Spelt puff dough

The spelt puff dough is made entirely from spelt flour, which is increasingly popular and also retains all the expected and demanded characteristics – ideal layering with baking, flakiness and crumbliness and a consistently good result.

The dough is versatile, highly useful and may be used to prepare salty and sweet rolls, salty pastry, and cremeschnittee sheets.

Weight: 400g


1–2 hours


Leave the frozen dough in the packaging for 1 to 2 hours so that it thaws. Remove the packaging, roll the dough flat and form the desired shape. Put the readied dough into a moistened baking tray and smear it with a beaten egg so that it gets a nicer lustre. Before baking, pierce the dough sheet or the roll with fork. Heat the oven to 220 °C, put the prepared products into it, and diminish the temperature to 200 °C. Bake the dough and the cremeschnitte sheets for 20 to 25 minutes, and the roll for 45 minutes.


Due to its richness in minerals and fibre and a good taste, spelt is an increasingly popular modern wheat variety.