Wickramarachchi, K.Sissons, M.Cauvain, S.2015-06-112015-06-112015International Journal of Food Science and Technology, 2015; 50(5):1065-10750950-54231365-2621http://hdl.handle.net/2440/92199Puff pastry is a popular nonleavened pastry product with unique textural properties. Puff pastry is processed from laminated dough, comprising alternating and discrete layers of dough and fat. Puff pastry quality can vary substantially depending on the raw material quality and production processes. The high fat content of commercial puff pastry usually containing significant amounts of saturated and trans fats, which are known to be associated with potential health risks, has led to increased demand for lower fat baked products. This review discusses the puff pastry production process and factors affecting puff pastry quality together with strategies to reduce total fat content and improving the fat composition in puff pastries.en© 2015 Institute of Food Science and TechnologyLaminated dough; puff pastry; reduced-fat puff pastry; saturated fat; trans fat.Journal article003003018410.1111/ijfs.127542-s2.0-84927785781187935