By Victoria Alexander and Genevieve Harris
This pastry is much easier to make than classic puff pastry and is still very good, especially for pies and other dishes where the rise is not so important. If you haven’t made puff pastry this will help you master the rolling and folding and then you can progress to classic puff pastry if you want to. You may wish to refer to a pastry book that has a picture or diagram if the folding process seems confusing. Once you have done it, it is quite simple.