Reviewed: Jan. 16, 2012

This turned out great! I have never made any kind of pastry and I was sure this puff pastry would turn out wrong, but it was perfect! Have to agree with a few other reviewers though- less butter!

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Reviewer:

thegoodlife

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

Reviewed: Aug. 16, 2011

mine turned out tough... It was also hard to keep the butter inside...

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Reviewer:

kellie

Reviewed: May 17, 2011

I tried this yesterday, the hardest part I found was the rolling out, if you have bad arthritis in hands or wrist stay away from this recipe and go to your local store. The recipe does not indicate how many "sheets" it makes. So by doing some investigative work it should produce 6ish sheets. So I cut my big chunk of pastry into smaller peices and froze them. I did use small amt for testing, it is ok, but think I really prefer the store packages, it saves me alot of work and pain! I did as exactly as recipe said and changed nothing. As I was a bit skeptical about this I did a youtube search to make sure I did the turns and rolls properly. I don't mind hard work on recipes or even things that are a bit time consuming, but personally with my RA I think it is easier on me to buy it.

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Reviewer:

Cdnshaz

Cooking Level: Intermediate

Reviewed: Feb. 18, 2011

I tried thie recipe 3 times and they never puffed and were greasy rocks coming out of the oven!! I have no clue what I did wrong as I followed the instructions to a Tee...They seemed to work for everybody else. I did find another recipe that called for butter and they came out light and fluffy. The recipes were almost identical, but this one was with shortening, and the other was with butter, the others only cooked for 22 minutes and were done...But it was fun experimenting and that is why I only gave it two stars. I am not blaming the recipe, just saying it did not work for me...Lucky you, for those it did work for.

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Reviewer:

gemstoneprincess

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Jan. 28, 2011

Its a lot of work, but well worth it.

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Reviewer:

Brewman

Cooking Level: Intermediate

Home Town: Decatur, Texas, USA

Living In: Norman, Oklahoma, USA

Reviewed: Sep. 14, 2010

Fantastic! Better than store-bought and definately worth the work! Thanks for posting!

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Reviewer:

TraciK

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Sheboygan, Wisconsin, USA

Reviewed: Apr. 4, 2010

Was really easy to made and the result was great, I filled some "pockets" with ragú (bolognese sauce) and Bechamel sauce and were amazing, next time I'll try it with salmon and bechamel. Can't belive how puffy it was!

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Reviewer:

aradi

Cooking Level: Intermediate

Living In: Bologna, Emilia-Romagna, Italy

Reviewed: Jan. 17, 2010

A lot of work, but altogether simpler than I expected. I followed the suggestions of others and used the freeezer instead of the fridge for the cooling part of the process but otherwise stuck to the recipe. Maybe I screwed up some of my first "turns" because when it baked up it only puffed a little even though I had turned it about 8 times or so. I think I may have forgotten the "turning" part and just done a bunch of folding at first, or something silly like rolling the wrong direction in relation to the folds... Oh well! The presentation was professional looking and the texture and flavor were also spot-on for my expectations of deliciousness. An awesome recipe, my go-to for anything involving puff pastry!

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Reviewer:

Rob's Girl

Reviewed: Jan. 5, 2010

revision (2/22/10): one tip that i've discovered is to make the butter disc pretty thin (1/2") so that when you wrap it with the dough, it's easier to roll out. refridgerating helps a lot with the butter breaking through... i used a pie edge cutter to trim the edges, and it made the end result even prettier. Original (1/10/10): i've made this recipe twice now,and both times it has been very easy to follow with great results. there are a few reviewers who have said that it needs to be followed exactly -- well, i have to disagree, because i've been lucky to have it look amazing without having the success of rolling out the dough expertly. the butter kept breaking through the flour mixture, and i forgot to refridgerate it, but it's puffed up like a star! clearly beginner pastry chefs should start here :)

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Reviewer:

lynnyo

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: New York, New York, USA

Reviewed: Dec. 24, 2009

Excellent puff pastry recipe. It tourned out brilliantly all who ate my sausage rolls were well impressed! Making them again today! Perhaps less butter.

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