Puff pastry

A rich, delicate, multilayered pastry achieved by placing pats of chilled butter between layers of pastry dough, rolling it out, folding it in thirds, and letting it rest. This process is repeated 6-8 times, producing a pastry with many layers of dough and butter. When baked, the dough puffs into many separate flaky layers. Puff pastry is used to make a croissants, napoleons, and as a wrap for meat, cheese, and fruit.