Comments on: The Exquisite Joy of Puff Pastry

By: Tal

Tal — Tue, 31 Jan 2012 03:10:20 +0000

Thank you for this wonderful recipe – I just made it, and am happy to say that the results were divine! Take courage, readers, it’s not as hard as it seems (though I know now, after making it, that the rolling process requires a wee bit of arm muscle, and perhaps, next time, a french rolling pin). Thank you, thank you, thank you!

By: Hannah Tucker

Hannah Tucker — Sun, 29 Jan 2012 06:08:33 +0000

Wow, this was so super easy! I can’t wait to use it for my Napoleons tomorrow, yum! And your pictures are so gorgeous. )
Thanks!

By: elsa sangma

elsa sangma — Sun, 22 Jan 2012 15:12:18 +0000

Ive tried your recipe and method. it turned out real good. Thanks.

By: Laurie Alves

Laurie Alves — Thu, 19 Jan 2012 01:29:26 +0000

WOW !! I am absolutely over the moon impressed! What a Fantastic Recipe! Thanks so much for giving us the low down! Love it!

By: White on Rice Couple

White on Rice Couple — Fri, 13 Jan 2012 18:28:17 +0000

The temperature you cook the puff pastry depends on what recipe you are using it for. This is just the recipe for the dough. Generally you will cook it at a higher oven temperature (425 degree average), but every recipe varies.

By: jann

jann — Thu, 12 Jan 2012 13:55:13 +0000

at what temp should this be cooked? i cant find the reference.

By: Malcolm Jones

Malcolm Jones — Wed, 28 Dec 2011 21:53:32 +0000

Great recipe being looking for it some time now THANKS

By: Izzy

Izzy — Tue, 11 Oct 2011 00:20:00 +0000

I made the puff pastry recipe. It was a lot of work, but it turned out great. The pastry was fabulous. Thank you very much!

By: tomascicero

tomascicero — Sat, 30 Apr 2011 04:40:44 +0000

This is hands down the best presentation of puff pastry that I’ve been able to scrounge up on the internets. Thank you!

By: Krista

Krista — Sat, 02 Apr 2011 17:52:10 +0000

Wow great photos, and you make puff pastry actually seem attainable. I am going to try this today – but have to admit, am scared it might turn out a complete failure. My husband has been asking for beef wellington for some time now, and usually I just buy pre-made puff pastry, but due to a recently discovered dairy allergy that my infant son has, I can not longer have dairy. SO – that being said, I am attempting your recipe with *gasp* (I know how awful this is) dairy free butter substitute (Nucoa). Oh how I miss real butter. I don’t expect it to be puff pastry exactly, but I am going to get it as close as I can. Again – beautiful photos and article, and am hoping with all the help you have provided here I may be able to come up with a decent faux butter puff pastry