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Puff pastry is a plain laminated dough that is revered to be a versatile ingredient that can easily elevate any dish. At first, this flaky pastry was baked as only cake. Puff pastry has evolved greatly since its creation in 1645. From sweet desserts to savory entrees, puff pastry is ever-present in the industry. Puff pastry is served on its own with minimal flavorings (palmiers), a component of dessert items (napoleons / mille-feuille) or main entrees (beef wellington) enhancing the flavor and texture of the finished dish. The way we eat has drastically changed in recent years, and thus recipes have followed suit. Puff pastry has evolved from an elite recipe that was “prepared […] in a locked room” (Block 2001) to a casual snack that can quickly satiate morning cravings (Decker 2021). Although there are still iterations of puff pastry that are highly intricate and fanciful, like the galette de rois, this ingredient is currently used as a quick base for other products such as fruit turnovers and cakes.


This poster, first place winner for non-STEM individual projects, was presented at the 36th Semi-Annual Dr. Janet Liou-Mark Honors & Undergraduate Research Poster Presentation, May 5, 2022. Mentor: Prof. Tracy Zimmermann (Hospitality Management).

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