pâte feuilletée

Pâté feuilletée, also known as puff pastry, is a light, flaky pastry dough made from many alternating layers of butter and dough. This type of pastry is created by folding and refolding a butter-filled dough, resulting in hundreds of layers that expand significantly when baked. The expansion is primarily due to the pressure of steam generated from the water content in the dough and butter. This technique yields a pastry that can rise up to 12 times its original height. Puff pastry is used in various dishes, including patty shells and desserts like napoleons.1234