Making Puff Pastry and Other Layered Doughs

Layered, or laminated, pastries are folded over themselves, usually along with a layer or chunks of butter, to create a series of thin sheets of pastry that produce vapor when heated. The vapor causes the layers to separate and the dough to rise. We’ve already seen this technique used to make so-called crumbly pastry more flaky, but it is also the method used for making classic puff pastry, quick puff pastry, and croissant dough.