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Classic Puff Pastry
- About
2½ pounds
dough - Difficulty
Easy
Published 1995
Supposedly the invention of the seventeenth-century French landscape painter Claude Gellée, also called Claude Lorrain or Le Lorrain, puff pastry always adds a note of luxury to any preparation in which it is used. It turns even the most humble recipe into elegant party fare. The system I use here to create the layers is a shortcut. The 4 double turns or 4-layer turns instead of the classic French system of 6 single or 3-layer turns saves time and effort.
Ingredients
Method
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