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Laminated dough

Layers of dough separated by butter

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. Such doughs may contain more than eighty layers.^[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:

• Croissant pastry, from France
• Danish pastry, made with yeast-leavened dough, from Austria via Denmark
• Flaky pastry
• Jachnun, a Yemenite Jewish pastry
• Kouign-amann, a sweet Breton cake from north-western France
• Kubaneh, a traditional Yemenite Jewish bread^[3]
• Malawach, a Yemenite Jewish flatbread
• Paratha, a flatbread native to South Asia
• M'semen, a traditional flatbread of northern Africa
• Puff pastry

See also[edit]

• Food portal
• Dough sheeting, an industrial preparation technique
• Filo pastry, used in applications such as baklava, strudel, and spanakopita, where the dough itself is not laminated
• Kâhi, an Iraqi dough can be mixed with cream and sugar syrup

References[edit]

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