Hi all! Welcome to lamination week! In baking, lamination refers to the process of repeated folding and rolling of alternating butter (or another fat such as Crisco or lard) and dough layers to ultimately create thin and defined layers. The three ‘original’ laminated doughs are puff pastry, croissant, and Danish, however there are a variety of other pastries and dishes that involve the technique of lamination, or that modify the methods of the ‘original’ doughs. For example,
Kouign-amann
Cronuts
Baklava
Sfogliatelle
Savory puff pastry quiche
Happy layering!
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I’m gonna try to catch up a bit. I’m thinking about heading to the farmers market to see what they have available this week and make danishes from those
If you want to try something a little less intimidating, there are a variety of flatbreads that utilize lamination.
