Puff pastry

Puff pastry refers to a dough built from stacked thin layers of base dough and butter, created by laminating, a repeated sequence of folding and rolling. During baking, trapped steam lifts the layers and forms the airy flaky structure. It is used for mille-feuilles, palmiers, pithiviers and vol-au-vents. A classic lamination can reach several hundred superimposed leaves of dough and butter.