Some say these layered pastries should be made with flaky pastry and others prefer puff pastry. I’ve opted for puff, because it gives a more refined look. You can make your own puff pastry, if you like. Alternatively you can buy ready-prepared all-butter or a low-fat puff – both work equally well, but the all-butter puff has more natural flavour. If you’re buying puff pastry, always avoid the ready-rolled version, which I find is rolled out too thinly.