<p><P>PROBLEM TO BE SOLVED: To provide a laminated swollen food pie which is well swollen and has good flavor and palate feeling of crispy light palate feeling without being limited in selection of roll-in fat separately from a method for improving the roll-in fat causing great influence to the flavor of a product. <P>SOLUTION: The laminated swollen food provided with float and lightness of palate feeling is produced by blending pregelatinized crosslinked starch of degree of swelling of 30 to 80 to raw material starch whose main raw material is wheat when producing the laminated swollen food. The laminated swollen foods such as a Danish pastry, crescent roll or pie, which are well swollen and has good flavor and palate feeling of crispy light palate feeling can be produced by the method for producing the laminated swollen food. The method for producing the laminated swollen food is not that for improving the roll-in fat kneaded into dough and therefore can be applied to the case of adding a
