'half,' 'three-quarter,' 'full' and 'inverted puff. The terms describe the amount of fat to the weight of flour.

Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage). The butter is put inside the dough (or vice versa), making a paton that is repeatedly folded and rolled out before baking.

Pastry Puffins® Flavors include: Apple, Blueberry Cream, Cherry, Cinnamon, and Strawberry Cream.

Every fold adds new layers, and before long, a sheet of puff pastry contains hundreds of individual layers of flour and butter. Filo is a much drier dough that's stretched into paper-thin sheets, and it's layered with melted butter or oil much in the same way you layer sauce and noodles to make lasagna.

Puff pastry is a light and flaky pastry made from a laminated dough, or dough that is made by alternating layers of butter and dough. The only ingredients used to make puff pastry are butter, salt, water, and flour — no leavening agents are required.

The Pastry Puffins are very delicious, and the members of our church enjoy that we share samples with them while the fundraiser is being held.”