Puff Pastry

The thing that makes puff pastry unique is the way it is folded, known as laminating. Like croissants the dough is folded around the butter numerous times, creating layers, which result in a flakier pastry. It is perfect for making both savoury and sweet products — at the bakery we use it mostly for sausage rolls, pie lids and galettes. If you want to use puff pastry for a product you will need to start making it a day or two in advance.