Lihkoituja

Lihkoituja is a Finnish term that translates to "scaled" or "laminated" and primarily refers to a type of dough or pastry. This dough is characterized by its many thin layers, achieved through a process of folding and rolling butter into the dough multiple times. This technique is similar to that used for puff pastry or croissant dough, but lihkoituja often results in a flakier and crispier texture.

The creation of lihkoituja dough involves a specific method where a block of butter is encased in dough, then repeatedly rolled out and folded. This creates numerous thin alternating layers of dough and butter. When baked, the water in the butter turns to steam, pushing apart the layers of dough and causing them to rise and become crisp.

Lihkoituja dough is a versatile ingredient used in various Finnish baked goods. It is commonly found in sweet pastries, often filled with fruit, jam, or cream. Savory applications also exist, where it might be used for pies or other baked dishes requiring a flaky crust. The distinct texture and delicate layers are the hallmark of this type of preparation, making it a popular choice for traditional Finnish confectionery.