Reviewed: May 10, 2009

I made this recipe 2 weeks ago for use in a recipe that called for puff pastry. It came out AWESOME, seriously, INCREDIBLE! I totally looked like a gourmet pastry chef and everyone asked for the recipe! I had found my new "signature" recipe. Since then, I have attempted to make it again, and not once has it come out as well. I'm giving the recipe 5 stars because I know it is great when it works, and that it is "operator error" on my other attempts.

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20 users found this review helpful

Reviewer:

kirnicko

Reviewed: Mar. 30, 2009

It didn't turn out for me at all! I followed the recipe and the suggestions but turned out flat and a little tough.

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1 user found this review helpful

Reviewer:

plutosplaytime

Cooking Level: Expert

Home Town: Klamath Falls, Oregon, USA

Reviewed: Dec. 25, 2008

This is a great recipe for puff pastry. I agree that the butter can be cut by 6 tablespoons per 2 cups of flour. Also, putting the dough in the freezer for 10-15mins. between turns made the process quicker and easier, esp. if you are cooking in the kitchen which adds for additional heat. Another tip is to put the rolling pin and cutting board in the freezer between turns. Finally I worked the dough on parchment paper so I could just wrap it in the paper and place it in the freezer. This cut the entire process down to about an hour with amazing results.

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148 users found this review helpful

Reviewer:

Monica

Cooking Level: Expert

Home Town: Bronx, New York, USA

Reviewed: Nov. 24, 2008

Great recipe, but you must follow it exactly to get the desired result. Because you have to refrigerate the dough between turns, the recipe takes time and you must allow for that. If you decide that the recipe is too time consuming, try a butter-based pie crust recipe. Avoid the vast majority of frozen and refrigerated puff pastry because they are usually made with cheap hydrogenated fats instead of butter, and this makes a HUGE difference in taste and texture, which is what puff pastry is all about.

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100 users found this review helpful

Reviewer:

ABoston

Cooking Level: Intermediate

Home Town: Tifton, Georgia, USA

Living In: Manhattan Beach, California, USA

Reviewed: Nov. 16, 2008

This was a great recipe for someone with no pastry making experience. It was so much easier than I thought it would be! I used the pastry to make cream cheese crowns, and they turned out beautifully. Thanks for the recipe.

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8 users found this review helpful

Reviewer:

Camille

Reviewed: Nov. 6, 2008

Good recipe, but not quite as crispy flaky as Iwould have liked.

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4 users found this review helpful

Reviewer:

jammari

Cooking Level: Expert

Home Town: Winkler, Manitoba, Canada

Living In: Steinbach, Manitoba, Canada

Reviewed: Oct. 29, 2008

This was the closest that I could find to my old recipe. Keeping the butter ice cold is extremely important. The butter melting while baking is what puffs it up. My hands are always hot so I only do a turn at a time, then place in the freezer for 10 minutes. I also keep a frozen bag of peas that we use for an ice pack on the table between turns to keep it cold as well. Great recipe.

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81 users found this review helpful

Reviewer:

mamakittyto3

Cooking Level: Expert

Home Town: Montrose, Iowa, USA

Reviewed: Sep. 25, 2008

This was much more authentic than the other puff pastry recipe that called for sour cream. However, I thought it used too much butter. 1 1/2 might be plenty. I used this in the puff pastry salmon recipe and blackcurrent pastry tart recipe on this site and they were great. Gave a really gourmet presentation too.

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9 users found this review helpful

Reviewer:

mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

Reviewed: Feb. 27, 2008

It is a good recipe, I made some kind of "hot pocket" things with the dough, and they have served me well for lunch food so far. Will make again but I might try to add some herbs to the dough, just to flavor it up a bit more.

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20 users found this review helpful