In puff pastry dough, what is the typical weight of rolled in fat compared to the weight of flour?

In puff pastry dough, the rolled-in fat typically weighs about two times the weight of the flour. This ratio is crucial for achieving the desirable flaky texture that characterizes puff pastry. The layers of fat create separation between the layers of dough, causing them to puff during baking as moisture turns to steam. The higher fat content relative to flour ensures sufficient leavening and creates a rich, tender pastry. This balance also affects the dough's elasticity and the final product's overall mouthfeel, making it light and crispy. Keeping the ratio of fat to flour at this level is key to mastering puff pastry and getting consistent results in the kitchen.