Pepperidge Farm Puff Pastry Sheets 2 Count - 17.3 Oz

Pepperidge Farm Puff Pastry Sheets 2 Count - 17.3 Oz

Nutrition Facts

Serving Size: 1.5oz
Servings Per Container: 12
Calories Amount Per Serving
160
% Daily Value
Calories From Fat Amount Per serving 90
Total Fat Amount Per serving 10g 15%
Saturated Fat Amount Per serving 5g 25%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 140mg 6%
Total Carbohydrate Amount Per serving 16g 5%
Dietary Fiber Amount Per serving 1g 4%
Sugars Amount Per serving 1g
Protein Amount Per serving 3g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 6%
Made From: Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Vegetable Oils (Palm, Soybean, Hydrogenated Cottonseed), Contains 2 Percent Or Less Of: High Fructose Corn Syrup, Salt, Mono And Diglycerides, Soy Lecithin, Turmeric And Annatto Extracts For Color. Contains: Wheat, Soy
Frozen Sheets Pastry Dough

Puff Pastry is made with the same basic ingredients as pie pastry, but the dough is folded multiple times to create dozens of layers. When baked, steam makes the layers rise about 8 times higher. Pepperidge Farm Puff Pastry is ready to bake, so you can skip the work and still enjoy perfectly made golden, flaky pastry. Puff Pastry Sheets can be folded and shaped into many interesting and delicious designs.

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Product Attributes
Kosher
Warning Contains: Contains Gluten. Contains Soybean. Contains Wheat. Do not purchase if carton is open or torn.
Directions Thaw pastry sheet at room temperature 40 minutes or until easy to handle. Heat oven to 400 degrees F. Lightly grease baking sheet or line with parchment paper. Unfold pastry sheet on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles. Place pastries onto baking sheet. Bake for 15 minutes or until pastries are golden brown. Let pastries cool on baking sheet on a wire rack for 10 minutes. Split each pastry into two layers, making 24 in all. Reserve 8 top pastry layers. Keep frozen.
About the Producer PEPPERIDGE FARM
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