Puff Pastry

Preparation info

  • Yield

    ten

    5- by 5 inch pieces ⅛ inch thick
    • Difficulty

      Medium

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Don’t be alarmed at the thought of making your own puff pastry—it just requires a little concentration. It may take you a few tries to master the techniques, but be patient and you will be able to produce flaky, light puff pastry in no time. The actual working time is not long, but seems that way because you have to allow time for the dough to rest. Well-wrapped puff pastry will keep for a week in the freezer. If possible, use French butter to make puff pastry. (mail order sources.)

Ingredients

Method