A multi-layered pastry, which is made by combining thin layers of pastry dough with a very thin layers of butter (or other solid fat) between each layer of dough. The dough is then rolled and folded many times prior to baking. As the layered pastry bakes, steam is created by the moisture from the butter, which causes the dough to puff and separate into many flaky layers. Puff Pastry may be used as a food wrap for appetizers and small sandwiches or to make allumettes, croissants, napoleons, and palmiers.
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