So just when I thought that souffles had certain techniques to master, puff pastry comes along and totally changes the game. Puff pastry, my friends, takes lots of time, technique and practice for perfection. This light, flakey, unleavened pastry contains several layers of... get ready... FAT. Can you say BUTTER? If you can, say it a million times over - I had no idea a whole butter block went into making layers and layers of this airy pastry. Actually, that's a lie; I know all pastries contain lots of butta ;) Whatever, it's not going to stop me from my apple turnovers and savory snacks! And its ok folks, if you haven't mastered the tricks of the trade just yet, there's always the commercial puff that's conveniently located in the refrigerated aisle of your supermarket. *Ssshhhh*
Mushroom, Artichoke, Gruyere
Goat Cheese, Dried Cranberries, Pinenuts
Peanut Butter, Chocolate Chips
croissant any one...--- loads and loads of butta--- as you said...
ReplyDeleteThe peanut butter and choc chip caught my eye...we need to have a little "let's teach brooke these amazing things you've learned" day. hehe
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