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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revision (2/22/10): one tip that i've discovered is to make the butter disc pretty thin (1/2")...