Master quick puff pastry dough from Pastry Love: A Baker's Journal of Favorite Recipes (page 440) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 15, 2021

    Although the recipe says the dough can only be frozen for a few days, it still baked up beautifully for me after having been frozen for 2.5 months.

  • anya_sf on October 28, 2020

    This was my first time making rough puff and overall it turned out well. I used Plugra (not sure if I should have) and needed a little extra water for the dough to come together (weather was also extremely dry). After a few turns, the dough started to soften too much despite my cool kitchen, so I chilled it before rolling further. Made 2 days before using, the dough baked up nicely with lots of layers.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.