To provide a method for producing a layer food having excellent appearance, volume, texture and flavor without requiring special equipment at a low cost when the layer food is produced by using a fermented or a nonfermented dough such as a Danish, a croissant or a pie.

This method for producing the layer food comprises steps of arranging a food material on a dough, wrapping the food material in the dough and further folding the dough. In the production steps, the food material is prefrozen and arranged on the dough without thawing.