Puff pastry, or pâte feuilletée in French, is a light pastry dough made repeatedly folding a slab of dough with a slab of butter to create thousands of layers. When baked, it creates light, shatteringly crisp layers.
It is used a variety of classic pastries including turnovers, palmiers, and millefeuilles.

Categories: Laminated dough Pastry
Has language-specific term: Hojaldreses
Contains, including ancestors: Wheat
Also known as:
French: pâte feuilletée
References:
Wikipedia article: Pâte feuilletée (in French)

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