We made our laminated dough yesterday. A yeast type dough made with flour, milk, sugar and salt. Then you cream 1 # of butter and layer it on the dough and fold it in thirds. Again, and again, and again, and again. Each time rolling it out to a 1/4" thickness. It took two hours to make it.
Next time I buy Pepperidge Farms Puff Pastry, I won't mind paying six bucks for two sheets of laminated dough and butter.
Baking term of the day:
Oven Spring: It's the rapid initial rise of a yeast dough when it is placed in a hot oven.