The present invention is directed to a composition for laminated dough comprising, in percentage by weight of the total weight from 45 to 65 % of a fat phase comprising one or more vegetable fats and at least one emulsifier, and from 35 to 55% of an aqueous phase comprising water, and at least two thickeners whereby at least one first thickener is an alginate and at least one second thickener is selected from the group consisting of inulin, maltodextrin, and acacia gum. Said emulsifier is (i) a citric acid ester, or (ii) an emulsifier, different from said citric acid ester, and selected from the group consisting of monoglycerides of fatty acids and diglycerides of fatty acids and mixtures thereof, or (iii) a mixture of (i) and (ii). The invention is also directed to a method for preparing said composition and to the use thereof for the preparation of a laminated dough.
