Kneading dough works because of specific properties of flour. Mostly (entirely?) gluten molecules. You wouldn't easily get that in metal just by adding malleability; you'd need a specific distribution of malleable and nonmalleable parts at a molecular level, to get the metal atoms to form structures that can stick together into the equivalent of protein chains. Compare kneading bread to kneading play-doh (or working gold or other soft metals); the former produces a lasting change in consistency, the latter does not.
Flaky-pastry effects, on the other hand, might be achievable. That doesn't actually come from kneading at all (you should try to work pastry dough as little as possible, or it'll get tough). Pastry is made flaky by adding butter (or other solid fats) to it in chunks while keeping everything cold enough that the fat stays separate. Rolling the dough out presses the fat into thin sheets between equally thin sheets of lean dough, so when it's baked, the butter melts, any water content boils away producing a rise, and the result is thin shards of buttered dough with gaps between them where the butter was. Getting coherent layers (croissants) as opposed to general flakiness (biscuits and good pie crust) involves a more careful addition of butter than just dicing it and adding it cold, but the mechanics are the same.
So that could be achievable, in theory, by mixing lumps of metal with different melting points, and then heating it after you've rolled it out. The problem is, with metal there's no equivalent of the water content boiling off and the fat absorbing – no way for the low-melter to get out. Also, you could get the same effect by just making sheets of foil.
