what is lamination?

In baking and pastry, lamination or a laminated dough refers to the technique of layering fat and dough over one another. When the dough is baked, the water in the butter turns to steam and creates air pockets between the dough that translates into flakiness. The most widely recognizable laminated products are probably croissants and danish. The distinct honeycomb look to a well-made croissant is created by uniform lamination.