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Puff pastry is not complicated to make; it just cannot be rushed. If at any point in the rolling process the dough becomes too soft or elastic, return it to refrigerator to rest for at least thirty minutes. The dough can be made in advance through the fourth turn and then stored overnight in the refrigerator or for up to one month in the freezer before continuing. You can also freeze the finished dough for several months before using.

Source: Martha Stewart Living, May 2002
Yield

Ingredients

For the dough package

For the butter package

Directions

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