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Dough

Laminated Dough

Laminated dough

Laminated dough is made by repeatedly folding and rolling dough with fat to create numerous thin layers. As it bakes, steam from the fat separates the layers, giving the pastry a flaky, crisp texture. Puff pastry, croissants, and Danish pastry are made using this technique.

Where It’s Used

“Roll out the laminated dough, chilling it after each fold.”

Glossary

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Croissant Dough

Croissant dough is a laminated dough made by folding and rolling out yeast-leavened dough with butter. The yeast and the layers give it both a risen and a flaky texture. It is rolled into a crescent shape and baked to make croissants.
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Puff Pastry

Puff pastry is a laminated dough made by repeatedly folding butter into the dough to create thin layers. As it bakes, steam from the butter separates the layers, making the pastry crisp and puffed. It is widely used as a base for pies, savory pastries, and desserts.
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