What is a common method to achieve a flaky pastry texture?

To achieve a flaky pastry texture, laminating the dough is an essential technique. Laminating involves folding layers of dough and butter together, creating multiple thin layers. During baking, the water in the butter turns to steam, which causes these layers to separate and puff up, resulting in a light and flaky texture. This method is particularly used in pastries like croissants and puff pastry, where the distinct flaky layers are desired.

Other methods mentioned, like using whole grain flour, minimizing butter, or adding more eggs, wouldn't typically contribute to the desired flakiness. Whole grain flour may result in a denser texture due to the higher protein content. Minimizing butter would reduce the fat needed to create the layers, which is crucial in flaky pastries. Lastly, while adding eggs can provide richness and moisture, it doesn't assist in achieving that characteristic flaky texture found in laminated pastries.