The technological features of the use creamery butter in the manufacture of yeast puff pastry depending on the season of milk production are considered. The relevance of the chosen topic is due to the trends in the transition of bakeries from the use of margarine to the use of butter in confectionery and bakery products. This transition is associated with an increase in consumer demand for food products, in the manufacturing process of which hydrogenated fats, flavors, colorants and other food additives are not used. As an object of research, New Zealand butter was selected, which is identified as grass-fed one.This term means that the butter is made from the milk of cows being most of the time on free pasture and eating fresh grass. It has been studied that New Zealand butter has several advantages: high content of natural β-carotene, vitamins D, K2, and E; pure creamy taste, and aroma. During research the authors investigated the technological properties of the product on the example of the manufacture of yeast puff products.During the study, the dependence of the technological properties of New Zealand butter made from August to January on the profile of fatty acids, thermal stability, solid fat content, and β-carotene content was studied; as well as their influence on the organoleptic characteristics of finished yeast puff products. It was found out that butter made between August and October is more plastic and soft, it requires a decrease in the operating temperature of the butter by 2-4 °C, in contrast to the butter of the November-January season. Recommendations on the technological conditions for the manufacture of yeast puff products are formulated.