Puff Pastry Recipe Reviews - Allrecipes.com (Pg. 4)
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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Photo by Camille

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Reviewed: Nov. 6, 2008
Good recipe, but not quite as crispy flaky as Iwould have liked.
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Photo by jammari

Cooking Level: Expert

Home Town: Winkler, Manitoba, Canada
Living In: Steinbach, Manitoba, Canada

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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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Photo by 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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Photo by mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA
Living In: Helsinki, Uusimaa, Finland

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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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Photo by Gabriel

Cooking Level: Expert

Living In: Greeley, Colorado, USA

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Displaying results 31-35 (of 35) reviews

 
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