Feuilletage

Literally translated, the French term pâte feuilletée or feuilletage means ‘leaved dough’ and refers to its thin layers. This method of making a dough is known as laminating. The lamination is created by folding the dough and creating layers of dough and butter. The layers trap pockets of air in between them and when baked the moisture in the dough and the melting of the butter creates steam that forces the layers to rise, puffing up the pastry and creating a flaky and light texture.