Fats in the Kitchen: Flakiness

We’ve seen that fats add tenderness to many of our baked goods, both by preventing tough structural molecules from forming and by contributing to leavening. But in bakes like pie crust, biscuits, croissants, scallion pancakes, and baklava, fat has another function: flakiness. In this post, we’re exploring how fats add flake to gain a better understanding of how to work with them.