Thin layers of butter encased in a thin pastry base, created by rolling, folding and resting are what make puff pastry special. The butter must be chilled but not so that it is rock hard. If you can be patient during the lamination process, you will be rewarded with light, puffy, crispy, baked layers of pastry. Use puff pastry for Galette Des Rois and Eccles Cakes.
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