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made by mixing flour, water and salt into a dough and sheeting the dough. The sheets are then laminated together with fat to make a dough-fat-dough sandwich, which is carefully rolled and folded to produce many thin layers, sometimes over 200. During baking, water is driven off from gluten in the paste as steam and trapped in the fat layers, blowing the paste layers apart. These inflated layers are set by the heat of the oven to create a light, puffy, flaky, tender product. Used to make pies, savouries, snacks, desserts, vol-au-vents, and cream horns.
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