This all started while I was standing in front of the freezer case at the grocery store pondering the puff pastry options. Option 1: Pepperidge Farm Puff Pastry, 16 oz for $5. Option 2: Classic Puff Pastry, $13 for 14 oz! WHAT THE HEY?!?!?! $13!!!!! I won't buty the Pepperidge Farm brand because it's made with hydrogenated veg oil. I mean the whole point of puff pastry is THE BUTTER, besides I haven't eaten anything with hydrogenated veg oil since my college organic chemistry class. The classic puff pastry is made with butter, but $13 just seems a bit crazy, so I'm standing there pouting and staring blankly at the freezer case, hoping maybe a third option will magically appear. Enter my most awesome SO. He has completed our grocery shopping while I'm trying to make this monumental decision and says casually, "let's just make it ourselves." What? I'm skeptical. I didn't think actual mortals made puff pastry. Isn't it super-difficult? Isn't puff pastry best left to professional pastry chefs? Can't you just tell me that it's justified to spend $13 on this packet of frozen pre-made puff pastry?
I am here to tell you that real people CAN make incredible puff pastry and if we can do it, you can too.
Sure, it's a little time-consuming, but it's a lot like making bread. Most of the time is just waiting, and the actual work/prep steps are minimal and pretty straightforward. The dough is magical - supple, smooth, just downright lovely.
It was THE BEST puff pastry I've ever had. The final cost? $5 for 2.5 pounds (using Plugra butter). Now I know that we never have to buy puff pastry again.
My culinary world just got a lot bigger!