Laminated dough
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter, produced by repeated folding and rolling. Such doughs may contain over eighty layers.[1] 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.[2] Examples of laminated doughs include:
Puff pastry, a type of laminated dough, prior to baking
See also
- Dough sheeting, an industrial preparation technique
- Filo pastry, used in applications such as baklava, strudel, and spanikopita, where the dough itself is not laminated
References
- King, Andy; King, Jackie. "Laminated Dough: A Guest Post from Bakery Owner Andy King". King Arthur Flour. Retrieved 1 November 2014.
- Alton Brown (March 21, 2011). "A Bird In The Pie Is Worth Two In The Bush". Good Eats. Season 14. Episode 1416. 12 minutes in. Food Network.
- Rao, Tejal (22 June 2017). "Before Croissants, There Was Kubaneh, a Jewish Yemeni Delight". New York Times Magazine. Retrieved 3 July 2017.
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