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Leave the frozen stuff on the shelf -- chef Nick Malgieri's fresh puff pastry recipe is tasty and easy to make in your food processor. It appears in his cookbook "Bake! Essential Techniques for Perfect Baking." Use it to make his: - Ox Tongues - Butterfly Wings - Sacristains Photo credit: Quentin Bacon

Source: The Martha Stewart Show, September 2010



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How would you rate this recipe?
  • smileygirlj
    30 JAN, 2015
    I am making guava and cheese turnovers and was wondering if this recipe would work. I've only used store bought puff pastry before. Should I add sugar instead of salt to the dough?
  • Mybobba
    18 MAY, 2011
    Raw dough can be frozen or refrigerated
  • CiaNahac
    26 JAN, 2011
    I've made several pithiviers with this dough. Also some turnovers, strawberry and chocolate -- they came out great and tasted much better than Pepperidge Farms puff pastry. Thank you!
  • LesliS
    8 JAN, 2011
    Brilliant! This made the best cannoli shells ever! Thanks.
  • MS10697385
    23 NOV, 2010
    @deb218 and rij12861 - Croissants are a yeast-based dough, so this recipe is not a good one for croissants, however great for strudels.
  • melswen1218475
    24 SEP, 2010
    Thank you for the puff pastry episode. Nick was fun and interesting, talented and I can't wait to make this recipe. I could smell the 'butterfly wing"s baking!
  • rbezile
    23 SEP, 2010
    I love your show and hope you don't leave Hallmark Channel...I watch it all day long...right through Oprah!
  • rij12861
    23 SEP, 2010
    @Deb218 - this makes a great cresent. However, not airy enough for croissants.
  • MomLinda
    23 SEP, 2010
    I'm thinking you could, there's one way to find out for sure, be brave and give it a try. I can't wait to make this dough myself, but I will wait for cooler weather first, we're in the low 90's here today, still!
  • operfect1
    22 SEP, 2010
    This was THE BEST show segment I have enjoyed in a long time! It was fast but I can't wait to try it! Loved it!!

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