What is the process of rolling pastry into thin sheets called?

The process of rolling pastry into thin sheets is known as laminating. Laminating involves taking layers of dough and fat (such as butter) and rolling them out to create a flaky texture in the final pastry product. This method is essential in making items like croissants and puff pastry, where the layers of dough and fat create pockets that expand when baked, resulting in a light and flaky texture.

In laminating, the dough is typically folded and rolled multiple times, which not only develops the desired flakiness but also helps to achieve a beautiful layering effect that is characteristic of these types of pastries. This technique contrasts with other methods, such as whisking, which involves incorporating air into a mixture, or folding and layering, which involve different techniques for combining ingredients rather than creating thin sheets of dough.