Laminated dough
A dough made of many thin, alternating layers of dough and butter, created by repeatedly rolling and folding, which puff into flaky layers when baked.
- Doughs, batters and pastry foundations
Butter is enclosed in dough and then rolled out and folded in thirds or quarters, called turns, chilling between turns. Three single folds give 27 butter layers. In the oven, water in the butter turns to steam and lifts the layers apart.
Puff pastry is unleavened laminated dough; croissant and Danish doughs contain yeast. The whole process is often called lamination.
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Tools for this
Fox Run 16 x 20-Inch Marble Pastry BoardStays cool for laminated dough and tabling chocolate.See it on Amazon
J.K. Adams French Tapered Rolling PinA long tapered pin that rolls pastry thin and even.See it on Amazon
Brod & Taylor Folding ProoferKeeps dough at a steady warm temperature for even proofing.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Laminated dough (Q198916), Wikidata