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Leavening by Aeration
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The leavening action that occurs in pasta sfoglia when it bakes is aeration by lamination—a method of mechanical leavening. The lamination leavens the dough and creates height by stacking the layers and entrapping pockets of air in between. Correctly made, pasta sfoglia can rise eight to ten times its original height when baked and can contain more than a thousand layers. This leavening occurs in two ways:
Enclosed/trapped air: During the preparation of the dough, a certain amount of air is trapped between layers each time the dough is folded. These air cells expand during baking and push the layers up and apart.
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