What is an essential characteristic of puff pastry?

Puff pastry is distinguished by its characteristic many layers of dough and fat, which is crucial to its texture and rise. The method for making puff pastry involves folding and rolling layers of dough with fat, typically butter, to create a laminated structure. As the pastry bakes, the water in the dough turns to steam and pushes the layers apart, resulting in a light, flaky, and airy texture. This multi-layered structure is what enables puff pastry to puff up during baking, creating its signature quality.

The presence of fat interspersed between the layers is vital because it contributes to both flavor and texture. The heat of the oven causes the fat to melt and create steam, enhancing the expansion of the pastry. Without these layers, the pastry would lack the necessary lightness and flakiness associated with puff pastry.