Puff Pastry

It’s important to adhere to the allotted resting time when making puff pastry. As you work, the dough will become more elastic as the gluten develops and the butter warms. Resting the dough in the refrigerator between rolling the “turns” allows the gluten to relax and the butter to firm. The more you make, the better—it freezes well and you can use it for many other dishes.