Puff pastry doesn't have to be hard to make. This recipe is not as complex as professional pastry and so won't puff quite as high.
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! - 02 Jul 2008 (Review from Allrecipes USA and Canada)
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!! - 09 Feb 2008 (Review from Allrecipes USA and Canada)
It's a nice pastry, I believe even doing more folds and rolling would make it even better. - 21 Apr 2008 (Review from Allrecipes USA and Canada)