The process begins with mixing the dough and butter separately before the critical lamination phase, where the butter is enveloped and the dough is rolled and folded multiple times. Understanding its composition reveals why it has maintained a dedicated following among connoisseurs of fine baked goods.
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The filling is usually a smooth, concentrated citrus mixture, often derived from orange or lemon, providing a sharp counterpoint to the rich, buttery base. After shaping the pastries, they undergo a final proof, where they rise and become puffy.
For the filling, fresh citrus zest and juice are preferred over artificial flavorings, offering a vibrant, authentic taste. The inclusion of a small amount of oil can enhance the dough's pliability and final tenderness.
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When baked, these layers separate and expand due to the steam created by the melting butter, resulting in a remarkably light and flaky interior. It is traditionally served as a breakfast pastry or an accompaniment to coffee during a mid-morning break.
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