Puff pastry, also known as pâte feuilletée, is a light, flaky pastry, its base dough détrempe composed of wheat flour and water. Butter or other solid fat beurrage is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer.

This produces a laminated dough. During baking, gaps form between the