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Puff Pastry

Reviewed: Feb. 2, 2013
Fabulous result, with delicate puffy layers of pastry that complimented the recipe I was making perfectly!- even though it seemed daunting, after watching a you tube video for some tips (how to fold and turn, how to brush the flour off each layer with a pastry brush etc.) I did 5 or so fold and turns, my first few folds were all wrong, but it didn't seem to effect the end result which was light, flaky and delicious. I didn't change the quantities the first time and I was happy with the outcome, but I am making my second batch a week later and I have reduced the butter to 1.5 cups to see whether it works as well (for health reasons, not because I thought the full amount was too dense or buttery!). I will let you know how the reduced butter turns out. For Australia day (living in the U.S.)I wanted to make sausage rolls (ground pork and spices rolled in puff pastry and sprinkled with sesame seeds). The puff pastry available at walmart was so small and expensive I thought I would give this recipe a go. SO glad I did, the pastry was far better than the store bought, it was light and flaky and buttery. My husband enjoyed them so much he has requested I make them on a regular basis. It made approx 25 sausage rolls, using 2lbs of ground pork with a little left over pastry.
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