Puff Pastry

I finally attempted home made puff pastry. I found this recipe in a book called Flour, Too. I decided to follow this recipe because it was written out very well. I learned a lot from making it and I would love to make it again. Basically, this process takes a lot of time and patience. I made a simple dough. Then, I began the process of lamination. Lamination is layering butter and dough together to produce layers of flaky pastry. 

To show the result of the cooked puff pastry, I took a quarter of it and folded it into croissant-like shapes. After shaping them, I put them into the freezer for about 20 minutes before baking at them at 400 degrees for about 20-30 minutes. Freezing the dough before baking it helped to limit the amount of butter that leaked from the pastry. The pastry was delicious and flaky! I am super happy with how this turned out and I cannot wait to make it again!