Feuilleté Béarnaise

‘Feuilleté béarnaise’ is unlike any other French pastry. Made by pulling pliable dough to a huge, wafer-thin square, it should be so thin, runs the tale, that you can read your love-letters through it. Then the dough is brushed with goose fat and layered with sugar, armagnac and apples before baking; melted butter can be used instead of goose fat.