Laminated dough
From Infogalactic: the planetary knowledge core
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:
See also
- Food portal
- 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
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