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2½ pounds
(enough for several uses)Easy
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.