Puff pastry with Michelle Darmody
There are a few tricks to getting it right. Do not worry too much about combining the flour and butter as you would in other pastry doughs. Here, they will combine in the rolling out of the pastry for better effect.
The turning the pastry and rolling in one direction are both important for building up the layers that make puff pastry so tasty. These layers expand while the pastry is baking and leave large air pockets creating a flaky, buttery texture.
