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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26 users found this review helpful

Reviewer:

ibabaker

Cooking Level: Intermediate

Home Town: Casper, Wyoming, USA

Living In: Glenrock, Wyoming, USA

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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17 users found this review helpful

Reviewer:

CRASH5456

Cooking Level: Intermediate

Home Town: Wiarton, Ontario, Canada

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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51 users found this review helpful

Reviewer:

aijiesi

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Washington, D.C., USA

Reviewed: Oct. 28, 2008

Nice, even though I'm sure I didn't make it the way that it should have been :P Since I pressed in the butter in rather then having long strips, used it to make small apple pies/strudels

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7 users found this review helpful

Reviewer:

Avilsta

Cooking Level: Intermediate

Living In: Hougang, North-East Region, Singapore

Reviewed: Jun. 1, 2009

I did have a little difficulty with this pastry, and I ended up rolling it between two sheets of parchment paper (I make the bottom sheet longer so I can hold it with my hip while I roll). But the end result was very nice. I would love to watch Frances make it so mine would look like the photo! I will try again and use the pastry for cinnamon crispies!

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14 users found this review helpful

Reviewer:

Marianne

Cooking Level: Intermediate

Reviewed: Aug. 30, 2009

it was good ,and as the submitter mentioned it doesn`t puff high but I still have enough layers in m pastry. I used AP flour , for the bread flour I used the same mount of AP flour + 1 TBS wheat gluten, and for the cake flour I used 1 1/4 cup sifted AP flour. I hade to make mre folding and rolling coz the butter was still visible after step 3.

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11 users found this review helpful