Have you ever made a laminated dough? Laminated doughs are the ones that have alternating thin layers of fat and thin layers of dough, resulting in a very flaky, delicate end product. Pâte feuilletée, or puff pastry, is one such dough.
I made puff pastry once, just to see if I could do it. It was in the heat of a Santa Monica summer, and I had trouble with the butter melting and not having enough counter space for all that rolling, but I did it. Every cookbook, blog, and cooking show I’d ever seen suggested that I just buy puff pastry, and now I knew why. It was fun to tackle the challenge, but honestly, it’s not worth the time and effort when there are quality all-butter puff pastry doughs that you can just buy.
But I’ve never really given up the fascination with laminated doughs. It’s a brilliant technique that creates a texture that isn’t reproducible any other way. That’s why I was so excited to find this recipe, which creates a beautiful layered dough without the painstaking folding and prolonged chilling needed for pâte feuilletée. The fact that it uses not butter, but another of my favorite fats, sesame oil, adds to the appeal.