Lehttaigen

Lehttaigen, also known as puff pastry, is a laminated dough composed of many layers of butter (or other fat) interspersed with dough. It is made by repeatedly rolling and folding the dough, creating dozens, even hundreds, of thin layers. When baked, the water in the dough turns to steam, causing the layers to separate and rise, resulting in a flaky, airy, and crisp pastry.

The creation of lehttaigen is a meticulous process. A basic dough is made, often from flour, water, and salt. This dough is then flattened, and a block of butter is placed on top. The dough is folded around the butter, and then the entire package is rolled out and folded again. This process of rolling and folding, often referred to as "turns," is repeated multiple times, typically six or more, to achieve the desired number of layers. Between each turn, the dough is often chilled to keep the butter firm and prevent it from melting into the dough. The success of lehttaigen relies on maintaining distinct layers of butter and dough throughout the process.

Lehttaigen is a versatile ingredient used in a wide array of both sweet and savory dishes. It forms the base for classic pastries like croissants, mille-feuille, and palmiers. It is also used to enclose fillings for savory items such as Cornish pasties, steak and kidney pies, and vol-au-vents. The light and crispy texture of lehttaigen complements both delicate fruit fillings and hearty meat preparations. It is a staple in many European cuisines and is recognized globally for its unique texture and culinary applications.