Pâte feuilletée, or puff pastry, is a light, flaky pastry made from layers of dough and butter. The process involves folding and rolling the dough multiple times to create thin layers, which puff up when baked due to steam. This technique results in a delicate texture that is ideal for both sweet and savory dishes. Commonly used in pastries like croissants and tarts, pâte feuilletée is versatile and can be filled with various ingredients. It is often enjoyed in dishes such as vol-au-vent and Napoleon, showcasing its ability to complement a wide range of flavors and presentations.