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Puff pastry
- Makes about
2½ pounds
(enough for several uses) - Difficulty
Easy
- Ready in
3 hr
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
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 nice project for a day when you’re around the house.
Ingredients
4 cups 1 tablespoon 1¼
Method
- Toss together the flour and salt in a bowl, then mix in the softened butter, rubbing it gently between your fingers until incorporated. Add
1 cup
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