Cookaholics Bulletin Board

Ahhh, Mary, would we have met Come next spring/summer when we are separating the calves from the cows, inoculating, and 'cutting' I'll be thinkin' of ye

ALL - THANK YOU, THANK YOU Back to the kitchen

Carey,

Commercial puff pastry? What's that?

Amy

You might try the dough from this pirozhki recipe. It is tender, rich, and reasonably puffy.

Liver and Mushroom Pirozhki

If you have the book Sweet Miniatures by Flo Braker, use the Blitz Puff Pastry recipe. It rises almost as dramatically as puff pastry but is about 1/10th the work.

lol! Canadian Living has a quick puff pastry recipe that is good but since I can now get an all butter one frozen in sheets (fairly new in Canada believe it or not, it used to be only available in a block made with shortening) I just buy it.

Um, yes...what is that?!?!

Honestly, I suspect I'd just end up making glue if I tried the whole butter shaping, whacking, folding, rolling, folding, rolling, thing. Then DH would say to me in his voice of uber non-foodie reasonableness that no-one here can tell the difference anyway. And then there would be a (more than small) risk that it wouldn't be the dough getting whacked with the rolling pin in the kitchen....$2.99 Superstore All-Butter defrost and roll out puff pastry is really just better for the safety of everyone!