Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling.[1] During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product.[2] Pastries using laminated doughs include:This cooking article about preparation methods for food and drink is a stub.You can help Wikipedia by expanding it.This bread-related article is a stub.
Puff pastry, a type of laminated dough, prior to baking
