Once upon a time, puff pastry seemed like one of those foods that is so mysterious and complex that you have to buy it ready-made. Well, that’s not quite true. Once you’ve made it once or twice, you’ll see how easy it can be. It is time-consuming, but it’s not really labor-intensive. And it’s not actually all that complicated. If you have a day that you’re going to be around the house anyway, doing other things, or in-and-out… that’s the day to make puff pastry. To be completely honest, the pasté brisée recipe I’ve mentioned, with the frozen, grated butter, makes pastry almost as flaky, and takes a lot less time. There’s something about puff pastry, though…it’s like a dragon to be tamed and befriended. Personally, I think it works best for smaller things that you don’t mold the heck out of. It’s very versatile, though!!

Here’s Broken Social Scene with Puff the Magic Dragon, because there is something magical about puff pastry.
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