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2½ pounds
, enough for several usesEasy
By Jean-Georges Vongerichten and Mark Bittman
Published 1998
This is the classic crust for many pastries, used here for both savory dishes, such as Mushroom Tarts with Onion and Walnuts, and sweet ones, like Red Berry Mille-Feuille. Making puff pastry is not at all difficult—just remember to chill the pastry well between turns, and to let it warm up a bit if it’s difficult to work—but it is time consuming.
The work, however, takes place at easily varied intervals, so it’s a