Lamination is a process of layering dough with butter, usually using puff pastry or croissant dough. The butter is added in between the layers of dough and then the dough is rolled out and folded several times to create multiple thin layers. This process allows for a flakier, more layered finished product. When making laminated pastries, it is important to keep the butter cool so that it does not melt into the dough. The dough should also be cold so that the butter does not soften too much. Lamination takes time and patience, but the results are worth it!

Source: Kitsune Restaurant