Puff pastry is one of the most remarkable products of the bakeshop. Although it includes no added leavening agent, it can rise to 8 times its original thickness when baked.
Puff pastry is a laminated or rolled-in dough, like Danish and croissant doughs. This means it is made up of many layers of fat sandwiched between layers of dough. Unlike Danish dough, however, puff pastry contains no yeast. Steam, created when the moisture in the dough is heated, is responsible for the spectacular rising power of puff pastry. (for a general discussion of laminated doughs.)
