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Reviewed: Jul. 2, 2008

Beautiful recipe. I rolled it out a total of four times, and it puffed up perfectly for both a galette and some palmiers. I will certainly use this shortcut method again - making the real stuff is just too much! The recipe is right - the dough looks terrible during the first roll but it comes together very well by the second or third rolling. Thanks!

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6 users found this review helpful

Reviewer:

aijiesi

	Cooking Level: Intermediate Home Town: Walla Walla, Washington, USA Living In: Washington, D.C., USA
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Reviewed: Apr. 21, 2008

It's a nice pastry, I believe even doing more folds and rolling would make it even better.

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4 users found this review helpful

Reviewer:

CRASH5456


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Reviewed: Feb. 9, 2008

This stuff is awesome!! I'm now "Queen" of the kitchen says my family. They say I should open a shop and sell this!! I did use all the advice & tips from the chef Frances Crouter. She's a gem!!

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5 users found this review helpful

Reviewer:

ibabaker

	Cooking Level: Intermediate Home Town: Casper, Wyoming, USA Living In: Glenrock, Wyoming, USA
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Blitz Puff Pastry

Reviewer:

aijiesi

Reviewer:

CRASH5456

Reviewer:

ibabaker