Meet my new favorite convenience product: puff pastry dough.
I love how you call pull a sheet of frozen dough out of box, shape it and mix with basic ingredients, and it instantly transforms into a oh-so-gourmet-looking masterpiece. Its crisp, buttery layers quickly found a way to my pastry-loving heart.
Making Barfoot Contessa’s Savory Palmiers got me re-addicted to using puff pastry. (Photo note: When I made the recipe with a friend, we were in a vacation cabin and used a wine bottle as a make-shift rolling pin.)
There are endless ways to get creative with puff pastry. Next on my list is wrapping it around a honey-covered brie round, but here’s a few other recipes I want to try.
The Pepperidge Farm web site also has a good variety of recipes for puff pastry.