laminated dough

{{Short description|Layers of dough separated by butter}}

File:Pate feuilletee 2.jpg

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.{{cite web|last1=King|first1=Andy|last2=King|first2=Jackie|title=Laminated Dough: A Guest Post from Bakery Owner Andy King|url=http://www.kingarthurflour.com/blog/2014/07/29/flaky-buttery-fabulous/|publisher=King Arthur Flour|accessdate=1 November 2014}} 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.{{cite episode| title = A Bird In The Pie Is Worth Two In The Bush| url = http://www.foodnetwork.com/shows/good-eats/14-series/a-bird-in-the-pie-is-worth-two-in-the-bush.html| series = Good Eats| credits = Alton Brown| network = Food Network| airdate = March 21, 2011| season = 14| number = 1416| minutes = 12 }}

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{{cite news|last1=Rao|first1=Tejal|title=Before Croissants, There Was Kubaneh, a Jewish Yemeni Delight|url=https://www.nytimes.com/2017/06/22/magazine/before-croissants-there-was-kubaneh-a-jewish-yemeni-delight.html|accessdate=3 July 2017|work=New York Times Magazine|date=22 June 2017}}
• Malawach, a Yemenite Jewish flatbread
• Paratha, a flatbread native to South Asia
• M'semen, a traditional flatbread of northern Africa
• Puff pastry