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Roll, turn, chill, repeat. Making your own puff pastry requires a bit of a time commitment, but the actual steps are quite simple, and the results -- 729 tender, flaky layers in each bite -- are more than worth the effort.

Source: Martha Bakes, Episode MBLB1002
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Ingredients

Directions

Cook's Notes

Make small indentations in the dough at the end of each turn so you won't lose track of how many rotations you've finished.

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  • chengywmba
    13 FEB, 2017
    What does heavy cream do to the puff pastry? Most puff pastry recipes call for water. I guess heavy cream makes more flavorful and flakier pastry but I don't know how big the difference is. Would like to know others' experiences before proceeding with heavy cream. Thank you.
    Reply
  • JulieMarie7302052
    29 JAN, 2017
    Made 1/2 batch, added cinnamon to the "rolling" flour, came out well in recipe, Sour Cherry Turnovers by Marc Meyer on FoodAndWine.com. Practice should make perfect!
    Reply
  • Cooking Dreams
    22 JUN, 2013
    How does one print a recipe using this new format?
    Reply
  • brl23n
    12 MAY, 2013
    When I add the 1/2 cup of flour to the butter, does that mean the remaining flour is for the dough or is that in addition to the 1 lb of flour the recipe calls for?
    Reply
  • Joit
    11 NOV, 2012
    The written recipe DOES NOT match the video!
    Reply
  • CrystalR13
    30 AUG, 2012
    I've made this recipe twice, to rave reviews! Quite easy to make, I have small children so I only have a few minutes here and there to bake, so this works out really well. My only complaint is that most of the recipes using puff pastry on this site call for frozen, with no specific size equivalents, so I had to go to a website of a company that would commonly make it to find the dimensions for it.
    Reply
  • dek2711
    4 MAR, 2011
    Love this show...and i love the fact that all the videos are uploaded on the website...but is there anyway that we can maximize the video?
    Reply

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