Light, tender and airy puff pastry has often intimated the most avid pastry cook, amateur or professional.  Forewarned in many recipes of the great amount of time and effort involved, even adventurous bakers have found other ways to spend their time. However, with the use of the food processor, the pastry can be made in a fraction of the time.  In fact, it is ready to use in about 3 1/2 hours – a long way from the 36 hours it traditionally takes.

In my blog American Butter vs. European Butter I talked about the difference between these butters when making laminated doughs.  The experiment has convinced me to use bread flour and European Butter in my laminated doughs. Continue reading →