pâte feuilletée

Pâte feuilletée, or puff pastry, is a flaky, light pastry made by layering thin sheets of dough and butter through a process called lamination. This technique involves repeatedly folding and rolling the dough to create multiple butter-filled layers that puff up and separate when baked, resulting in a crisp, airy texture. Commonly used in both sweet and savory dishes, puff pastry requires careful handling to maintain the layers, producing a delicate and elegant pastry perfect for tarts, turnovers, and savory pies.