Preparation info
  • Makes about

    2½ pounds

    , enough for several uses
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

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

Ingredients

Method