Puff pastry, also known as , is a flaky light pastry made from a laminated dough composed of dough () and butter or other solid fat (). The butter is put inside the dough (or vice versa), making a that is repeatedly folded and rolled out before baking. The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process. History Modern puff pastry was created in France. The oldest known recipe for puff pastry in France was written in a charter by bishop Robert of Amiens in 1311. However, the first recipe using the technique of tourage (the action of putting a piece of butter inside the dough and folding several time the dough) was published in 1651 by François Pierre La Varenne in . But the technique is considered the idea of the famous painter Claude Gellée when he was an apprentice baker in 1612. The story goes that Lorrain was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created a croissant-like finished product. The modern French puff pastry was then developed and improved by the chef M. Feuillet and Antonin Carême. While modern puff pastry was invented in France, Arabs and Greeks have used a different kind of puff pastry for many centuries, similar to Greek phyllo. They create separated thin sheets of dough spread with olive oil and use them in different kind of pastries like baklava. Puff pastry also has a long history in Spain, perhaps through Arab or Moorish influences: the first known recipe of puff pastry using butter or lard and following the Arab technique of making each layer separately, appears in the Spanish recipe book (Book on the art of cooking) written by Domingo Hernández de Maceras and published in 1607. Maceras, the head cook in one of the colleges of the University of Salamanca, already distinguished between filled puff pastry recipes and puff pastry tarts, and even mentions leavened preparations. Francisco Martínez Motiño, head chef to Philip II of Spain (1527–1598), also gave several recipes of puff pastry in his published in 1611. In this book, puff pastry is abundantly used, particularly to make savoury game pies. In his novel El Buscón (published in 1627 but written in 1604), the Spanish writer Francisco de