Saturday, September 3, 2011

Easy Puff Pastry (for reals)

Pretty self explanatory... used purchased pie dough, softend butter. Then just did a series of folds/roll-out/fold/chill. Do that a couple of times and the layers grow exponentially. I used my largest biscuit cutter, then another two sizes down to cut the inner wall. I cut almost to the bottom of each piece. Then docked the inside. I proceeded to fill and bake. The outside rose up to make a rim for the tarts. Hot oven about 15 - 20 minutes.

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